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Pineapple upside down cake (Trinidad)

This pineapple upside down cake is sweet, fruity and delicious. It is made with all the basic cake ingredients plus pineapple fruit and slices. The caramel at the top make this cake perfect to satisfy your sweet tooth.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Dessert
Cuisine: Caribbean
Keyword: cake, pineapple upside down cake
Servings: 12
Author: Ros Singh

Ingredients

  • 2 cups flour
  • 2 tsp baking powder
  • ½ tsp cinnamon powder
  • pinch of salt
  • 200 g butter (175 g for the cake and 25 g for the topping)
  • ¾ cup white sugar
  • ½ cup brown sugar
  • 3 eggs
  • 1 tsp lemon zest (grated)
  • ½ cup pineapple syrup or juice from slices
  • 2 tsp vanilla essence
  • 1 tin pineapple slices
  • maraschino cherries cut in half

Equipment

  • Cake mixer

Instructions

  • Place butter on the countertop to soften and come to room temperature (for at least 2 hours).
  • Preheat oven at 325°F.
  • Add 175 grams of butter and ¾ cup of white sugar to a stand mixer.
  • Cream until light and fluffy (about 10 minutes).
  • Add one egg. Combine fully.
  • Repeat for each egg.
  • Add vanilla essence and lemon zest and combine.
  • Mix flour, baking powder, cinnamon powder, and pinch of salt in a separate bowl.
  • Add half of the dry ingredients to the batter in the stand mixer.
  • Mix slowly and add half of the pineapple syrup. Combine fully.
  • Add the remaining dry ingredients and syrup. Mix.
  • Butter your cake pan.
  • Melt 25 grams of butter in the microwave for 15 to 30 seconds.
  • Pour the melted butter into the cake pan. Swirl to evenly distribute the butter.
  • Spread ½ cup of brown sugar evenly in the cake pan.
  • Place the pineapple slices on top of the sugar, half a centimeter from each other.
  • Place the cherries in the center of the pineapple slices.
  • Pour the cake batter onto the pineapple slices and cherries.
  • Tap the cake pan to remove any air pockets and to level the cake.
  • Bake for 45 minutes or until a bamboo skewer comes out clean from the center of the cake and the sides have pulled off.
  • Remove from the oven and allow to cool for about 5 - 10 minutes.
  • Place a large plate on top of the cake pan and turn over.
  • Slice the cake and serve.

Notes

Do not wait for the cake to cool down completely before flipping over. When hot, the sugar is melted and runny. As it cools, it may recrystallize and stick to the cake pan so the flipping of the cake may not come out perfect.