This classic dessert is a nostalgic favourite, beloved for its irresistible combination of sweet caramelized pineapple, tender cake, and buttery richness. With each slice, you’re transported to a tropical paradise, where the sun-drenched sweetness of pineapple mingles with the comforting embrace of homemade goodness.
But this is more than just a dessert—It’s the aroma of baking pineapple wafting through the kitchen, the anticipation of flipping the cake to reveal its golden beauty, and the joy of sharing a slice with loved ones gathered around the table.
So, whether you’re a seasoned baker or a novice in the kitchen, let’s embark on this baking adventure together. Let’s infuse our homes with the scent of tropical paradise and savour the simple pleasures of life, one slice of Upside Down Pineapple Cake at a time.
INGREDIENTS USED IN UPSIDE DOWN PINEAPPLE CAKE
Sugar
Sugar is cooked to make the base caramel sauce. It provides sweetness to both the topping and the cake batter. In the topping, it balances the tartness of pineapples, creating a harmonious flavour profile. The caramelization process also creates a glossy sheen on the surface of the cake, making it look even more enticing.
Sugar adds sweetness to baked goods, enhancing their overall flavour profile. It balances the flavors of other ingredients, such as flour and fat, and helps to counteract any bitterness or acidity. It helps tenderize baked goods by absorbing moisture and inhibiting gluten development.
Oil
Oil adds richness and tenderness to baked goods. It creates a tender crumb and a moist mouthfeel, contributing to the overall texture of the finished product. Oil also helps extend the shelf life of baked goods by retarding the staling process. It creates a barrier that slows down moisture loss, keeping the baked goods moist and fresh for a longer period. Any neutral, odour free oil works well for this recipe.
Pineapples
Pineapples infuse the cake with their distinctive sweet and tangy flavour, adding a tropical twist to each bite. When arranged on the bottom of the cake pan and topped with caramelized sugar, pineapples create a delightful contrast of textures. The soft and succulent fruit pairs beautifully with the crispy caramel topping, adding interest and complexity to each slice of cake. Their golden colour and distinctive shape create an eye-catching pattern on the cake’s surface, making it a stunning centrepiece for any dessert table.
Yogurt
Yogurt adds moisture to the cake batter, resulting in a softer and more tender crumb. The natural moisture content of yogurt helps prevent the cake from drying out during baking, ensuring it remains moist and delicious. The acidity in yogurt tenderizes the gluten in the cake batter, resulting in a more tender and delicate texture. The acidity in yogurt reacts with the leavening agents in the cake batter, such as baking powder or baking soda, to help the cake rise properly. I used this Yogurt in the recipe.
All purpose flour
All-purpose flour provides structural support to the cake, helping it maintain its shape and texture during baking. All-purpose flour binds together the other ingredients in the cake batter, ensuring that they are evenly distributed and form a cohesive mixture.
Leavening Agents
Baking powder and baking soda are used in this cake recipe as raising agents. During baking, the leavening agents produce carbon dioxide gas, which expands the gluten network, causing the cake to rise and giving it a light and fluffy texture.
EQUIPMENT USED FOR MAKING UPSIDE DOWN PINEAPPLE CAKE
Measuring Cups and Measuring Spoons are an integral part of any baker’s kitchen and it’s very important to measure ingredients with precision.
A few mixing bowls and a whisk is what you need to prepare the batter in.
A spatula is my favourite kitchen equipment and always comes in handy at a lot of stages.
You would need a heavy bottomed saucepan to make the caramel.
I have used an 8-inch pan to bake this cake.
OTHER RELATED RECIPES FROM THE BLOG
TIPS TO MAKE UPSIDE DOWN PINEAPPLE CAKE
- Properly preparing the cake pan is crucial to ensure the cake releases easily after baking. Grease the bottom and sides of the pan generously with butter or non-stick cooking spray, then line the bottom with parchment paper to prevent sticking.
- If canned pineapple isn’t available, fresh pineapple rings can be used as a convenient alternative.
- Handle the caramel with caution and use oven mitts or kitchen towels to protect your hands when pouring or spreading it in the pan.
- Allow the caramel to cool and set slightly before adding the cake batter. This helps prevent the fruit from shifting or sinking into the batter during baking.
- Allow the cake to cool in the pan for 10-15 minutes after baking to allow the caramelized topping to set slightly. To invert the cake onto a serving platter, place the platter upside down over the pan, then quickly and carefully flip both the pan and the platter together. Leave the pan in place for a minute or two to allow the caramel topping to release, then gently lift the pan off the cake.
- ¾ cup sugar
- 5 canned pineapple slices
- For the sponge-
- 1 cup caster sugar
- ¾ cup vegetable oil
- 1+1/2 cup yogurt
- 1 teaspoon vanilla extract
- 2 + ¼ cup all-purpose flour
- 1 +1/2 teaspoon baking powder
- ½ teaspoon baking soda
- Preheat the oven at 180 degrees Celsius and line an 8 inch round pan with parchment paper.
- Place canned pineapple on the base of the pan, arranging them evenly to cover the bottom.
- In a saucepan, add ¾ cup sugar set over medium heat. Allow the sugar to caramelise. Swirling the pan occasionally to ensure even melting. Once the sugar has turned into golden brown colour. Remove it from the heat and pour it over the sliced pineapple placed in the pan.
- For the sponge- In a bowl, add sugar, oil, yogurt and vanilla extract. Mix until well combined.
- Sift in the all-purpose flour, baking powder and baking soda. Mix until a smooth batter forms. Do not overmix at this stage as it will make your cake dense.
- Pour the batter over the pineapple slices in the prepared pan.
- Bake it for 40-45 minutes or until the skewer inserted comes out clean.
- Once baked, take it out of the oven and let it cool down for 10 minutes. Carefully invert the cake onto a serving plate.
If you like my Upside Down Pineapple Cake recipe and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #Bakewithshivesh. Happy Baking!
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