Pineapple and coconut upside-down pudding


Preparation info

  • Serves


    • Difficulty


    • Ready in

      1 hr 35

Appears in

Puddings: Le Cordon Bleu Home Collection


By Le Cordon Bleu

Published 2000

  • About

A delicious variation on the traditional pineapple recipe. The caramelized topping that characterizes an upside-down cake is created during baking by the combination of sugar, butter and fruit juices.


  • 100 g ( oz) caster sugar
  • 55 g (


  1. Put a 20 x 4 cm (8 x 1½ inch) round sandwich tin onto a sheet of greaseproof paper, trace around the base with a pencil and cut out a circle just inside the pencil marking. Brush the inside of the tin with melted butter and place the paper inside the tin. Preheat the oven to moderate 180°C (35