Mrs. Jackson Cooks

Life through food

Mother’s day pineapple upside down cake

on March 10, 2013


My parents came over to see us today, as it’s mother’s day, and so I cooked us lunch.  We had mussels for starters with bacon and leeks, tenderloin of pork stuffed with basil and pecorino cheese and pineapple and mango upside down cake for dessert.

I promised my mum I’d share the recipe for the dessert, and so here it is.  And it was quite delicious and pretty easy to make, especially if you have helpers in the kitchen!  It’s great for a dinner party or something special (Friday night perhaps?!).  I’ve no idea about the calories and I’m not sure I want to know.  This is for celebrating, not dieting.


It’s an Asian take on the traditional pineapple upside down cake, so it’s a bit different from what you’d expect, but still just as delicious.  You can find the original recipe here.  I think the only change I made was to add maple syrup to the caramel instead of molasses.  It’s in cups, but I’ve translated to grams for those without cup measurements (most of us).


Pineapple and Mango upside down cake

  • 4-5 slices of fresh or canned pineapple (dry the canned pineapple with kitchen towel)
  • 1 mango, peeled, de-seeded and sliced

For the caramel:

  • 110g brown sugar
  • 4 tbsp water
  • 25g butter

For the cake:

  • 3 eggs
  • 100g granulated sugar
  • 80g butter
  • pinch of salt
  • 130g plain flour
  • 2 tsp baking powder
  • 170ml thick coconut milk (or whole milk)
  • 1 tsp vanilla essence
  1. Preheat the oven to 180 degrees celsius.  Grease a large round cake tin (about 9 inches)
  2. Place the pineapple rings in the bottom of the cake tin and use the mango to fill in the gaps. 
  3. Put the brown sugar and water in a pan and heat until boiling.  Stir well and reduce slightly for a few minutes.  Then reduce the heat, add the butter and simmer until the butter melts. Turn off and set aside.
  4. Separate the eggs with the whites in a medium bowl and the yolks in a large mixing bowl.  Whisk the egg whites until they form stiff peaks and set aside.
  5. Add the white sugar and butter to the yolks and beat until smooth.  
  6. Add the flour, baking powder, coconut milk and vanilla essence to the egg, sugar and butter mix and beat until well combined.  It should be quite thick.  
  7. Either gently fold in the egg whites with a wooden spoon or use electric beaters on a low setting until just combined.  
  8. Pour caramel over the fruit.  Then pour the cake mix on top.
  9. Place in the middle of the oven for about 35 minutes or until a skewer comes out of the middle clean (don’t go down to the bottom or you’ll hit caramel and fruit).
  10. Leave in the tin until cooled.  Then place a plate on top of it and turn upside down onto the plate.
  11. Serve with ice cream, cream or custard and enjoy the delicious fruity caramelly flavours.  

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