Donna Hay’s upside down pineapple cake is a slightly more modern version of the traditional and well-known American cake. Compared to the classic version, the amount of the ingredients is slightly different and the decoration on the top (or should I say bottom) is created with fresh pineapple and not the canned one. The cake is simple in preparation, soft, moist and delicate, covered with a delicious layer of fruit slices cooked in sugar syrup. Perfect for different occasions and for different seasons. Absolutely a must try while still hot with dripping caramelized sugar syrup and a spoonful of vanilla ice cream. For this recipe I have slightly modified Donna Hay‘s original recipe.
Store at a room temperature in a container with a lid.
lot of love. B.
p.s. If you are looking for some other easy but tasty cake, check out my Yogurt marble bundt cake and mini bundt cakes (photo below) or Easy strawberry and coconut cake (photo below).
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