The pineapple upside-down cake is a homemade dessert, soft, delicate, and with a delicious caramelized surface. The fruit is placed at the bottom of the cake pan just like with a tarte tatin. It suits any occasion and is very easy to make.
Other pineapple desserts you might be interested in:
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 25 Minutes
- Portions: 10 servings
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Pineapple Upside-Down Cake
For the preparation of this cake, I recommend using canned pineapple to have perfectly equal slices. However, if you prefer fresh, replace the pineapple juice with the same amount of milk.
- 1.4 tbsp butter
- 6.5 tbsp sugar
- 10 slices canned pineapple
- 5.3 oz butter
- 2 cups all-purpose flour
- 0.4 cup pineapple syrup
- 3 eggs (medium)
- 0.5 cup sugar
- 1 packet vanillin
- 2 tsp baking powder
Tools
- 1 Saucepan
- 1 Springform Pan diameter of 9-9.5 inches
- 1 Bowl
- Electric Whisks
- 1 Sieve fine mesh
- 1 Spatula
Preparation of the Pineapple Upside-Down Cake
Here is the slice:
Drain the pineapple slices from the syrup in which they are preserved and dry them well by patting with kitchen paper. Do not discard this syrup because 0.4 cups will be needed in the cake batter.
Line a springform pan with parchment paper, 9-9.5 inches in diameter. If you don’t have one and wish to purchase it, you can find it online by clicking HERE.
Melt the butter in a saucepan (or a small pot) before adding the sugar.
Let it caramelize over low heat without stirring but only moving the saucepan: be very careful because it burns easily.
Then pour it onto the bottom of the cake pan and spread it IMMEDIATELY with a spatula. Then distribute 7 pineapple slices on top.
Cut the remaining 3 slices into pieces and set aside.
In a bowl, combine the sugar with the butter softened at room temperature or microwaved for a few seconds. It should not be melted, only softened.
Work them well with the electric whisks until you get a soft mixture.
Then add one egg at a time always mixing them with the whisks.
Mix the flour with the baking powder and vanillin.
Once all the eggs have been added, incorporate the dry ingredients by sifting them through a fine mesh sieve and alternating them with the pineapple syrup.
Finally, add the pineapple pieces and mix again.
Pour the batter into the cake pan over the slices of pineapple and level it well.
Bake the pineapple upside-down cake in a preheated static oven at 356°F for 45 minutes. Perform the toothpick test to check for doneness: inserted in the center of the cake it should come out dry and clean. If not, extend the cooking time by a few minutes.
Immediately unmold the cake, turning it onto the serving plate and immediately removing the parchment paper sheet. Once cold, it can be dusted with powdered sugar. Enjoy! Paola
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