One of my favorite cakes to bake is the Pineapple Upside-down Cake. It’s very simple to put together, but it still looks very festive and special. I particularly love the caramel top with pineapples and cherries. I remember asking my mom to bake me this cake over and over when I was younger. Even then my sweet tooth loves to go overboard.
Now this particular recipe was adapted from the book 500 Cakes by Susannah Blake. It’s not the same from when I was younger, but it’s equally amazing. The cake turns out really light which complements the sweetness of the caramel and fruit toppings perfectly. I recommend it for entertaining guests because of the quick prep. And because it has to be served chilled, it can be made ahead of time.
- 4 Tbsp light brown sugar
- 1 Tbsp butter
- 1 Tbsp pineapple juice
- 4 pineapple rings (from the can)
- 4 maraschino cherries
- 225 g butter, softened at room temperature
- 200 g white sugar
- 1 tsp lemon extract
- 4 eggs
- 160 g plain flour
- 2-1/2 tsp baking soda
- 3 Tbsp pineapple juice
Preheat the oven to 180°C (350°F). Grease an 8-inch round cake tin and line the bottom with parchment paper. I prefer to use non-stick cooking spray, butter flavor of course, in which case I don’t normally use the parchment paper anymore.
To make the topping, add together the light brown sugar, butter and pineapple juice in a small pan. Cook the mixture over medium heat until you get a golden brown caramel syrup. Spread the caramel evenly on the bottom of the pan. Lay out the 4 pineapple rings over the caramel, and place a cherry in the middle of each ring. Set the pan aside.
In a large bowl, whip up the butter with the sugar and lemon extract until light and fluffy. Mix in the eggs one at a time. Sift together the flour and baking powder and fold into the wet ingredients. Blend in the pineapple juice.
Spoon the batter over the caramel and fruits in the pan. Be careful at this point that the toppings are not displaced. Bake the cake for 25-30 minutes, or until a toothpick inserted into the center comes out with just a few crumbs. The cake should bounce back if pushed with a finger. Cool for 10 minutes then loosen the edges with a sharp knife. Allow to cool completely. Chill for at least 45 minutes before flipping the cake over into a dish and serving. Serve with whipped cream.