Upside down pineapple oat cake
6
Points®
Total time: 45 min • Prep: 10 min • Cook: 35 min • Serves: 8 • Difficulty: Easy
We’ve used apple sauce to help keep this cake sweet
Ingredients
Calorie controlled cooking spray
4 spray(s)
Light Brown Sugar
1 tablespoon(s)
Low Fat Spread
115 g
Pineapple in juice, drained
260 g, 435g can, drained
Pineapple Juice
6 tablespoon(s), reserved from can
Porridge oats
25 g
Apple sauce
125 g
Egg, whole, raw
2 medium, raw
White Self Raising Flour
125 g
Baking powder
1 teaspoon(s), level
Instructions
1
Preheat the oven to 180°C, fan 160°C, gas mark 4. Mist a 20cm round cake tin with cooking spray, then line the base with baking paper.
2
Beat the brown sugar with 15g of the spread in a small bowl, then spread over the base of the cake tin. Arrange the pineapple on top then scatter over the oats.
3
In another bowl, whisk together the rest of the spread with the apple sauce and eggs using an electric hand whisk. Fold in the flour and baking powder.
4
Spoon the mixture over the pineapple and bake for 30-35 minutes, until golden brown.
5
Meanwhile, heat the pineapple juice in a pan over a medium heat for 5 minutes, until syrupy.
6
Let the cake stand for about 5 minutes before inverting onto a large serving plate. Pour over the syrup and serve warm.
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