Pineapple Upsidedown Cake with Vanilla Custard
Print Recipe
0 from 0 votes

Pineapple Upside Down Cake & Homemade Vanilla Custard

Thick and creamy delicious custard ready in under 15 minutes, served over a slice of warm pineapple upside down cake.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Servings: 4 people
Author: Elizabeth


for the vanilla custard

for the pineapple upside down cake


for the vanilla custard

  • Whisk together the egg yolks, sugar, corn flour and vanilla until thick and creamy.
  • Pour milk into MULTICOOKER bowl and select MULTICOOK > 15 minutes > 100 C.
  • Allow the milk to heat up until it nearly reaches boiling point (when the timer says 14 minutes).
  • Spoon in the egg mixture and stir, continuously, until it thickens. Persevere, it will thicken eventually.
  • Remove from heat and serve immediately, or place in the refrigerator to chill. If serving cold place a piece of greaseproof paper or cling film over the top of the custard so that it doesn't form a skin.

for the cake

  • Pour syrup into the bowl of the MULTICOOKER and select MULTICOOK > 40 C > 5 minutes to allow the syrup to melt.
  • Arrange the drained pineapple slices on top of the syrup and place a glace cherry in the centre of each circle. Sprinkle with the chopped hazelnuts, if using.
  • Prepare the batter by creaming the butter and sugar together until light and fluffy.
  • Add the egg and beat well.
  • Add the flour and milk, alternately, until a soft batter forms. You may not need to use all of the milk.
  • Spoon the batter over the pineapple slices and smooth over the top.
  • Select CAKE > 30 minutes. Close the lid and allow the cake to bake.
  • Serve warm with the custard.