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Jackfruit Upside Down Cake Recipe
5 from 2 votes

Jackfruit Upside Down Cake

This jackfruit upside down cake replaces pineapples for a Filipino twist on a classic American dessert. 
Yield: 8-inch cake
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Course: Dessert
Cuisine: Filipino, American
Servings: 12 slices
Calories: 244kcal
Author: Maryanne Cabrera

Ingredients

Jackfruit Caramel Layer:

  • ¼ cup unsalted butter
  • ½ cup light brown sugar, packed
  • pinch of fine sea salt
  • fresh jackfruit, as needed*

Cake:

  • ¼ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • ½ teaspon fine sea salt
  • 2 teaspoon baking powder
  • 1 ½ cups all-purpose flour
  • ½ cup canned coconut milk

Instructions

Jackfruit Caramel Layer:

  • Preheat oven to 375℉. Butter 8-inch round cake pan.
  • Melt together butter, brown sugar, and salt in a heavy bottomed saucepot over medium heat. Bring to a boil and remove from heat. Pour mixture into prepared cake pan.
  • Arrange jackfruit pieces, cut side up, on top of caramel mixture. Set aside.

Cake:

  • In the bowl of stand mixer fitted with paddle attachment (or using an electric hand mixer), cream together butter and sugar. Add egg and vanilla and mix until smooth. Scrape down bowl as needed.
  • In another bowl whisk together salt, baking powder, and flour. Add dry mixture to mixing bowl in two additions, alternating with coconut milk. Mix until just combined, and there are no longer any dry streaks of flour. Batter will be thick.
  • Spoon batter into jackfruit lined cake pan. Use the back of spoon or a mini offset spatula to spread batter into an even layer.
  • Bake for 35-40 minutes until toothpick inserted in center of cake comes out clean. Remove cake from oven and allow it sit for 5 minutes. Run a mini offset spatula or knife along the perimeter of cake to loosen from pan. Place serving plate over cake tin. Invert to release cake. Allow cake to cool for 15 minutes before slicing
  • Serve cake warm or at room temperature. Store any leftover cake in an airtight container in the fridge for up to 4 days. 

Notes

  • Cake can also be baked in a 9-inch round cake pan (bake for 30-35 minutes) or a 8-inch or 9-inch square pan.
  • This recipe uses fresh jackfruit. If you sub in canned jackfruit, the resulting cake will be much sweeter.
  • Cake batter recipe adapted from King Arthur Flour

Nutrition

Calories: 244kcal, Carbohydrates: 36g, Protein: 3g, Fat: 11g, Saturated Fat: 7g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 2g, Trans Fat: 0.3g, Cholesterol: 36mg, Sodium: 98mg, Potassium: 95mg, Fiber: 1g, Sugar: 23g, Vitamin A: 267IU, Vitamin C: 1mg, Calcium: 57mg, Iron: 1mg