Pineapple Upside-Down Cake
By Wafa — 100+ tested recipes
This pineapple upside-down cake brings back the flavors of childhood. With its golden caramel, melt-in-your-mouth pineapple rings, and fluffy sponge, it is a simple yet impressive dessert.
Ingredients
- 150 g sugar (for caramel)
- 50 g water (for caramel)
- 4 eggs
- 70 g sugar (for batter)
- 100 g melted butter
- 1 can canned pineapple slices in syrup (about 5 slices)
- 2/3 portion pineapple juice from the can (about 2/3 of the can's liquid)
- 200 g all-purpose flour
- 1 tsp baking powder
- 1 sachet vanilla sugar
- 1 pinch salt
Instructions
- 1In a saucepan, heat the sugar with the water over medium heat without stirring until it reaches a golden amber color.
- 2Immediately pour the caramel into the bottom of a buttered cake pan and spread it evenly.
- 3Arrange the pineapple slices on top of the caramel.
- 4In a large mixing bowl, whisk the eggs with the sugar and vanilla sugar until the mixture turns pale and fluffy.
- 5Add the melted butter, followed by 2/3 of the pineapple juice.
- 6Stir in the flour, baking powder, and pinch of salt, mixing until the batter is smooth and homogeneous.
- 7Pour the batter into the pan over the pineapple slices and caramel.
- 8Bake at 180°C (350°F) for approximately 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. (Caramel continues to cook for a few seconds even after being removed from the heat, so be careful not to burn it.)
- 9Let the cake rest for 5 to 10 minutes after baking before flipping it onto a plate with a firm, confident movement. (Do not wait too long to unmold, or the caramel may stick to the pan.)
Video
Tips
- Only use 2/3 of the juice to ensure the batter doesn't become too runny.
- The best time to unmold is between 5 and 10 minutes after taking it out of the oven.
- Add a handful of shredded coconut to the batter for a tropical twist.
Substitutions
- Canned pineapple → Fresh pineapple — Requires more prep (peeling, slicing) but more natural.
Nutrition
Frequently asked questions
Can I use fresh pineapple instead of canned?
Yes, but it requires more preparation: you need to peel, slice, and remove the fibrous core. Canned pineapple is ready to use, more convenient, and its syrup helps flavor the batter.
Can I make the cake the day before?
Yes! The cake keeps very well overnight in the refrigerator, well-covered in its pan. It will be even better the next day as the flavors have time to develop. Remember to take it out 30 minutes before serving so it regains its soft texture.
What should I do if my caramel hardens too quickly?
Don't panic! If the caramel has set before you finished pouring the batter, briefly place the mold in the warm oven for a few minutes. The heat will soften the caramel and facilitate the baking process.
How do I prevent the cake from sticking to the pan?
Lightly grease your pan before pouring in the caramel. After baking, wait 5 to 10 minutes before unmolding: the caramel will still be soft and will release easily.
Can I freeze pineapple upside-down cake?
Yes, preferably in individual slices. Wrap them well in plastic wrap and then freeze. To enjoy them, let them thaw at room temperature or microwave them for a few seconds.
Reviews
You might also like
Apple Invisible Cake
The Apple Invisible Cake is a refined dessert made of thinly sliced apples stacked and coated in a light batter, creating a melting, creamy texture similar to a clafoutis.
Pear Invisible Cake
The Pear Invisible Cake is a unique and even meltier version of the famous "invisible cake." Made with thin slices of pear coated in a light batter, it is a healthy and indulgent dessert.
Cyril Lignac's Almond and Morello Cherry Cake
Cyril Lignac's almond and morello cherry cake is a flavorful and easy-to-make dessert, offering the perfect balance between a soft crumb and a slight crunch. A recipe inspired by the show 'Tous en cuisine', ideal for a gourmet afternoon snack.
Apple Semolina Cake
Apple Semolina Cake is a gentle recipe that brings back the sweet flavors of childhood. A moist dessert combining the creaminess of semolina with the freshness of apples.
Apple and Mascarpone Cake
This apple and mascarpone cake is a deliciously moist and comforting dessert that combines the sweetness of apples with the creaminess of mascarpone. Easy to make, this cake is perfect for any occasion. In this version, mascarpone replaces butter for a melt-in-the-mouth, light texture.
Chocolate Sweet Potato Cake
An incredibly moist and fudgy chocolate cake where sweet potato replaces butter for a creamy texture without the vegetable taste. A delicious and healthier surprise.