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Pineapple Upside Down Cake

Pineapple Upside Down Cake

Prep Time 10 mins
Course Dessert


  • 1 400g Aussie Frozen Fruit Pineapple
  • 1/2 cup maple syrup
  • 1 vanilla pod, split, seeds scraped (or 1 tsp vanilla essence)
  • 2 eggs
  • 1/2 cup caster sugar
  • 1/3 cup light olive oil
  • 1 lemon, zested
  • 1 cup natural Greek Yoghurt
  • 1 cup spelt flour
  • 1 cup wholemeal spelt flour
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • 1 pinch salt


  • Preheat the oven to 180°C (or 170°C fan-forced).
  • Grease base and side of a 23cm springform cake pan and line with baking paper.
  • Place pineapple, maple syrup and vanilla bean in a large non-stick frypan over medium-high heat and cook, swirling pan occasionally, for 12 minutes or until maple syrup is reduced by half and pineapple is golden.
  • Carefully transfer pineapple onto the base of the cake tin and spread out. Place in fridge to chill. Set syrup aside to cool.
  • In a large bowl, beat eggs and sugar very well using an electric beater, until the sugar is properly dissolved. Add oil, lemon zest, and yogurt. Beat until smooth. 
  • In another bowl, mix together flours, baking powder, cinnamon and salt.
  • Add the dry ingredients to the wet ingredients and mix until just combined (do not overmix).
  • Carefully pour batter over pineapple. Bake for 35-40 minutes until a skewer inserted into the centre of the cake comes out clean. Stand for 15 minutes to cool slightly.
  •  Place serving plate over pan, invert cake and remove pan. Drizzle syrup mixture over cake.
Keyword Australian Pineapples