The moist caramelized pineapple upside-down cake is an ultra-simple snack cake. It is a very popular cake in the islands of the Caribbean, the West Indies, and in Latin American countries
Her popularity exploded after her appearance in the cult American series Desperates housewives , prepared by Bree Van de Kamp.
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What you’ll love about pineapple upside-down cake
Economical, with simple ingredients within everyone’s reach, it’s a relatively low-cost cake that’s perfect for delighting the whole family. That’s why it’s such a popular cake to make for a snack or dessert.
Ease, If you know how to make a yogurt cake, you will have no trouble making this one. Even the caramel is easy to prepare. Simply place the sugar in a saucepan and place over the heat without stirring it, until the sugar begins to caramelize. Stirring 2 or 3 times off the heat, you’re sure to succeed.
flavor, We love the pineapple upside-down cake for its tropical taste and caramel flavor.
Texture: a very moist, melt-in-the-mouth cake that everyone loves. You can make them even softer by soaking them in pineapple syrup when they come out of the oven. I only soak it lightly as it’s already very soft.
Details on ingredients
All you’ll need are the basic ingredients we usually have around the house, apart from pineapple slices in syrup.
Eggs, Use large eggs at room temperature as I always recommend. They’ll rise better. For greater precision and to get the same result every time, weigh the eggs. You’ll need 250 g (8.8 oz ) of eggs without the shells.
Sugar, I use granulated sugar and the quantity is reasonable. We have a cake that’s sweet just the right amount.
Flour, use all-purpose flour. Sift it to avoid lumps. The quantity ranges between 200 to 250 g (7 / 8.8 oz), depending on the desired texture. I usually use 200 to 220 g (7 to 7.8 oz) for a light texture. At 250 g (8.8 oz ), the texture is slightly tighter but just as soft and melt-in-the-mouth.
Butter, adds flavor but slightly tightens the crumb as it cools, compared to oil. However, I prefer butter for this cake, even though I use oil more often in my cakes.
Pineapple, slices in syrup to cover the bottom of the mould, laying flat side by side. You can also, for extra indulgence, add a few pieces into the batter.
Glacé cherries, are not essential, but I find they add a beautiful contrast and an appealing visual touch to the cake.
Pineapple syrup, add a little to the batter to lighten it and give it flavor. It can also be used to soak the cake when it comes out of the oven, but this is not compulsory.
Preparation steps
NB: Find the recipe card with ingredient quantities below.
Make the caramel
1. Place the sugar in a saucepan that is wide enough to allow it to spread into a thin, even layer. Bring over low heat to make a dry caramel.
2. Don’t stir until the sugar has almost melted and begun to take on color. Remove from the heat and stir well, then return to the heat until the caramel is nice and not too dark.
3. At the same time, heat the 10-inch round cake pan a little in the oven or just on the stovetop, taking care not to burn yourself. The hot pan will prevent the caramel from hardening quickly and give you time to spread it evenly.
4. Pour the caramel into the bottom of the pan, stirring to spread it evenly across the surface
Tip: If the caramel hardens in the mold before you’re able to cover the bottom, heat the mold on the stovetop to help the caramel melt again and spread evenly.
Prepare the cake batter
1. Preheat oven to 180°C ( 356°F )
2. Remove the pineapple slices from the jar, drain in a colander and place on kitchen paper to dry thoroughly.
3. Place the pineapple slices flat on the caramel in a circular pattern, with one slice in the center. Place a candied cherry in each hole and set aside.
4. Melt the butter and leave to cool.
5. In a bowl, whisk the eggs with the sugar and vanilla sugar until frothy. No need to blanch or triple the volume.
6. Stir in the warm melted butter and the pineapple syrup.
7. Add the sifted baking powder, followed by the flour, and mix well.
8. Add a few pineapple slices, cut into pieces, to the batter (optional).
9. Pour into the pan and bake for 45 to 55 minutes, more or less. Check the doneness after 45 minutes by inserting a wooden skewer into the cake. It should come out dry.
Tip: You can butter the sides of the round cake pan to make unmoulding easier. I don’t butter the sides of my cake pan, and the cake comes out perfectly. You can get a taller cake by using a smaller pan. I find that this way, the cake gives nice slice that are neither too thin nor too thick.
10. Soak the cake with a few spoons of syrup after removing it from the oven (optional), then return it to the turned-off oven for 5 minutes.
11. Turn out onto a serving dish and leave to cool or just lukewarm before serving. 
Storage
Store the cake in the refrigerator for 3 to 4 days, well wrapped or in an airtight container.
You can freeze the cake to preserve it longer, but since it’s very quick and easy to make, I don’t think it’s necessary.
Easy Pineapple Upside-Down Cake Recipe
EQUIPEMENTS
INGREDIENTS
For the Caramel:
- 120 g (4.2 oz) sugar
For the Cake:
- 4 large eggs (250 g/8.8 oz) without shells
- 150 g (5.3 oz) granulated sugar
- 150 g (5.3 oz) butter
- 220 g (7.8 oz) all-purpose flour
- 1 sachet of baking powder (11 g/0.4 oz)
- 2 sachets of vanilla sugar
- 60 ml (2 oz ) pineapple syrup
- 1 can ( 4/4 size ) sliced pineapple (820 g/28.9 oz) if you want to also add pineapple chunks to the batter. If not, use a 400 g (14 oz) can instead.
- A little pineapple syrup for soaking
- 8 candied cherries optional
PREPARATION
Make the caramel
- Place the sugar in a saucepan that is wide enough to allow it to spread into a thin, even layer. Bring over low heat to make a dry caramel.
- Don't stir until the sugar has almost melted and begun to take on color. Remove from the heat and stir well, then return to the heat until the caramel is nice and not too dark.
- At the same time, heat the 10-inch round cake pan a little in the oven or just on the stovetop, taking care not to burn yourself. The hot pan will prevent the caramel from hardening quickly and give you time to spread it evenly.
- Pour the caramel into the bottom of the pan, stirring to spread it evenly across the surface
- Tip: If the caramel hardens in the mold before you're able to cover the bottom, heat the mold on the stovetop to help the caramel melt again and spread evenly.
Prepare the cake batter
- Preheat oven to 180°C ( 356°F )
- Remove the pineapple slices from the jar, drain in a colander and place on kitchen paper to dry thoroughly.
- Place the pineapple slices flat on the caramel in a circular pattern, with one slice in the center. Place a candied cherry in each hole and set aside.
- Melt the butter and leave to cool.
- In a bowl, whisk the eggs with the sugar and vanilla sugar until frothy. No need to blanch or triple the volume.
- Stir in the warm melted butter and the pineapple syrup.
- Add the sifted baking powder, followed by the flour, and mix well.
- Add a few pineapple slices, cut into pieces, to the batter (optional).
- Pour into the pan and bake for 45 to 55 minutes, more or less. Check the doneness after 45 minutes by inserting a wooden skewer into the cake. It should come out dry.
- Tip: You can butter the sides of the round cake pan to make unmoulding easier. I don't butter the sides of my cake pan, and the cake comes out perfectly. You can get a taller cake by using a smaller pan. I find that this way, the cake gives nice slice that are neither too thin nor too thick.
- Soak the cake with a few spoons of syrup after removing it from the oven (optional), then return it to the turned-off oven for 5 minutes.
- Turn out onto a serving dish and leave to cool or just lukewarm before serving.
Notes
Storage
Store the cake in the refrigerator for 3 to 4 days, well wrapped or in an airtight container. You can freeze the cake to preserve it longer, but since it's very quick and easy to make, I don't think it's necessary.Thank you for visiting my blog and your comments.
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