Pineapple Upside-Down Ginger Cake
Cakes

Pineapple Upside-Down Ginger Cake

December 6, 2021

This Pineapple Upside-Down Ginger Cake is moist, tender and colorful. Perfect for any one who loves a quick, fruity dessert or is poor at icing cakes. A perfectly decadent Christmas lunch dessert.

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The good thing about this cake is that it can be made sugar free if you so desire by using the monkfruit sweetener hence perfect for the diabetic people or those who would want to cut their sugar intake. Considering it doesn’t require icing, its another way of cutting sugar intake. It’s also very quick to have it ready as a dessert as it can be consumed warm or cold.

Check out more cake recipes here.

Preparation & baking:

Preheat your oven to 180°C. Grease a 9 x 9 x 2 inches (23 x 23 x 5 cm) square baking dish/pan or 11 x 7 x 2 inches (28 x 18 x 5 cm) rectangular baking dish/pan or 10 x 2 inches (25 x 5 cm) round baking dish/pan.

Stir together the butter/margarine, brown sugar/jaggery and lemon juice/apple cider vinegar, then spread the mixture evenly over the bottom of your baking dish/tin. Arrange the pineapple slices/rings on top then place the cherries on the center on the slices/rings (You could add more on the intersection of the pineapple rings/slices if you like).

In a large bowl sift together the flour, cinnamon, ginger and baking powder then add in the granulated sweetener and sea salt. Whisk everything together till well incorporated.

In another small bowl, crack the egg then add in the oil and milk. Whisk until well combined.

Mix the contents of the two bowls together till well incorporated. Use a spatula to gently fold them in.

Pour the batter into the prepared baking dish/tin, spreading it evenly over the pineapple slices/rings. Bake for 35-40 minutes or until a toothpick or cake tester inserted in the center comes out clean.

Place the baking dish/tin upright on a wire rack and allow to cool for about 10-15 minutes then invert onto a serving platter. Slice & enjoy warm or cold.

Gwen Jikoni

Pineapple Upside-Down Ginger Cake

This Pineapple Upside-Down Ginger Cake is moist, tender and colorful. Perfect for any one who loves a quick, fruity dessert or is not good at icing cakes. A perfectly decadent Christmas lunch dessert.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 9 slices
Course: Dessert
Cuisine: International
Ingredients Method Notes

Ingredients
  

  • 1 tbsp (14 g) unsalted butter or margarine, melted
  • ⅓ cup brown sugar or jaggery
  • 1 tbsp lemon juice or apple cider vinegar
  • 9 slices/rings tinned pineapple, drained off the juice*
  • 9 cherries, more if needed
  • 2 cups (300 g) all purpose flour
  • 1 tsp cinnamon
  • 1 tsp ginger
  • ¼ tsp sea salt
  • 3 tsp baking powder
  • 1 egg, room temp
  • 1 cup (250 ml) milk
  • 3 tbsp oil
  • ¾ cup (140 g) white granulated sweetener*

Method
 

  1. Preheat your oven to 180°C. Grease a 9 x 9 x 2 inches (23 x 23 x 5 cm) square baking dish/pan or 11 x 7 x 2 inches (28 x 18 x 5 cm) rectangular baking dish/pan or 10 x 2 inches (25 x 5 cm) round baking dish/pan.
  2. Stir together the butter/margarine, brown sugar/jaggery and lemon juice/apple cider vinegar, then spread the mixture evenly over the bottom of your baking dish/tin. Arrange the pineapple slices/rings on top then place the cherries on the center on the slices/rings (You could add more on the intersection of the pineapple rings/slices if you like).
  3. In a large bowl sift together the flour, cinnamon, ginger and baking powder then add in the granulated sweetener and sea salt. Whisk everything together till well incorporated.
  4. In another small bowl, crack the egg then add in the oil and milk. Whisk until well combined.
  5.  Mix the contents of the two bowls together till well incorporated. Use a spatula to gently fold them in.
  6. Pour the batter into the prepared baking dish/tin, spreading it evenly over the pineapple slices/rings.
  7. Bake for 35-40 minutes or until a toothpick or cake tester inserted in the center comes out clean.
  8. Place the baking dish/tin upright on a wire rack and allow to cool for about 10-15 minutes then invert onto a serving platter.
  9. Slice & enjoy warm or cold.

Notes

I specifically used the square pan to bake this cake but a rectangular pan or round pan as indicated on the recipe can still work perfectly well since they are all 10-11 cups capacity and their depth is 5cm.
Tinned pineapples are always uniformly sliced but if you can uniformly slice a whole pineapple, feel free to use that.
You can either use green or red cherries. Incase you have fresh ones, you can use then as garnish after baking.
The white granulate sweetener can either be castor sugar or monkfruit sweetener (healthier version & good for diabetics).
You can as well substitute the pineapples with pears or apples. Make sure you slice them uniformly.
*****
I know you’re going to love this Pineapple Upside-Down Ginger Cake. Please rate this recipe below (After you’ve made it, of course). Remember to like, share and tag me on Instagram, Facebook & Twitter. I’d love to hear from you and it helps encourage others to make the recipe too! Enjoy!!

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