Have you ever made a pineapple upside-down cake? This soft, fragrant, and irresistible dessert is a true icon of American pastry: it is often also called pineapple upside-down cake and is recognized for the scenic effect of the caramelized pineapple slices on top, which shine and fill the whole kitchen with aroma.
It is prepared very simply: the pineapple slices are placed at the base of the pan along with a layer of sugar and butter, then the batter is poured over and baked. The trick is all in the final moment: just flip it, and voilà, that golden and shiny surface appears, immediately evoking summer!
I find it perfect for snack or breakfast, but also to serve as a Sunday dessert when you want to impress without stressing. The batter is soft, moist, and smells of vanilla and fruit. A delicious alternative to the classic soft apple cake I often make in the fall or my plum cake with a yogurt base, perfect for summer and equally easy to make.
Below are all the steps to make it at home simply and safely: you only need a few ingredients, and the result will be a cake that’s beautiful to look at and even tastier to enjoy. Absolutely a must-try!
See you soon, Susy🐾
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- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 8
- Cooking methods: Electric Oven
- Cuisine: Italian
- Energy 409.97 (Kcal)
- Carbohydrates 60.46 (g) of which sugars 38.53 (g)
- Proteins 6.71 (g)
- Fat 16.75 (g) of which saturated 3.84 (g)of which unsaturated 12.31 (g)
- Fibers 1.25 (g)
- Sodium 29.99 (mg)
Indicative values for a portion of 130 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Pineapple Upside-Down Cake
- 3 tablespoons raw cane sugar
- 2 tablespoons water
- 1 tablespoon butter
- 4 slices pineapple
- 3 eggs
- 1 cup sugar
- 1/2 cup milk
- 1/2 cup corn oil
- 2 1/4 cups all-purpose flour
- 1 packet baking powder
- 1 teaspoon vanilla essence
- 4 slices pineapple
Tools
- Pan Springform 9-inch
- Electric Whisk or stand mixer with whisk attachment
- or Thermomix TM31 – TM5 – TM6
Preparation of the Pineapple Upside-Down Cake
In a non-stick pan, I pour the sugar and water, turn on the heat (not too high), and let it gently melt. When the caramel turns a nice amber color, I turn off the heat, add the butter, and add the 4 slices of pineapple.
I let them caramelize well on both sides, then transfer them to the baking pan, previously lined with parchment paper, placing them at the bottom.
I cut the other pineapple slices into pieces and set them aside.
With the electric whisk (or in the stand mixer), I beat the eggs with the sugar and vanilla essence until a light and frothy mixture is obtained. I lower the speed and slowly add the milk and oil, alternating them.
I incorporate the sifted flour with the baking powder, then gently add the pineapple pieces, mixing with a spatula to avoid deflating the mixture.
I pour the mixture into the pan, over the caramelized pineapple slices, and bake in a preheated static oven at 350°F for about 40 minutes. I always do the toothpick test to check the cooking.
Once cooked, I let it cool completely before flipping it onto a serving plate. If I want, I lightly sprinkle with powdered sugar.
I put the eggs, sugar, and vanilla essence in the bowl:
4 minutes / speed 4
I add the oil, milk, flour, and sifted baking powder:
2 minutes / speed 5
Finally, I add the pineapple pieces and mix by hand with a spatula. I pour the mixture into the pan over the caramelized slices and bake as indicated above.
Storage of the Pineapple Cake
The pineapple upside-down cake can be stored in the refrigerator for up to 2 days, in an airtight container. Before serving, let it sit at room temperature for a few minutes: it will return to being as soft as just made!
Questions and Answers
Can I use fresh pineapple instead of canned?
Yes! You can use fresh pineapple cut into thin slices. However, I recommend lightly cooking it in a pan with sugar and butter to soften it and achieve the same caramelized effect.
Can it be frozen?
Better not: pineapple releases too much water after thawing.
