Photo of Pineapple upside-down cake by WW

Pineapple upside-down cake

10
10
10
SmartPoints® value per serving
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

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)

Reduced-fat Greek style natural yoghurt

1 cup(s), (280g)

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.