Chelsea's Chocolate Pineapple Upside Down Cake

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Growing up, once a week would be ‘pudding night’. Dad even sang a song about it. He changed the lyrics of the popular song ‘ladies night’ to ‘pudding night’ and still sings it! I was given an Edmonds Cookbook for Kids one birthday, and my favourite recipe was ‘Pineapple Upside Down Cake’. I would make it quite often for ‘pudding night’ and felt so accomplished! The recipe has changed as I have grown up. Now I have added chocolate and a few other ‘secret’ ingredients to make it more unique and healthier. To this day the caramelisation of the pineapple on top puts me in a nostalgic mood and no matter where I am, I hear Dad singing ‘pudding night, oh what a night!’


1 tbsp Olivani spread
1 tbsp Muscavado sugar
1 can of pineapple rings
1 cup Edmonds Standard Flour
1 tsp Edmonds Baking Soda
1 tsp Edmonds Baking Powder
Pinch of salt
1/2 cup cocoa
1/2 cup pitted dried prunes, chopped in half
1 cup canned black beans (the secret ingredient)
3/4 cup Muscavado sugar
1 tbsp white vinegar
1 tsp Vanilla essence
1/2 cup Olivani Olive oil
1 tsp cinnamon


1. Preheat the oven to 180 degrees.

2. Place the prunes, 3 pineapple rings and pineapple juice from the can in a saucepan. Bring to the boil, then simmer for 10 minutes. In the last 3 minutes, stir the mixture with a fork to create a pulp.

3. While the prunes are simmering, mix together the spread and sugar, then spread this at the bottom of a round cake tin.

4. Place 5 pineapple rings on top of the mixture (in the bottom of the cake tin), then cover with your pulp.

5. Sieve all the dry ingredients (except sugar and black beans) into a large bowl and set aside. In a blender or food processor add the remaining ingredients and blend. Mix in the wet ingredients with the dry & pour into the cake tin.

6. Bake for 45 – 50 minutes.

7. Leave to cool for 15 minutes, before turning onto a plate – you will have lovely pineapple rings ‘topside’ of your cake!

This cake is egg & dairy free!

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