The upside-down pineapple cake, a grandma’s recipe but she placed the pineapple slices on top of the batter, we have modernized it by turning it upside down and creating a layer of caramel.
For this recipe, we used canned pineapple, alternatively, you can use fresh pineapple, peel it and remove the woody core, slice it to the same thickness.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 6/8 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the upside-down pineapple cake:
- 6 tablespoons pineapple juice
- 6 tablespoons granulated sugar
- 1 jar canned pineapple 565 g (= 10 slices)
- 7 candied cherries
- 1 3/4 cups all-purpose flour
- 1 packet baking powder
- 2 medium eggs (at room temperature)
- 1/2 cup granulated sugar
- 1/2 cup butter
- 6 tablespoons pineapple juice
Tools for the upside-down pineapple cake:
- 1 Springform Pan
- 1 Frying Pan
- 1 Electric Whisk
Steps for preparing and baking the upside-down pineapple cake:
First, prepare the caramel, in a non-stick frying pan put the sugar and the pineapple juice, turn on the heat to medium-low, and stir it well with a spatula, when it turns golden turn off the heat (it takes just under 5 minutes).
Line a 9.5-inch diameter springform pan with parchment paper, butter the circumference, and flour it.
Pour the caramel and use a spatula to level it well on the base of the cake pan.
Place 7 slices of pineapple on the caramel after drying them well with paper towels.
Place a candied cherry in the center of each pineapple slice.
In a bowl, put the whole eggs and granulated sugar, use the electric whisk to beat the mixture until it becomes foamy and almost white, add the butter melted in a bain-marie or microwave and then well cooled, also add the pineapple juice and mix the mixture well.
Gradually add the previously sifted flour and baking powder (the batter is not too soft, that’s how it should be), add the remaining 3 slices of pineapple cut into small pieces.
Gently spoon the batter over the pineapple slices, carefully leveling the surface.
Bake in a preheated oven at 350°F for 35/40 minutes (do the toothpick test), if during cooking it tends to darken too much on the surface, cover it with a sheet of aluminum foil after the first 20 minutes of baking.
Remove the cake from the oven and let it cool.
Remove the springform pan’s rim, place a serving plate upside down over the cake, and turn the cake 180°, then remove the base and parchment paper carefully, your dessert is ready to be enjoyed.
