pineapple upside down cake

PINEAPPLE UPSIDE DOWN CAKE

ByAissatou C
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Pineapple upside down cake is one of those desserts that instantly takes me back to my childhood in France. It was a classic goûter and a cake that always seemed to make an appearance at family gatherings. With its buttery, tender crumb, caramelized pineapple topping, and just the right amount of sweetness, it’s a timeless recipe that never goes out of style.

pineapple upside down cake

PINEAPPLE UPSIDE DOWN CAKE

Pineapple upside down cake is one of those desserts that instantly takes me back to my childhood in France. It was a classic goûter and a cake that always seemed to make an appearance at family gatherings. With its buttery, tender crumb, caramelized pineapple topping, and just the right amount of sweetness, it’s a timeless recipe that never goes out of style.
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Ingredients
  

CARAMEL
  • 90 sugar
  • 40 mL water
CAKE
  • 150 g butter
  • 140 g sugar
  • 3 eggs
  • 2 tbsp pineapple juice
  • 7 pineapple rings
  • 150 g flour
  • 1/2 tsp baking powder

Method
 

  1. In a small saucepan, combine 90g sugar and 40mL water. Heat over medium heat, swirling occasionally (do not stir) until the mixture turns a golden amber color.
  2. Immediately pour the caramel into a WELL GREASED 9-inch round cake pan lined with parchment paper, tilting the pan to spread it evenly.
  3. Place the pineapple rings over the caramel in a single layer. Set aside.
  4. Preheat the oven to 350°F/ 180°C
  5. In a bowl, cream the softened butter and 140g sugar together until light and fluffy.
  6. Add the eggs one at a time, beating well after each addition then mix in the pineapple juice.
  7. Sift in the flour and baking powder, then mix until just combined.
  8. Pour the batter over the pineapple rings, spreading it evenly.
  9. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  10. Let the cake cool in the pan for about 10 minutes, then run a knife around the edges. Prick the cake with a fork and lightly soak it with pineapple juice. Refrigerate for at least 4 hours.
  11. Carefully invert the cake onto a serving plate.

Notes

Make sure to generously grease the baking pan with butter so the parchment paper adheres completely. If the parchment isn’t firmly stuck to the bottom, it may shift when tilting the pan, preventing the caramel from spreading evenly.

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