Pecan & Pineapple Upside-Down Puddings

February 15, 2022

This delicious recipe pairs the sweet and tart flavours of pineapple with the caramel and nutty flavour of pecan oil and flour! A truly drool-worthy dessert that can be made as one large cake/pudding or into individual muffin sized puddings.

This cake is:

Gluten Free
Rich in healthy Omega 3 & Omega 9 fats
Rich in antioxidants, fibre, thiamin and manganese

You'll need:

Sauce

1/3 cup Pecan Oil
1/2cup brown sugar
3/4 cup chopped pineapple

Cake

¾ cup all-purpose or gluten free flour
2/3 cup pecan flour
1 cup raw sugar
1 ½ tsp baking powder
½ tsp salt
¾ cup milk (dairy or unsweetened dairy free)
1 large egg
1 tsp vanilla extract
1 tsp lemon zest

Method:

Gently melt brown sugar and pecan oil in a small pan over medium heat until sugar has melted and mixture just starts to boil. Reduce heat and simmer for 1 minute and sugar has dissolved.
Spoon oil mixture evenly in the bottom of 8-12 muffin cups or in your baking dish
Place chopped pineapple in an even layer on top of the oil mixture
Sieve dry ingredients into mixing bowl and mix well
Add wet ingredients into mixing bowl and beat to combine
Spoon mixture evenly into muffin cups or your baking dish.
Allow mixture to rest for 5-10 minutes while you heat up your oven to 180°C
Once mixture has rested, place trays into pre-heated oven
Bake muffins for approx. 15-20 minutes until a skewer inserted into the centre comes out clean. If baking in a baking dish, cook for 45-55 minutes.
Cake is cooked when an inserted skewer comes out clean
Once cooked, immediately turn the muffins or baking dish onto a baking sheet, chopping board or serving plate.
Allow to cool for 5-10 minutes before serving