Caramelized pineapple upside-down cake

Caramelized pineapple upside down cake… a fruit cake suitable for both breakfast and a snack for children, because it is genuine and quite healthy. I found this recipe among one of the many beautiful cookbooks buried in a corner of the house, so I decided to try it and enjoy the combination of flavors that characterize this cake: the spicy note given by cinnamon and a pinch of vanilla, the sweetness of sugar and the pleasant tartness of pineapple.

I personally love pineapple in all its forms and colours, have you ever tried the grilled version with brown sugar and cinnamon? Simply divine! The only note I would like to stress for the success of this cake: remember to remove the inside of the fruit as it is slightly hard to taste. The first time I prepared it I left it, the result was always delicious but not perfect!

A false myth

Pineapple has often been associated with its ability to burn fat, but unfortunately this is a false myth. It probably stems from the fact that pineapple contains a substance called bromelain, which can make food more digestible, but has no activity on fat :(.

Caramelized pineapple upside-down cake
Caramelized pineapple upside-down cake

Caramelized pineapple upside-down cake

To prepare this delicious cake you will first have to whisk in a bowl the 2 eggs with the sugar until you have obtained a light and frothy mixture...
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Dessert
Cuisine Italian
Servings 8


Ingredients for the dough

  • 2 eggs
  • 125 g caster sugar
  • 125 g melted butter, warmed up
  • 1/2 glass of milk
  • 125 g "00" flour
  • 1 sachet of vanilla
  • 1.5 tbsp yeast
  • 1 pinch pinch of cinnamon
  • blueberries

Ingredients for the pineapple

  • 55 g butter
  • 65 g brown sugar
  • 600 g pineapple


  • To prepare this delicious cake you will first have to whisk in a bowl the 2 eggs with the sugar until you have obtained a light and frothy mixture.
  • Then add the melted but warm butter and half a glass of milk. Mix everything together.
  • Add the flour, vanilla sachet, baking powder and a pinch of cinnamon to the mixture. Mix all the ingredients together and set aside.
  • Now devote yourself to the pineapple: remove the rind and make about 8 slices 2 cm high each. Remove the centre.
  • Melt the butter and brown sugar in a large frying pan over a low heat and when combined, place the pineapple slices in the pan.
  • Cook until the pineapple has caramelised and the butter and sugar have turned brown, resulting in a shrunken saltiness.
  • Preheat the oven to 180°C (356°F). Finally, place the pineapple slices together with the caramel in a 26 cm cake tin and pour the mixture on top.
  • I also added blueberries because I like blueberries so much and I found them delicious in this recipe!
  • Bake in the oven for 20-25 minutes and when it is ready put a large plate (bigger than the cake tin) on top of the cake tin and, without burning yourself, turn the cake upside down. Now all you have to do is enjoy it warm, perhaps with a sprinkling of icing sugar.
To remove the pineapple rind more easily, it is best to slice the pineapple first and then peel the individual slices.





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