Pineapple upside-down cake
11
Points®
Total time: 1 hr • Prep: 15 min • Cook: 45 min • Serves: 12 • Difficulty: Easy
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.
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