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Prep 15 mins
Cooking 40 mins
Makes 1 cake
The Spiced Pineapple Upside Down Cake screams 1950s retro. Our lovely and light cake gets its richness from the sweet spiced pineapple – perfect for the Christmas table.
Preheat the oven to 170oC. Line a 22cm round cake tin with baking paper.
Beat the butter with the brown sugar and vanilla extract until fluffy and creamy.
Add the eggs one at a time into the creamed mixture, beating well after each addition.
In a separate bowl, gently whisk together the flour, baking powder, spices and almond meal, then gently fold into the main cake batter.
Sprinkle the base of the prepared tin with about 1-2 tsp of brown sugar, then arrange the pineapple rings on top. Gently pour the batter over the pineapple and smooth the top.
Bake for 40 minutes, or until the cake is golden in colour and a skewer comes out clean.
Leave the cake to cool the tin for about 30 minutes. Then transfer to a serving plate by running a knife around the edge of the tin if the cake has attached to the sides, then place the serving plate over the tin and gently flip the cake so the underside becomes the top. Decorate with edible flowers if using, and serve.
The Healthy Baker flours are milled from premium 100 per cent GMO-free Australian wheat that has been carefully selected, triple-sifted and unbleached.
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