Pineapple upside down cake

Pineapple upside down cake
Makes: 10 portions
Prep time:
Cook time:
Total time:
  • 435 gr pineapple rings
  • 250 gr butter
  • 250 gr sugar
  • 5 eggs
  • 250 gr flour
  • 8 gr baking powder
  1. Grease the shallow tray with butter and cover the bottom with baking paper. Preheat the oven to 170 °C.
  2. Place the pineapple rings in the tin to cover the bottem.
  3. Cream the butter until smooth and fluffy. Add as much air as possible.
  4. Add the sugar and beat until the mixture is as lightly as possible.
  5. Gradually and slowly add the eggs to the mixture while whisking.
  6. Sift the flower and baking powder.
  7. Combine the flour and baking powder by hand carefully with the mixture.
  8. Fill the tin.
  9. Bake the cake at 170°C for 50 min or until a skewer inserted into the centre comes out clean.
  10. Let the cake cool in the tin on a wire rack. Turn the cake over and serve with the pineapple side up.
Stuff to know
Use butter at room temperature to make creaming it easier.
Add the eggs at room temperature and gradually or the mixture will split.
Do not overcook the cake or it will become dry and crumbly.
Replace the pineapple by other fruit.