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Pineapple Upside down Cake
Recipe by Sapna


  • 440g can pineapple slices in juice

  • 1 tablespoon organic honey

  • 90g butter, softened

  • 1/2 cup Natvia Stevia blend

  • 2 eggs, lightly beaten

  • 1 1/4 cups self-raising flour, sifted


  • 1.

    Preheat oven to 180°C/160°C fan-forced.

  • 2.

    Grease a 6cm-deep, 20cm (base) round ring pan. Line base with baking paper.

  • 3.

    Drain pineapple, reserving 2 tablespoons juice. Cut pineapple in half. Sprinkle the honey over base of baking upside-down prepared pan.

  • 4.

    Arrange pineapple on top of it Using an electric mixer, beat butter and Natvia for 3 minutes or until light and fluffy.

  • 5.

    Add eggs, 1 at a time, beating after each addition. Add flour and reserved pineapple juice. Stir to combine. Spread mixture over pineapple.

  • 6.

    Bake for 35 to 40 minutes or until a skewer inserted in cake comes out clean. Stand in pan for 5 minutes. Turn out onto a wire rack to cool. Serve.

  • 7.

    Enjoy a guitfree indulgence.

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