Vegetarian food blog featuring delicious and nutritious whole food recipes, creative baking and luscious chocolate.

Pineapple Upside Down Cake – a chocolate version of course

Large Cakes, Pudding | 11th July 2010 | By

I blame Chele at the Chocolate Teapot for this one. I don’t think I would have thought of doing this in a million years – pineapple rings with cherries in the middle were the stuff of nightmares for me when I was a child. Well, I may be exaggerating a tad here, but pineapple upside down cake was not my favourite. However when I saw this, made with fresh pineapple, it got me interested. Then, whilst out shopping, I saw a half price pineapple which was just about perfectly ripe. What option did I have?

Here’s how I did it:
  • Dissolved 200g demerara sugar in a pan with 1/2 cup water and boiled for a few minutes until syrupy and golden.
  • Took off the heat and stirred in 75g unsalted butter.
  • Poured caramel into a 23cm cake thingie.
  • Faffed around with a pineapple trying to skin and chop it into small segments – which I eventually achieved.
  • Placed segments on top of the caramel.
  • Melted 100g 85% cocoa with 125g unsalted butter.
  • Beat 4 duck eggs with 225g vanilla sugar (you could use 1 tsp vanilla extract instead) for ages until really pale and thick.
  • Poured in chocolate mixture and stirred to combine.
  • Sieved in 170g flour (150g wholemeal spelt and 20g coconut flour) and 2 tsp baking powder then folded into mixture until just combined.
  • Spooned mixture over the pineapple and baked at 160C for 50 mins.
I need not have worried, this cake was delicious – moist, sweet and pineapply. It was great as a dessert served warm from the oven with ice cream, but was equally good as cake the day after and the day after that!


  1. cityhippyfarmgirl

    11th July 2010 at 10:37 pm

    A perfectly ripe pineapple is always delicious, cake looks great. Do you have access to duck eggs?
    I have been meaning to play around with coconut flour, I keep seeing it and want to see what I can do with it.

  2. somesaycocoa

    11th July 2010 at 10:47 pm

    I love the title ‘with chocolate of course’ 🙂

    I also love that you use duck eggs in all your recipes. Can I use either egg or does it have to be duck?

  3. Made2Order

    12th July 2010 at 1:03 am

    interesting.. but i’m not too sure if it’s a good combination of flavors.

  4. Sushma Mallya

    12th July 2010 at 4:16 am

    Wow that looks very beautiful…you do it really well..

  5. Choclette

    12th July 2010 at 7:23 am

    CityHippy – Thanks. I’m lucky enough to have two shops in town which sell local organic free range eggs. I’m not always able to get them but use them for preference in baking if I do. I’ve only used coconut flour as a partial substitute so far – let me know if you come up with anything interesting.

    Gillian – Yes use either egg – 1 for 1. I always use duck eggs for preference when baking but can’t always get them so will use chicken eggs instead.

    Jack – I wasn’t too sure what this would be like before making it, but used an 85% cocoa content chocolate to offset the sweetness of the pineapple. It worked fine, but it would probably have been just as good without.

    Sushma – thank you.

  6. Priya

    12th July 2010 at 7:29 am

    Thats a succelent and beautiful cake..

  7. The Caked Crusader

    12th July 2010 at 7:47 am

    I love pineapple and I love chocolate cake so I think this one would score big with me!

  8. Celia @ Fig Jam and Lime Cordial

    12th July 2010 at 8:15 am

    Choclette, you really do come up with the most interesting combinations with chocolate. And then make them sounds and look so appealing! 🙂 I’ve never even considered choc and pineapple before…

  9. Kath

    12th July 2010 at 10:18 am

    It looks delicious, as always. My mum has the best gadget in the world in her pineapple slicer. Job done in a quick twist. I was impressed.

  10. Choclette

    12th July 2010 at 1:20 pm

    Thanks Priya – yes succulent is a good word to describe this one.

    Thanks CC – we thought it was pretty good.

    Thank you Celia – it is interesting trying out all these different things I would never have done if I hadn’t started this blog.

    Thank you Kath – but does it peel as well, that was the worst bit?

  11. belleaukitchen

    12th July 2010 at 4:44 pm

    another stunner… bet it tasted great… I think there are a lot of fruits that work really well with chocolate that you wouldn’t normally consider… it could have also been nice if you had caramelised your pineapple in a little butter first, this would have added a wonderful taste and a great dark golden colour to compliment the chocolate! x

  12. Chele

    12th July 2010 at 6:32 pm

    I cheerfully accept all responsability for this one ;0)
    Looks so good, I’m going to have to make another one now with the chocolate added! Why didn’t I think of adding chocolate in the first place? lol

  13. Kath

    12th July 2010 at 7:50 pm

    Choclette, it’s genius! I found a link to it to show you. I wish I had invented it.

  14. Northern Snippet

    13th July 2010 at 8:23 am

    chocolate-one of my favourite things!

  15. Foodycat

    13th July 2010 at 1:21 pm

    I love pineapple upside down cake! My grandmother used to make a good one. But I have never tried one with chocolate – served with icecream sounds amazing.

  16. Ananda Rajashekar

    13th July 2010 at 3:07 pm

    I have never tired chocolate upside down cake…thanks for choc hint 🙂

  17. Joanna

    13th July 2010 at 4:48 pm

    Looks like a whole lot of fun! I love the name ‘upside down cake’ – this one sounds delicious!

    I thought maybe you kept ducks in the garden like Celia and her chooks, devoted to exclusive choclette baking adventures…

    I used to dream of two things, a forest on my doorstep and an ornamental duck pond with friendly ducks… not really compatible I guess.

  18. Choclette

    15th July 2010 at 6:59 pm

    Dominic – Thank you for saying nice things – always appreciated and thaks for the tip on caramelising pineapple first – that could work really well.

    Chele – Well, I have to say I am rather glad you come up with such yummy treats.

    Kath – Thank you for that, it does indeed look amazing and not particularly expensive either.

    Northern Snippet – Funnily enough, it’s one of mine too!

    FoodyCat – you were lucky, my grandmother never made cakes.

    Ananda – upside down cakes are well worth trying.

    Joanna – I would so love to have a garden in which I could keep ducks and chickens too and an orchard and of course a duck pond. Although, think you are probably right about duck pond and ornamental not quite going together. You do have the forest on your doorstep though – sort of!.

  19. nic @ nipitinthebud

    16th July 2010 at 7:22 pm

    wow that takes me back. I didn’t like glace cherries so mum always did a cherry less ring for me. I loved the cake though and can hardly believe I’ve never made it as an adult. Yours looks all the more striking for the choccie backdrop :o)

  20. Emmalene

    19th July 2010 at 6:10 am

    Yes- nostalgia food for me too!


  21. Choclette

    20th July 2010 at 7:02 pm

    Nic & Emmalene – why does this seem to be a childhood thing I wonder?

  22. Dee Johnson

    4th March 2013 at 10:47 pm

    oh yummy, that looks totally delish. Ive never seen it made with chunks just with rings.


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