- Flour 300 gr
- White sugar 200 gr • 392 kcal
- Baking powder 16 gr • 156 kcal
- Eggs 3 • 130 kcal
- Milk 130 gr • 49 kcal
- Butter 100 gr • 717 kcal
- Lemon zest 2 tbsp
- Pineapple 7 slices
- For the base
- White sugar 5 tbsp • 392 kcal
- Butter 10 gr • 717 kcal
Pineapple upside-down cake is a really light dessert. It reminds of tarte tatin, with lashes of golden caramel that makes it delicious and appetizing. Perfect for tea time with friends, it is also an ideal snack for kids.
How to make pineapple upside-down cake
- Preheat the oven at 180°C. In a food mixer (or in a bowl, using an electric whisk or your own hands), whisk in eggs and sugar for at least 10 minutes (1).
- Melt the butter and add it to milk. When the batter is thick, drizzle in milk and butter (2). Sift together flour and baking powder (3) and fold in one tablespoon at a time. Lastly, add in the lemon zest.
- Cover the bottom of a cake pan with wax paper, sprinkle with sugar and add a few knobs of butter here and there (4). Place the pineapple slices (5), pour the batter (6), smooth it out and bake for about 40 minutes until a toothpick inserted in the center comes out clean. In addition, you can even put crumbled nuts among the pineapple slices.
- This kind of cake doesn’t need any syrup due to its yummy caramel topping. Make it by melting 120 g of sugar with 75 ml of water until it’s golden, then add in 10 g of butter.
Tips and ideas
A trick for pineapple upside-down cake is placing caramel on the bottom of the cake pan. Some bake it directly in the pan, but I didn’t put this passage in the original recipe because it does not meet everyone’s taste.
If you love the taste of pineapple and want to try a cake different from the inverted one, you can make pineapple mimosa cake. Follow the traditional Mimosa Cake recipe and add pineapple chunks to the pineapple cream by soaking sponge cake in pineapple syrup or juice.