The pineapple upside down cake is nearly 100 years old. Upside down cakes were first invented in the 1800s when ovens would not have been common items in the kitchen. Instead, cooks would use a skillet pan to make a pudding or upside cake. In the 1920s, Jim Dole starting producing large quantities of tinned pineapple. To promote his product he sponsored a contest calling for pineapple recipes. It is stated that 2,500 recipes out of 60,000 that were received for the competition were pineapple upside cake.
The company then ran an advert about the popularity of pineapple upside down cakes it had received, the cake then became very popular. The recipe for this delicious cake started to appear in a variety of magazines and cookbooks. I don’t know why, but I’ve been meaning to try this recipe for a while and I’m so pleased I did as it was so tasty. We loved it and we hope you do too. Below is a video and recipe for you.
What’s your favourite fruity dessert? Let me know in the comments below and please don’t forget to like and follow me.
- Sharp knife
- Chopping board
- Mixing bowl
- Mixing spoon
- Tin opener
- Frying pan
- Mint leaves x 8 – 10
- Pineapple x 5 or 6 slices from one tin
- Coconut oil, ghee (if not dairy free) or unsalted butter x 1 tsp (if not dairy free) x 2 tbsps
- Almond flour x 200g
- Coconut or brown sugar x 150g (plus 2 tbsps for the pan)
- Baking powder x 1 tsp
- Ground sweet cinnamon or ground cinnamon x 1 tsp
- Eggs x 4 medium
- Coconut cream x 100mls
- Maple syrup x 2 tbsps
- Preheat the oven to 180°C or gas mark 4.
- Cut the mint with the sharp knife or tear the leaves with your hands.
- Open the tinned pineapple and remove 5 or 6 slices depending on the size of your frying pan.
- Keep the juice in the tin.
- Put the pineapple on the chopping board and set aside.
- Next put the almond flour, coconut or brown sugar, baking powder and ground sweet cinnamon or ground cinnamon in the mixing bowl.
- Stir all of these ingredients together.
- Now put the frying pan onto a high heat and add the oil.
- When the oil, ghee or unsalted butter is hot, add in the sugar and let it caramelise.
- It should take around 5 minutes, so turn the heat down slightly, so the sugar doesn’t burn.
- Once it starts to caramelise in the fat, add in the mint and fry for a further two minutes or so.
- Now add in the pineapple and fry on both sides until the rings are golden brown.
- Remove from the heat.
- Add in the egg to the almond flour mixture and stir these ingredients together.
- If the mixture is still a bit doughy, add in a little of the pineapple juice in the tin until it is smooth and runny like cake mix.
- Pour the cake mixture over the pineapples in the frying pan and put the pan in the oven.
- Bake the cake for about 25 – 30 minutes or until golden brown.
- Once it’s golden brown, remove from the oven and leave to cool.
- When it’s cool enough to touch, put the plate on top of the frying pan and flip it over.
- Then slide the cake onto a cooling rack and leave to cool completely.
- Once it’s cooled, slide onto the plate and slice the cake.
- Mix the coconut cream and maple syrup together in the small bowl.
- Then serve with coconut cream and maple syrup.
- Finally enjoy.
Pineapple and Mint Upside Down Cake (Gluten and Dairy Free) was very gratefully received by my husband Howard. My son Ted didn’t want to try this recipe but Howard said it smelt so yummy that he was definitely going to try it. It was a delicious dessert that could be eaten as a scrummy afternoon snack as well. All the ingredients are freezable so you could make this in advance of a meal. Although personally I think it does taste better fresh.