A traditional dessert from Mexican baking, Pineapple Upside-Down Cake is a treat whose main ingredients are pineapple and cherries. The special touch of brown sugar, which replaces the classic caramel preparation, is the unique feature of this cake. With a soft and moist texture, this dessert can also be served...
Ingredients
butter300g
eggs3
granulated sugar3/4cup- brown sugar150g
all-purpose flour3cups
cherries8
sweetened condensed milk1can
baking powder1tbsp
pineapple syrup (from the canned pineapple)1cup
slices canned pineapple in syrup8
Nutrition (per serving)
Calories
728.8kcal (36.44%)
Protein
5.6g (11.26%)
Carbs
81.3g (29.55%)
Sugars
56.3g (100%)
Healthy Fat
12.5g
Unhealthy Fat
27.5g
% Daily Value based on a 2000 calorie diet
How to make Pineapple Upside-Down Cake
- Step 1
Melt the butter and add the granulated sugar, eggs, and sweetened condensed milk, mixing until you achieve a smooth and homogeneous batter.
- Step 2
Gradually add the flour, stirring to incorporate it while alternating with the pineapple syrup.
- Step 3
Finally, add the baking powder and mix gently.
- Step 4
Grease a 30 cm (12-inch) diameter baking pan and coat the bottom with brown sugar. Arrange the pineapple slices on top of the sugar, and place the cherries in the gaps between the pineapple slices.
- Step 5
Pour the batter into the prepared pan.
- Step 6
Bake in a preheated oven at 200°C (390°F) for 45 to 50 minutes.
- Step 7
Remove from the oven and unmold onto a cooling rack.
Nutrition (per serving)
Nutrition (per serving)
Calories
728.8kcal (36.44%)
Protein
5.6g (11.26%)
Carbs
81.3g (29.55%)
Sugars
56.3g (100%)
Healthy Fat
12.5g
Unhealthy Fat
27.5g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure the butter is fully melted and at room temperature for a smoother batter.
Use a spatula to gently mix the baking powder to avoid overmixing the batter.
Let the cake cool slightly before unmolding to prevent breaking.
Serve with whipped cream for an extra touch of indulgence.
FAQS
Can I use fresh pineapple instead of canned?
Yes, you can use fresh pineapple, but you will need to prepare a syrup to replace the canned pineapple syrup.
What can I use instead of brown sugar?
You can substitute brown sugar with granulated sugar mixed with a small amount of molasses for a similar flavor.
Can this cake be made gluten-free?
Yes, you can use a gluten-free all-purpose flour blend as a substitute for regular flour.
How do I know when the cake is done?
Insert a toothpick into the center of the cake; if it comes out clean, the cake is done.
Can I store this cake for later?
Yes, store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
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North Terrace, Adelaide, South Australia, 5000
Australia