The pineapple, like all fruits, can be very versatile. We can consume it fresh, in smoothies, drinks or sweet recipes like the one we will teach you to make on this occasion. In this recipe you will learn how to make a sponge cake covered with pineapple and caramel slices, which will give it a sweet and sour flavor at the same time, delicious!
Do you know who you will share this cake with? Discover how to make pineapple inverted cake in this article and enjoy an exquisite and easy-to-make dessert.
Ingredients to make Pineapple Upside Down Cake:
- For the caramel:
- 100 grams of sugar (½ cup)
- For the mass:
- 2 eggs
- 1 sweetened natural yogurt (125 g)
- 1½ cups of self-rising flour
- ½ glass of sugar
- 1 Teaspoon vanilla extract
- ½ glass of oil
- 3 slices of pineapple
How to make Pineapple Upside Down Cake:
- To start preparing this delicious pineapple upside-down cake, peel the fruit and remove the center. If you can’t find fresh pineapple, you can use canned pineapple.
- Prepare the caramel. To do this, heat 1 tablespoon of the sugar for the caramel in a skillet, preferably nonstick, over medium heat.
- Once it starts to take color, add 2 more tablespoons, always checking that the sugar melts completely, but taking on a light caramel or blonde color.
- This way of making the caramel is called sowing. Once ready, pour it into the mold that you are going to use to cook your pineapple inverted cake.
- Place the pineapple slices that you have prepared in step 1 on top of the warm caramel.
- Originally, this recipe includes 1 maraschino cherry in the center of the pineapple slice to decorate. If you like it, you can add it in this step.
- Besides, mix the glass of yogurt with the eggs. Wash the yogurt glass and set it aside, as it will serve as a measure for the flour and oil.
- Add the oil and sugar and integrate these ingredients.
- Then, add the flour little by little until it forms a smooth dough, without lumps and somewhat thicker than that of the pancakes.
- Tip: if you want to reduce the amount of simple sugars in this recipe a bit, replace the half glass of sugar with 1 teaspoon of non-caloric sweetener suitable for cooking. You can also use brown sugar.
- Turn it over the mold where you have the caramel and the pineapple slices.
- Bake your inverted pineapple cake for about 30 minute sat 150 ºC, or until, when pierced, the toothpick or knife comes out with no remains of the preparation.
- Unmold your hot cake, turn it over so that the bottom part is on top and let it cool before trying it. Enjoy this delicious pineapple inverted cake with oil, you will surely love it!
