With flavours inspired by the creamy piña colada cocktail, this impressive upside-down pineapple cake recipe is a retro favourite remade. Give it a go this weekend.
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Bake for 11/4 hours or until a skewer inserted in the centre comes out clean. Set aside in the pan for 10 mins before inverting the cake onto a serving plate. Drizzle with the remaining syrup. Store the cooled cake in an airtight container at room temperature for up to 2 days.
COOK. STORE. SAVE.
Swap me: Got brown sugar in the pantry? Use it instead of coconut sugar in this cake.
Tip: You can use extra reserved pineapple juice instead of rum.
With flavours inspired by the creamy piña colada cocktail, this impressive upside-down pineapple cake recipe is a retro favourite remade. Give it a go this weekend.
Bake for 11/4 hours or until a skewer inserted in the centre comes out clean. Set aside in the pan for 10 mins before inverting the cake onto a serving plate. Drizzle with the remaining syrup. Store the cooled cake in an airtight container at room temperature for up to 2 days.