Name: Pineapple upside-down cake
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 12 servings
Ingredients: 1 cup(s) pineapple (1/2 pineapple) thinly sliced; 150 g reduced fat oil spread; 1 cup(s) caster sugar (220g); 2 medium egg(s); 1 cup(s) plain flour (150g); 1 cup(s) white self-raising flour (150g); 1 cup(s) reduced-fat Greek style natural yoghurt (280g); 2 tsp essence (coconut); 2 tsp fresh lemon rind finely grated; 1 x 3 second spray(s) oil spray

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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

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.
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.
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.

Pineapple upside-down cake

Ingredients

Instructions

Notes

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