This delicious pineapple upside down cake is perfect for serving on any occasion. It's very simple to make and has excellent presentation!
Make the caramel just with granulated sugar on the cake pan. Add the pineapple slices and the delicious creamy dough and bake. Serve it as a snack or after a meal as a dessert. Bon appetit!!!
TABLE OF CONTENTS
INGREDIENTS FOR THIS RECIPE
Here you'll find all the ingredients needed to make this recipe:
● Eggs - Makes the cake more soft and fluffy.
● Light brown sugar - Sweetness and flavor.
● Butter - Softened butter.
● All-purpose flour - Give consistency and is the base of the dough.
● Vanilla extract and cinnamon powder - Aromatize and adds flavor.
● Baking powder - Help the cake rise.
● Salt - A pinch of salt.
● Granulated sugar - For the caramel.
● Pineapple - Pineapple slices for the cake topping.
Below you’ll find the correct measurement of all ingredients and the step-by-step guide for this recipe.
HOW TO MAKE PINEAPPLE UPSIDE DOWN CAKE
Step 1: Preheat the oven to 150ºC (300ºF). Pour 200 grams (about 1 cup) sugar in a round cake pan. Place the cake pan on the stove over low heat until caramelize (go turning the cake pan until stays completely caramelized). Turn off the heat and place on the bottom of the cake pan the pineapple slices.
Step 2: Beat the brown sugar and the softened butter until obtain a creamy and homogeneous mixture. Add the eggs and the vanilla extract and beat for 2 to 3 minutes to incorporate. Add the cinnamon powder and a pinch of salt and beat for 1 minute. Add the flour and the the baking powder and beat until a quite creamy mixture.
Step 3: Pour the mixture into the caramelized pan and bake for 35 to 40 minutes.
Step 4: Turn off the oven and unmold the cake onto a dish. Let cool to room temperature and serve.
TIPS FOR PINEAPPLE UPSIDE DOWN CAKE
1. When preheating the oven, make sure you have all ingredients ready to start making the cake.
2. Place the oven rack in the middle. This allows the hot air to circulate evenly around the cake, resulting in even cooking.
3. When placing the cake in the oven, the oven should not be too hot, if it is, the cake will rise too quickly and there will be no time for the inside of the cake to cook at the same speed (what often happens is the cake sinks in the middle). If the oven is too hot, leave the oven door open until the temperature drops a little.
4. Never open the oven door while the cake is baking. The kitchen temperature is always lower than the oven temperature, what will happen is that the oven temperature will drop and the risk of the cake sinks in the middle increases.
5. The first thing to do before taking the cake out of the oven, is to stick a toothpick in the center of the cake. If it's dry, it's cooked. Turn off the oven and leave the cake in the oven for another 5 minutes.
6. Do not open the oven door all the way, leave the door open about 10 to 15 centimeters (4 inches to 6 inches) and wait another 5 or 10 minutes so that the heat enters the kitchen and there is no temperature shock that causes the cake to collapse (the time depends on the season of the year, if it is summer leave it for about 5 minutes, if it is winter 10 minutes).
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Pineapple upside down cake
This delicious pineapple upside down cake is perfect for serving on any occasion. It's very simple to make and has excellent presentation!
4.00 from 7 reviews
- 4 medium eggs
- 150 grams (1 cup) light brown sugar
- 125 grams (1/2 cup) softened butter
- 200 grams (1 1/2 cups) all-purpose flour
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon powder
- 1 teaspoon baking powder
- A pinch of salt
- 200 grams (about 1 cup) granulated sugar for the caramel
- 6 pineapple slices (about 300 grams (10 1/2 ounces))
- Preheat the oven to 150ºC (300ºF). Pour 200 grams (about 1 cup) sugar in a round cake pan (24 x 7 centimeters (9 1/2 x 2 3/4 inches)). Place the cake pan on the stove over low heat until caramelize (go turning the cake pan until stays completely caramelized). Turn off the heat and place on the bottom of the cake pan the pineapple slices.
- In an electric mixer, beat on medium speed the brown sugar and the softened butter until obtain a creamy and homogeneous mixture. Add the eggs and the vanilla extract and beat for 2 to 3 minutes to incorporate. Add the cinnamon powder and a pinch of salt and beat for 1 minute. Add the flour and the the baking powder and beat until a quite creamy mixture.
- Pour the mixture into the cramelized pan and bake until a toothpick inserted in the center comes out clean, about 35 to 40 minutes (the time depends on the oven).
- Turn off the oven and unmold the cake onto a dish. Let cool to room temperature and serve.
