- Total time
- 60 min
- Prep time
- 20 min
- Cook time
- 40 min
- Difficulty
- Easy
- Rating
- ★ 5.0 (2)
- Reviews
- 2 reviews
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
Serves : 8 servings
- 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 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
Step 1
In a saucepan, heat the sugar with the water over medium heat without stirring until it reaches a golden amber color.
Step 2
Immediately pour the caramel into the bottom of a buttered cake pan and spread it evenly.
Step 3
Arrange the pineapple slices on top of the caramel.
Step 4
In a large mixing bowl, whisk the eggs with the sugar and vanilla sugar until the mixture turns pale and fluffy.
Step 5
Add the melted butter, followed by 2/3 of the pineapple juice.
Step 6
Stir in the flour, baking powder, and pinch of salt, mixing until the batter is smooth and homogeneous.
Step 7
Pour the batter into the pan over the pineapple slices and caramel.
Step 8
Bake 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.)
Step 9
Let 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.)
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
Approximate values per 100 g; they vary with ingredients and preparation.
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
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