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Pineapple and ginger upside-down cake
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Light ginger cake topped with juicy pineapple rings.
Ingredients:
  • Melted reduced-fat dairy spread, to grease
  • 70g (1/3 cup, firmly packed) brown sugar
  • 1/2 ripe pineapple, peeled, cored, cut crossways into 3mm-thick slices
  • 40g (1/4 cup) glace ginger finely chopped (see notes)
  • 3 eggs
  • 100g (1/2 cup, firmly packed) brown sugar, extra
  • 1 x 140g container apple fruit puree
  • 60g (3 tbsp) reduced-fat dairy spread, melted, cooled
  • 265g (1 3/4 cups) self-raising flour
  • 5.00 gm ground ginger
  • 60ml (1/4 cup) light milk
Instructions:
  • Preheat your oven to 180C. Lightly grease a round 22cm cake pan by brushing it with melted dairy spread.
  • Evenly spread the brown sugar over the base of the prepared pan.
  • Lay pineapple slices over brown sugar in the pan, slightly overlapping. Sprinkle evenly with glace ginger.
  • In a large bowl, combine eggs, extra brown sugar, apple puree, and melted dairy spread using a wire balloon whisk. Sift in the flour and ground ginger. Fold in the egg mixture, flour mixture, and milk with a metal spoon until well combined. Pour the mixture over the pineapple in the pan and smooth the surface.
  • Bake in a preheated oven for 45 minutes or until a skewer inserted in the center comes out clean. Let it rest in the pan for 10 minutes, then carefully invert onto a serving platter or cake stand. Enjoy warm or at room temperature.

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