Caramelized Pineapple Upside-Down Cake
A show-stopping dessert that's surprisingly simple to make! This upside-down cake layers golden homemade caramel, juicy tropical pineapple, and an irresistibly fluffy sponge. A guaranteed crowd-pleaser for any occasion.
🛒 Ingredients
10 servings
- 2 cups (400 g) sugar (for the batter)
- 3 large eggs
- 2 tablespoons (30 g) unsalted butter, softened
- 1½ cups (180 g) all-purpose flour
- ¾ cup (200 ml) whole milk
- 1 tablespoon baking powder
- 1½ cups (300 g) sugar (for the caramel)
- 1 fresh pineapple, cut into thick slices or chunks
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Directions
- 1
Preheat your oven to 400°F (200°C).
- 2
In a blender or using a hand mixer, combine the eggs, 2 cups of sugar, butter, and milk until smooth.
- 3
Gradually add the flour while blending, then add the baking powder and mix until the batter is completely lump-free.
- 4
Pour the remaining 1½ cups of sugar directly into an oven-safe cake pan and heat over medium flame — without stirring — until a golden caramel forms.
- 5
Remove from heat and allow to cool for a few minutes. Arrange the pineapple pieces in an even layer over the caramel.
- 6
Pour the batter evenly on top and bake for 50 minutes, or until a toothpick inserted in the center comes out clean.
- 7
Cool for 10 minutes, then carefully invert the cake onto a serving plate and lift the pan away.
💡 Chef's Tip
Never stir the sugar as it melts — just tilt the pan gently to distribute the heat evenly. Use a very ripe pineapple for the best flavor; it turns wonderfully soft and sweet after baking.
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