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Pineapple Upside-Down Caramel Cake 🍍 Soft, Sweet & So Easy!
This Pineapple Caramel Cake is soft, moist, and full of tropical flavour. With caramel, juicy pineapple, and bright red cherries, it’s a beautiful dessert that tastes just as good as it looks! 🍍✨
🍰 Ingredients:
170 g sugar
200 g Branca de Neve plain flour
Caramel, as needed
1 teaspoon baking powder
6 eggs
8 pineapple rings (I used canned, but fresh works beautifully too)
70 ml pineapple juice
Glacé cherries (one for each pineapple ring)
👩🍳 Preparation:
Brush a cake tin with caramel and arrange the pineapple rings neatly on the base and around the sides.
Place one glacé cherry in the centre of each pineapple ring — this gives a beautiful colour and a classic touch when you turn the cake out. 🍒
Separate the eggs — place the whites in one bowl and the yolks in another.
Beat the egg whites until they’re firm and fluffy, then set them aside.
In the other bowl, whisk the yolks together with the sugar and pineapple juice until the mixture becomes light and creamy.
Gradually add the sifted flour and baking powder, folding in gently with the beaten egg whites. Mix slowly from top to bottom so the batter stays soft and airy.
Pour the batter into the prepared tin, covering the caramel and pineapple slices evenly.
Bake in a preheated oven at 180°C (356°F) for about 40 minutes.
Test with a toothpick — if it comes out clean, your cake is ready.
Let it cool before turning it out of the tin. The caramel, pineapple, and cherries create a stunning golden topping with a tropical shine! 🍍🍒💛
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Hearty Spoon 