Spiced Pineapple Upside Down Cake
Low FODMAP serve
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
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
Preheat the oven to 180°C and grease and line a standard square cake tin.
Making sure to reserve the juice, drain the pineapple slices and lay them at the bottom of the cake tin.
In a large mixing bowl, combine melted butter, sugar, eggs, oil, pineapple juice, spices and vanilla and whisk until smooth.
Sift in the flour and add the baking powder and salt. Stir until a smooth batter forms.
Pour the batter over the pineapple slices, smooth with a spatula and bang the tin on the counter a few times.
Bake for 50 minutes or until an inserted skewer comes out clean.
Allow to cool completely in the tin before flipping the cake onto a serving plate.