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93% would make again

Easy Upside Down Kiwi Cake

by Saki Yamada


for 6 servings

  • 1 ¼ cups heavy cream (300 mL)
  • 1 tablespoon sugar
  • ¾ cup greek yogurt (215 g)
  • 1 castella, rectangular Japanese pound cake
  • 4 kiwis, sliced
  • ½ cup pineapple (125 g), chopped
  • 1 orange, chopped

Nutrition Info

Shop ingredients with
    Calories 211
    Fat 17g
    Carbs 16g
    Fiber 1g
    Sugar 12g
    Protein 4g

Estimated values based on one serving size.


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