As a pineapple addict, I love making desserts with pineapple. It’s one of my top favorite fruits, and even though it costs a small fortune here, I simply can’t resist. This upside-down pineapple cake is one of the easiest cakes to make, so delicious, fragrant and soft. You just have to try it!
Upside-Down Pineapple Cake
For the cake:
- 120 grams (1/2 cup + 2 tbsp.) sugar
- 4 large eggs
- 1 tsp. vanilla extract
- Pinch of salt
- 125 ml. (1/2 cup) vegetable oil
- 125 ml. (1/2 cup) milk or water
- 240 ml. (1 cup) pineapple juice
- 350 grams (2 1/2 cups) all-purpose flour
- 10 grams (2 tsp.) baking powder
- Pineapple slices from one pineapple
- A little sugar
Preheat the oven to 170c degrees and grease the pan well.
Sprinkle some sugar at the bottom of the pan in a thin, uniform layer.
In the bowl, mix sugar, eggs, vanilla, salt, oil, milk and pineapple juice until mixed.
Add flour and baking powder and mix until uniform.
Arrange slices of pineapple on the bottom of the pan for complete coverage.
Pour the batter over the slices of the pineapple and flatten the top.
Bake the cake for 35-45 minutes or until the cake is golden and set.
Cool at room temperature and turn over a serving dish. If necessary, straighten the top (which is now the bottom) so that the cake "sits" properly on the plate.
Garnish the pineapple: sprinkle a little sugar on the pineapple slices and burn with a kitchen blow torch until you get a tan, golden brown looks.
- The cake is at its best on the day of preparation, but it can be kept in the refrigerator for up to a week.
- It is recommended to serve the cake at room temperature.
- Instead of milk you can use the same amount of water to get a nondairy cake.