Best Healthy Kiwi Upside Down Cake Recipes

EASY UPSIDE DOWN KIWI CAKE RECIPE

Easy Upside Down Kiwi Cake Recipe image

Whip up a refreshing, no-bake dessert with this upside-down kiwi cake with layers of pound cake, whipped cream, pineapples, and orange.

Provided by Sue Franklin

Categories Cakes

Time 3h30m

Yield 6

Number Of Ingredients 7

Ingredients

1¼ cups heavy cream
1 tbsp sugar
¾ cup Greek yogurt
1 (rectangular Japanese pound cake) castella
4 sliced kiwis
½ cup chopped pineapple
1 chopped orange

Steps:

On a cutting board, cut the castella into ¼-inch slices.
In a bowl, use a hand mixer to combine the heavy cream and sugar. Add the Greek yogurt and blend until stiff peaks form.
Line a 7x7-inch bowl with plastic wrap and add the sliced kiwi to the bowl.
Add a layer of whipped cream to cover the kiwi. Place the castella on the cream.
Add half of the chopped orange and pineapple. Cover with a layer of whipped cream, and top with castella.
Add the remaining half of orange and pineapple, top with whipped cream, and remaining castella.
Cover the top layer in plastic wrap, and refrigerate for 3 hours.
Place a plate on the opening of the bowl, and gently turn the bowl over, removing the plastic wrap.
Slice the cake, and serve. Enjoy!

Nutrition Facts : Carbohydrate 15.77g, Cholesterol 72.72mg, Fat 20.54g, Fiber 2.10g, Protein 4.45g, SaturatedFat 12.63g, ServingSize 6.00, Sodium 37.18mg, Sugar 0.00, UnsaturatedFat 5.33g

EASY UPSIDE DOWN KIWI CAKE RECIPE BY TASTY

Easy Upside Down Kiwi Cake Recipe by Tasty image

Here's what you need: heavy cream, sugar, greek yogurt, castella, kiwis, pineapple, orange

Provided by Saki Yamada

Categories Desserts

Yield 6 servings

Number Of Ingredients 7

Ingredients

1 ¼ cups heavy cream
1 tablespoon sugar
¾ cup greek yogurt
1 castella, rectangular Japanese pound cake
4 kiwis, sliced
½ cup pineapple, chopped
1 orange, chopped

Steps:

On a cutting board, cut the castella into ¼-inch (6 mm) slices.
In a bowl, use a hand mixer to combine the heavy cream and sugar.
Add the Greek yogurt and blend until stiff peaks form.
Line a 7x7 inch (18x18 cm) bowl with plastic wrap and add the sliced kiwi to the bowl.
Add a layer of whipped cream to cover the kiwi. Place the castella on the cream.
Add half of the chopped orange and pineapple. Cover with a layer of whipped cream, and top with castella. Add the remaining half or orange and pineapple, top with whipped cream, and remaining castella.
Cover the top layer in plastic wrap, and refrigerate for 3 hours.
Place a plate on the opening of the bowl, and gently turn the bowl over, removing the plastic wrap.
Slice the cake, and serve.
Enjoy!