How To Make Easy Upside Down Kiwi Cake
Whip up a refreshing, no-bake dessert with this upside-down kiwi cake with layers of pound cake, whipped cream, pineapples, and orange.
- 1¼cupsheavy cream
- ¾cupGreek yogurt
- 1castella,(rectangular Japanese pound cake)
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 7×7-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!
- Calories: 255.64kcal
- Fat: 20.54g
- Saturated Fat: 12.63g
- Monounsaturated Fat: 5.33g
- Polyunsaturated Fat: 0.82g
- Carbohydrates: 15.77g
- Fiber: 2.10g
- Sugar: 12.18g
- Protein: 4.45g
- Cholesterol: 72.72mg
- Sodium: 37.18mg
- Calcium: 82.41mg
- Potassium: 235.26mg
- Iron: 0.22mg
- Vitamin A: 208.44µg
- Vitamin C: 61.13mg
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