Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 60% off*!

*On Core & Virtual Workshops 12 month plans only. Offer ends 15/10/24. See terms.
Join now
Photo of Pineapple upside-down cake by WW

Pineapple upside-down cake

11
Points®
Total Time
1 hr
Prep
15 min
Cook
45 min
Serves
12
Difficulty
Moderate
Gorgeous golden tones tempt your tastebuds in this deliciously juicy and sweet pineapple cake.

Ingredients

Pineapple

1 cup(s), (1/2 pineapple) thinly sliced

Greek yoghurt, plain, low-fat, no added sugar

1 cup(s)

Reduced fat oil spread

150 g

Caster sugar

1 cup(s), (220g)

Egg(s)

2 medium

Plain flour

1 cup(s), (150g)

White self-raising flour

1 cup(s), (150g)

Essence

2 tsp, (coconut)

Fresh lemon rind

2 tsp, finely grated

Oil spray

1 x 3 second spray(s)

Instructions

  1. Preheat oven to 180°C or 160°C fan-forced. Lightly spray a 22cm round springform tin with oil and line base and side with baking paper. Arrange pineapple over base of prepared pan.
  2. Using electric beaters, beat spread and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Fold in combined flours, yoghurt, essence and rind.
  3. Spoon mixture into prepared tin and smooth the surface. Bake for 40–45 minutes or until a skewer inserted in the centre comes out clean. Set cake aside in tin for 5 minutes before turning out onto a wire rack to cool. Serve warm or at room temperature.

Notes

SERVING SUGGESTION: Reduced-fat vanilla custard.

You might like

You might like