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Maria’s Recipes: Upside Down Pineapple Cake

*Rectangle sheet baking pan (around 30cm in length)

*Tinned pineapple rings (in natural juice) x 1 can, approx 420 grams

*Butter x 3 tablespoon’s, melted

*Coconut oil x 3 tablespoon’s, melted

*Brown sugar x ¾ cup

*Vanilla extract or paste x 2 teaspoon’s

*Eggs x 2

*Milk x ½ cup

*Self raising flour x 1 ¼ cups

*Plain flour x ½ cup

*Optional icing sugar for dusting and cream to serve



*Butter x 3 tablespoon’s

*Brown sugar x 1/3 cup


-Preheat oven to 170 degrees.

-Make topping by melting butter and coconut oil and mixing well with sugar.

-Pour into sheet pan and evenly spread over surface.

-Drain pineapple, pat dry with some paper towel and arrange over topping in rows of two.

-In a large bowl, combine melted butter and coconut oil with sugar and vanilla, mix well.

-Mix in eggs and milk, then add both flours and mix until you have a smooth batter.

-Spoon or pour cake batter over pineapple rings.  No need to cover whole pan as mixture will spread in the oven.

-Bake in preheated oven for approximately 50 minutes or until the top is golden and cake is cooked through.

-Remove from oven, let stand 5-10 minutes, then turn out onto a prepared board or platter.

-Cut into squares, dust with icing sugar and serve with cream.  Store leftovers in a covered container in the fridge.  Delicious eaten as pineapple slice the next day, even when cold.