Pineapple Cake (Pacific) — Pacific pineapple cake
The Pacific pineapple cake — distinct from the Taiwanese pineapple cake (rectangular shortbread) — is an Australian-New Zealand upside-down cake with caramelised pineapple rings on a sponge base. It is the same essential idea as American pineapple upside-down cake, with the Antipodean preference for slightly less sugar.
i. Origin & history
Pineapple upside-down cake became Australian standard fare in the mid-20th century after pineapple canning made the fruit reliably available. The Pacific version uses fresh pineapple when available.
ii. Ingredients
Makes 10 servings · scroll the side panel to adjust
- Same as American pineapple upside-down cake but with sponge rather than brownie base
iii. Method
- Same as pineapple upside-down brownie but use a butter-and-sugar sponge cake batter instead of brownie batter.
- Bake at 180 °C for 35 min; invert to serve.
iv. Tips & common mistakes
- Use the freshest ingredients you can. The recipe relies on them.
- Read the method through first. Several steps must be ready in advance.
- Season patiently. Sweetness and salt are tuned at the end, not the start.
v. Variations
See also pineapple upside down brownie for the chocolate version. See Taiwanese pineapple cake for the shortbread.
vi. Common questions
What is pineapple cake (pacific)?
Pineapple Cake (Pacific) is pacific pineapple cake, from oceania cuisine. It is the same essential idea as American pineapple upside-down cake, with the Antipodean preference for slightly less sugar
Where is pineapple cake (pacific) from?
Pineapple Cake (Pacific) is from the oceania dessert tradition; the recipe and history are detailed above.
How long does pineapple cake (pacific) keep?
See the storage note in the Quick facts panel: 3 days at room temperature.