Pineapple Upside-Down Cake

Ingredients

• 80 g Granulated sugar (caramel) (Used to make the caramel base)
• 28 g Water (For the caramel; about 2 tbsp)
• 8 slices Canned pineapple rings in syrup (Drain but reserve syrup for juice)
• 150 g Unsalted butter, softened (Room temperature for easy creaming)
• 150 g Granulated sugar (batter) (Adds sweetness to the cake)
• 3 Large eggs (At room temperature)
• 2 tbsp Pineapple juice (from syrup) (Adds extra pineapple flavor)
• 1 tsp Vanilla extract (Pure vanilla preferred)
• 200 g All‑purpose flour (Sifted before adding)
• 1 tsp Baking powder (Double‑acting)
• 0.5 tsp Baking soda (Also called bicarbonate of soda)

Instructions

1. Make caramel

   In a saucepan combine 80 g sugar and 28 g water. Cook over medium‑low heat, gently swirling the pan (do not stir) until the mixture turns a deep amber caramel.

   Time: PT8M

2. Cool caramel in pan

   Remove the saucepan from heat and immediately pour the caramel into the prepared cake pan, spreading it evenly. Let it cool completely until firm.

   Time: PT7M

3. Arrange pineapple slices

   Place the 8 pineapple rings on top of the set caramel, covering the surface evenly.

   Time: PT2M

4. Cream butter and sugar

   In a mixing bowl, beat the softened butter with 150 g granulated sugar using an electric mixer on medium speed until the mixture is light, fluffy, and pale in colour.

   Time: PT4M

5. Add eggs

   Add the eggs one at a time, beating well after each addition until fully incorporated.

   Time: PT2M

6. Add pineapple juice and vanilla

   Stir in 2 tbsp pineapple juice (reserved from the canned syrup) and 1 tsp vanilla extract.

   Time: PT1M

7. Incorporate dry ingredients

   Sift together 200 g flour, 1 tsp baking powder and 0.5 tsp baking soda. Fold the dry mixture into the batter just until combined; do not over‑mix.

   Time: PT3M

8. Pour batter over pineapple

   Gently pour the batter over the pineapple slices, smoothing the top with a spatula.

   Time: PT2M

9. Preheat oven

   Preheat the oven to 170 °C (340 °F).

   Time: PT10M

   Temperature: 170°C

10. Bake the cake

    Bake for 35–40 minutes, or until a knife inserted into the centre comes out clean and the top is lightly golden.

    Time: PT38M

    Temperature: 170°C

11. Cool and invert

    Allow the cake to rest in the pan for about 5 minutes, then place a serving plate over the pan and carefully invert the cake. Remove the pan and parchment paper.

    Time: PT5M

Nutrition Facts

Calories

380

Protein

5 g

Carbohydrates

60 g

Fat

15 g

Fiber

1 g