Easy Pineapple Upside-Down Cake Recipe
The soft and easy pineapple upside-down cake is made with pineapple slices placed on a layer of caramel in the bottom of a cake pan, covered with cake batter. Once unmolded, the "upside-down" cake top reveals caramelized pineapple slices.
SERVING:12
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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.