Pineapple Upside-Down Cake
Pineapple Upside-Down Cake
A vegan upside-down cake: pineapple pieces under a cinnamon oil sponge, baked and inverted, served with a glossy pineapple syrup.
Prep: 25 minutes · Cook: 40 minutes
What Is Pineapple Upside-Down Cake?
A vegan twist on the retro classic: canned pineapple set in syrup beneath a cinnamon-scented oil sponge, baked and turned out, with extra pineapple syrup spooned over.
Why Make Pineapple Upside-Down Cake?
- A vegan version of a nostalgic favourite
- Oil and margarine replace butter and eggs
- The pineapple syrup keeps it moist and glossy
- Cinnamon warms the simple sponge
- One pan, turned out for a built-in topping
Unico Products Used in This Recipe
Ingredients
- 1/4 cup vegan margarine (plus extra for greasing)
- 15 oz canned pineapple pieces (unsweetened, drained, juice reserved)
- 4 tsp cornstarch
- 1/4 cup soft brown sugar (for the syrup)
- 1/2 cup water (for the syrup)
- 1 lemon rind
- 1/4 cup sunflower oil (for the sponge)
- 1/3 cup soft brown sugar (for the sponge)
- 2/3 cup water (for the sponge)
- 1 1/4 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp ground cinnamon
Instructions
- Grease a deep 7-inch cake pan. Mix the reserved pineapple juice with the cornstarch to a smooth paste, then put in a saucepan with the 1/4 cup brown sugar, margarine and 1/2 cup water; stir over low heat until the sugar dissolves, bring to a boil and simmer 2-3 minutes until thick. Set aside.
- For the sponge, gently heat the oil, 1/3 cup brown sugar and 2/3 cup water until the sugar dissolves (do not boil); remove and cool.
- Sift the flour, baking powder and cinnamon into a bowl, pour in the cooled syrup and beat to a batter.
- Arrange the pineapple pieces and lemon rind on the base of the pan and pour over 4 tablespoons of the pineapple syrup.
- Spoon the sponge batter on top and bake at 350F for 35-40 minutes, until set and a skewer comes out clean.
- Invert onto a plate, stand 5 minutes, remove the pan and serve with the remaining syrup.
Cooking Tips
- Drain the pineapple well but save every drop of juice
- Cool the sponge syrup before mixing so it doesn't cook the flour
- Arrange the pineapple neatly — it becomes the top
- Don't let the sponge syrup boil, just dissolve the sugar
- Invert while warm so it releases cleanly
Frequently Asked Questions About Pineapple Upside-Down Cake
-
1. Is this cake vegan?
Yes — it uses margarine and oil instead of butter and eggs; check your margarine is dairy-free.
-
2. Can I use fresh pineapple?
Yes, but you'll need extra juice or syrup to replace the canned juice.
-
3. Why two syrups?
One sets the pineapple topping; the other is beaten into the sponge for moisture.
-
4. Why must the sponge syrup not boil?
Boiling would start cooking the sugar; you only need it dissolved and cooled.
-
5. How do I turn it out cleanly?
Invert while still warm and let it stand 5 minutes before lifting the pan.
Pineapple Upside-Down Cake Made Simple
Pineapple Upside-Down Cake goes vegan without losing its retro charm. Unico sunflower oil keeps the cinnamon sponge moist and tender.