Star anise and pineapple upside-down cake

  • 20 mins preparation
  • 1 hr 5 mins cooking
  • Serves 12
  • Print


Star anise and pineapple upside-down cake
  • 440 gram can pineapple slices, drained
  • 6 whole star anise
  • 3/4 cup (165g) caster sugar
  • 100 gram unsalted butter, chopped
  • 2/3 cup (150g) firmly packed brown sugar
  • 3 eggs, at room temperature
  • 3/4 cup (270g) honey
  • 200 gram greek-style yoghurt, plus extra to serve
  • 2 teaspoon ground ginger
  • 1 teaspoon bicarbonate of soda
  • 2 cup (300g) plain flour


Star anise and pineapple upside-down cake
  • 1
    Preheat oven to 180C fan. Grease a 23cm round cake pan and line base and side with baking paper.
  • 2
    Arrange 6 pineapple rings in base of pan. Place 1 star anise in centre of each pineapple ring, pushing down so star anise sits flush with pineapple.
  • 3
    Stir caster sugar and 1/4 cup water in a saucepan on medium-low heat until sugar dissolves. Increase heat to high and bring to boil. Boil, without stirring, for 5 minutes, until a light caramel colour. Pour over pineapple in pan.
  • 4
    Using an electric mixer, beat butter and brown sugar in a large bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Add honey and beat until combined. Stir in yoghurt, then fold in combined ginger, bicarbonate of soda and flour. Spoon mixture over pineapple and smooth surface. Bake for 1 hr - 1 hr 10 mins, until a skewer inserted into centre comes out clean. Cool cake in pan for 15 minutes, then turn out onto a serving platter. Serve warm or at room temperature with extra yoghurt.


If the cake browns too quickly during baking, cover it loosely with foil.

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