Caramelized Pineapple Upside-Down Cake.

Traditional and Bimby Recipe

A cake with a scenic appearance, but also tasty and easy to make.

You can make it with canned pineapple or with fresh pineapple previously peeled and sliced.

If you use fresh fruit, blend a few slices to extract the juice needed for the recipe, or replace it with another type of fruit juice.

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Cost: Economical
Rest time: 10 Minutes
Preparation time: 20 Minutes
Portions: 8
Cooking methods: Electric oven
Cuisine: Italian
Seasonality: All seasons

406.92 Kcal

calories per serving

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Energy 406.92 (Kcal)
Carbohydrates 47.16 (g) of which sugars 33.82 (g)
Proteins 5.39 (g)
Fat 22.95 (g) of which saturated 14.44 (g)of which unsaturated 8.44 (g)
Fibers 0.86 (g)
Sodium 34.73 (mg)

Indicative values for a portion of 150 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

3.5 tbsp butter
1/4 cup sugar
7 slices pineapple, canned
1/4 cup pineapple juice (syrup or blended)
1/4 cup sugar
3 eggs
1/3 cup sugar
3/4 cup butter
1 1/4 cup all-purpose flour
1 packet baking powder
1 packet vanillin

Tools

1 Knife
1 Pan
1 Bowl
1 Electric whisk
1 Baking pan springform 24 cm

Steps

Traditional Recipe

Preliminaries:
Preheat the oven to 350°F static
Line a baking pan with parchment paper.
Glaze the pineapple slices: In a pan melt the sugar in the butter until the mixture thickens.
Now place the pineapple slices and cook them for 1 minute on each side. Transfer them to the baking pan with the parchment paper
In a saucepan, make the caramel with sugar and pineapple juice, mix them together and cook over low heat, always stirring until they reach a dark color, then pour it over the pineapple slices in the baking pan with the parchment paper.
Batter
Melt the butter in the microwave, then in a bowl with the whisks, beat the eggs with the sugar until the mixture appears nice and frothy.
Then add sifted flour, baking powder, and vanillin, mix for a minute and then add the melted butter. Continue mixing until the mixture is smooth and homogeneous.
Pour the mixture over the pineapple slices, and level it,
Bake in the oven at 350°F for 30-40 min.
At the end of baking, flip the cake while still warm, otherwise, the caramel will harden.
The Caramelized Pineapple Upside-Down Cake is ready to be served.
Preheat the oven to 350°F static
Glaze the pineapple slices
Line a baking pan with parchment paper.
Place the pineapple slices in the baking pan with the parchment paper.
In the bowl, melt the sugar in the butter 3 min at 212°F speed 1
In a saucepan, make the caramel with sugar and pineapple juice, mix them together and cook over low heat, always stirring until they reach a dark color, then pour it over the pineapple slices in the baking pan with the parchment paper.
Batter
Melt the butter in the bowl 2 min. speed 1 at 212°F. and transfer it to a small bowl.
To save time, you could also melt it in the microwave.
Put the butterfly and beat the eggs with the sugar, 3 min speed 4 until the mixture appears nice and frothy. Then add sifted flour, baking powder, and vanillin, mix for 2 minutes at speed 3 and then add the melted butter. Continue mixing until the mixture is smooth and homogeneous.
Pour the mixture over the pineapple slices, and level it,
Bake in the oven at 350°F for 30-40 min. At the end of baking, flip the cake while still warm, otherwise, the caramel will harden
Here with the help of our friend Bimby, we have made the Caramelized Pineapple Upside-Down Cake