Spiced Pineapple Upside Down Cake

Preparation

20 mins

Cooking

50 mins

Makes

Serves 9

Low FODMAP serve

1 slice

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.

What you'll need

1 can pineapple slices in juice

230g butter, melted

1 cup caster sugar

2 eggs

½ cup vegetable oil

½ cup pineapple juice

1 teaspoon vanilla essence

½ teaspoon cinnamon

¼ teaspoon nutmeg powder

¼ teaspoon cloves

3 cups Lo-Fo Pantry Plain Flour

4 ½ teaspoon baking soda

1 teaspoon salt

Process

Step 1

Preheat the oven to 180°C and grease and line a standard square cake tin.

Step 2

Making sure to reserve the juice, drain the pineapple slices and lay them at the bottom of the cake tin.

Step 3

In a large mixing bowl, combine melted butter, sugar, eggs, oil, pineapple juice, spices and vanilla and whisk until smooth.

Step 4

Sift in the flour and add the baking powder and salt. Stir until a smooth batter forms.

Step 5

Pour the batter over the pineapple slices, smooth with a spatula and bang the tin on the counter a few times.

Step 6

Bake for 50 minutes or until an inserted skewer comes out clean.

Step 7

Allow to cool completely in the tin before flipping the cake onto a serving plate.

Step 8

Dust with icing sugar before serving if desired.

*Recipe approved by FODMAP Friendly to the recommended serving size as appropriate for a low FODMAP diet