Tropical Upside-Down Cake


A tropical twist on the classic upside-down cake.

  • Prep: 45 mins
  • Dehydrate: 2 hrs


3 Dried pineapple quarter rings

1/4 cup Chopped dried papaya slices

1/2 tsp Grated lime zest

1 1/2 cup cups All-purpose flour

1 tsp Baking powder

1/4 tsp Salt

2 cup Packed brown sugar

1 Egg

2/3 cup Plain yogurt (not fat-free)

1/4 cup Chopped dried mango slices

1/4 cup Packed brown sugar

3/4 cup Unsweetened pineapple or apple juice

1 tbsp Freshly squeezed lime juice

1 1/2 tsp Ground ginger

1/2 tsp Baking soda

1 tsp Ground allspice

1/2 cup Butter, softened

1 tsp Vanilla extract


1In a saucepan, combine pineapple, mangos, papaya, brown sugar, pineapple juice and lime juice; bring to a boil over medium heat, stirring gently until sugar is dissolved. Reduce heat and simmer, stirring occasionally, for about 10 minutes or until fruit is tender and liquid is syrupy. Remove from heat and stir in lime zest. Let cool to room temperature. You may add 2 tbsp. dark rum or brandy to fruit mixture just before assembling cake.

2Prepare the cake: In a bowl, combine flour, ginger, baking powder, baking soda, salt and allspice. Set aside.

3In a separate bowl, using an electric mixer, beat brown sugar and butter until fluffy. Beat in egg and vanilla until blended. Stir in flour mixture alternately with yogurt, making 2 additions of flour and 2 of yogurt.Prepare the cake: In a bowl, combine flour, ginger, baking powder, baking soda, salt and allspice. Set aside

4Arrange fruit decoratively in bottom of prepared pan and pour in syrup . Gently drop batter by spoonfuls over fruit and carefully smooth top

5 Bake in preheated oven for 50 to 60 minutes or until a tester inserted in the center comes out clean. Let cool in pan on wire rack for 10 minutes. Invert a large plate on top of cake pan and flip over to unmold cake onto plate. If necessary, rearrange fruit on top of cake. Serve warm or let cool completely.


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