Caramelized Pineapple Upside-Down Cake
A showstopping tropical dessert that's easier than it looks! Juicy pineapple rings rest on a glossy homemade caramel, crowned with a light, fluffy vanilla sponge. Flip it over and watch everyone's eyes light up.
🛒 Ingredients
10 servings
- ½ fresh pineapple, peeled and sliced into rings
- 1 cup sugar (for the caramel)
- 2 cups sugar (for the batter)
- ½ cup (100 g) unsalted butter, softened
- 4 eggs, yolks and whites separated
- 1 cup whole milk
- 3 cups all-purpose flour, sifted
- 1 tablespoon baking powder
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Directions
- 1
Preheat oven to 350 °F (180 °C). Lightly grease a 9-inch (24 cm) round cake pan.
- 2
Spread 1 cup sugar across the pan and heat directly over medium flame — do not stir — until a golden caramel forms. Remove from heat.
- 3
Arrange pineapple rings over the warm caramel, fitting them snugly. Set aside.
- 4
Beat 2 cups sugar, egg yolks, and softened butter together until pale and creamy.
- 5
Pour in the milk in a steady stream, beating until fully combined.
- 6
Fold in the sifted flour in two additions, mixing gently to keep the batter airy.
- 7
Whisk egg whites to stiff peaks, then fold them into the batter using gentle upward strokes.
- 8
Add the baking powder and fold in lightly one final time.
- 9
Pour the batter over the pineapple layer. Bake 40–45 minutes until a toothpick inserted in the center comes out clean.
- 10
Cool for 10 minutes, then invert onto a serving plate. Serve warm or at room temperature.
💡 Chef's Tip
Don't stir the sugar while it caramelizes — just tilt the pan gently for even color. Well-drained canned pineapple works perfectly for a quicker weeknight version.
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