The Pineapple Upside-Down Cake — discover how easy it is to make a true delight at home, which you can prepare with a hand mixer or with the Thermomix.

The Pineapple Upside-Down Cake has a spectacular look; you can make it with canned pineapple, but also with fresh pineapple previously peeled and sliced.

If you use fresh pineapple, you should blend a few slices to obtain the juice needed for the recipe, or substitute it with another type of fruit juice.

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Cost: Budget-friendly
Rest time: 10 Minutes
Preparation time: 20 Minutes
Cooking time: 30 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 Pineapple Upside-Down Cake

Shopping list

3 1/2 tbsp butter
1/4 cup sugar
7 slices pineapple slices, in syrup
2 oz pineapple juice (the syrup or the purée)
1/4 cup sugar
3 eggs
1/3 cup sugar
2/3 cup butter
1 1/4 cup 00 flour (type 00)
1 packet baking powder
1 packet vanillin powder

The Pineapple Upside-Down Cake

Tools

What we need to make it

1 Knife
1 Frying pan
1 Bowl
1 Electric hand mixer
1 Pan 24 cm springform pan (9.5 in)

Steps

Traditional recipe

Preliminaries:
Preheat the oven to 356°F (conventional/static)
Line a baking pan with parchment paper.
Glaze the pineapple slices: In a frying pan, melt the sugar in the butter until the mixture thickens.
Now place the pineapple slices and cook them 1 minute per side. Transfer them to the parchment-lined pan.
In a small saucepan make the caramel with the sugar and the pineapple juice: combine them and cook over low heat, stirring constantly, until they reach a dark color; then pour it over the pineapple slices in the parchment-lined pan.
Batter
Melt the butter in the microwave, then in a bowl, using the beaters, whisk the eggs with the sugar until the mixture is nice and frothy.
Then add sifted flour, baking powder and vanillin, mix for one minute and then add the melted butter. Continue mixing until the batter is smooth and homogeneous.
Pour the batter over the pineapple slices and level it.
Bake at 356°F for 30–40 minutes.
At the end of baking, invert the cake while still warm; otherwise the caramel will harden.
The caramelized Pineapple Upside-Down Cake is ready to serve.
Preheat the oven to 356°F (conventional/static)
Glaze the pineapple slices
Line a baking pan with parchment paper.
Place the pineapple slices in the parchment-lined pan.
In the Thermomix bowl, melt the sugar in the butter: 3 min at 212°F, speed 1
In a small saucepan make the caramel with the sugar and the pineapple juice: combine them and cook over low heat, stirring constantly, until they reach a dark color; then pour it over the pineapple slices in the parchment-lined pan.
Batter
Melt the butter in the bowl: 2 min, speed 1, at 212°F, then transfer it to a small bowl.
To save time you can also melt it in the microwave.
Place the butterfly whisk and beat the eggs with the sugar, 3 min speed 4, until the mixture is frothy. Then add sifted flour, baking powder and vanillin, mix 2 minutes at speed 3 and then add the melted butter. Continue mixing until the batter is uniform and homogeneous.
Pour the batter over the pineapple slices and level it.
Bake at 356°F for 30–40 minutes. At the end of baking invert the cake while still warm otherwise the caramel will harden.
Here, with the help of our friend Thermomix, we made the caramelized Pineapple Upside-Down Cake.