This Pineapple Upside-Down Cake is a nostalgic, retro dessert that brings together the vibrant flavors of caramelized pineapple with a soft, buttery cake base. A perfect harmony of sweet, fruity, and buttery goodness, this cake is topped with golden slices of pineapple soaked in a luscious caramel sauce. As the cake bakes, the syrupy pineapple juices seep into the sponge, creating a rich, moist texture that is irresistibly delicious. Once inverted, the glossy, caramel-coated pineapples shine on top, making for a visually stunning presentation that’s as delightful to look at as it is to eat. Simple yet impressive, this cake is sure to be a crowd favorite.
Why You’ll Love This Recipe: There are countless reasons to love this pineapple upside-down cake! First, it’s incredibly easy to prepare, even for beginners, and doesn’t require any complicated techniques. The combination of caramel and pineapple creates a unique depth of flavor, blending the tropical tang of the fruit with the rich sweetness of the caramel. The cake itself is wonderfully moist and buttery, a perfect contrast to the sticky pineapple topping. This recipe is also versatile—whether you prefer to make your own caramel from scratch or use a store-bought version, the result will be equally delicious. And, of course, the “wow” factor of turning the cake upside down for the big reveal makes it a show-stopping dessert at any table.
Perfect Occasion: This cake is perfect for any casual or festive occasion. It’s a great choice for family gatherings, picnics, or potluck parties where you want to bring something homemade but not overly complicated. It’s also ideal for a midweek treat when you’re craving something sweet and satisfying but don’t want to spend hours in the kitchen. Pineapple upside-down cake works beautifully as a birthday cake, especially for those who appreciate a vintage dessert. Its tropical flavors make it a lovely choice for summertime gatherings, while its rich, caramel warmth is comforting in the cooler months, making it a year-round favorite.
Decoration Tips: While this cake looks stunning on its own, a few decorative touches can take it to the next level. After baking, you can brush the pineapple slices with a little extra pineapple syrup to enhance the shine and give them a glistening appearance. A sprinkle of toasted coconut around the edges adds both texture and a tropical flair. You can also garnish each pineapple slice with a bright red maraschino cherry in the center to give the cake a traditional retro look. For an extra indulgent presentation, serve each slice with a dollop of freshly whipped cream or a scoop of vanilla ice cream. The contrast of the warm cake with the cool creaminess is divine!
For the Caramel:
- Prepare a dry caramel by melting sugar in a pan over medium heat, or if preferred, use store-bought caramel sauce.
For the Cake:
- 3 large eggs
- 150 grams of sugar
- A pinch of salt
- 150 grams of melted butter
- 150 grams of all-purpose flour
- 5 grams of baking powder
- 50 milliliters of pineapple syrup (from canned pineapple)
- 1 teaspoon of vanilla extract
For the Garnish:
- Pineapple rings (canned or fresh)
Instructions:
- Prepare the caramel: If you’re making your own caramel, heat sugar in a saucepan over medium heat, stirring occasionally until it melts and turns a golden brown. Pour the caramel into the bottom of a greased cake pan, spreading it evenly. Arrange the pineapple rings on top of the caramel, covering the base of the pan. Set aside.
- Mix the wet ingredients: In a large bowl, whisk together the eggs, sugar, and a pinch of salt until the mixture becomes pale and slightly frothy. Slowly add in the melted butter, continuing to whisk until fully combined.
- Incorporate the dry ingredients: Sift together the flour and baking powder, then gradually add it to the wet ingredients, stirring until just combined. Be careful not to overmix, as this will keep the cake light and fluffy.
- Add flavor: Stir in the pineapple syrup and vanilla extract, mixing until evenly distributed throughout the batter.
- Assemble the cake: Pour the cake batter over the pineapple and caramel layer in the pan, spreading it evenly to cover all the pineapples.
- Bake: Preheat your oven to 170°C (340°F) and bake for 35 to 39 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Invert and serve: Once the cake has finished baking, let it cool in the pan for 10 minutes. Carefully invert the cake onto a serving plate, allowing the caramel and pineapple slices to rest on top of the cake. Let the cake cool further or serve warm.
Enjoy!
