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caramel pineapple upside down cake

Caramel Pineapple Upside Down Cake

Caramel Pineapple Upside Down Cake

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Caramel Pineapple Upside Down Cake

 

Pineapple upside-down cake, spiced rum caramel, and Devonshire clotted cream

Marcus Wareing’s pineapple upside-down cake recipe gives this tried and tested British classic a wintry twist by adding spiced rum caramel and clotted cream to compliment the fresh pineapple. For an extra flourish, serve this pineapple upside-down cake on a plate with cinnamon sticks and star anise.

Ingredients

PINEAPPLE UPSIDE-DOWN CAKE

  • 1 fresh pineapple, cut into 2.5cm thick rings
  • 2 eggs
  • 150g of caster sugar
  • 80ml of rum
  • 1 pinch of salt
  • 150g of butter, softened
  • 150g of self-raising flour

SPICED RUM CARAMEL

  • 80ml of rum
  • 175g of caster sugar
  • 135ml of glucose syrup
  • 15g of unsalted butter
  • 5g of salt
  • 300ml of whipping cream

TO PLATE

  • 4 dollops of clotted cream
  • 100g of fresh pineapple, finely diced

Method

1
Begin this pineapple upside-down cake by making the spiced rum caramel. Bring the whipping cream to the boil and remove from the heat. In a separate pan, saturate the glucose and sugar with a little water and put on a high heat. Cook to a dark caramel
  • 300ml of whipping cream
  • 135ml of glucose syrup
  • 175g of caster sugar
2
Add the hot cream and keep simmering the caramel until fully emulsified and thick. Take it off the heat and whisk in the butter, salt and rum. Set aside
  • 15g of unsalted butter
  • 5g of salt
  • 80ml of rum
3
To make the cake, heat the oven to 180°C/Gas mark 4. Cream the butter and sugar together until light and fluffy. Slowly beat in the eggs until incorporated, before folding in the flour and salt
  • 150g of butter
  • 150g of caster sugar
  • 2 eggs
  • 150g of self-raising flour
  • 1 pinch of salt
4
Pour enough caramel into the cake moulds to cover the base- about 1/2cm thick. Reserve the rest of the caramel. Place a pineapple ring into each mould
  • 4 fresh pineapples
  • 1 fresh pineapple
Preheat the oven to 180˚C/gas mark 4. Cover the pineapple rings with cake mixture so that the moulds are filled and bake in the oven for 25 minutes. When light brown, remove from the oven and place on a wire rack to cool
6
Carefully slide the cakes from their moulds, making sure the pineapple does not pull away from the cake base
7
To plate, place a cake on each plate. Scatter the diced pineapple over the cake and quenelle some clotted cream next to the cake
  • 1 dollop of clotted cream
  • 100g of fresh pineapple
8
Reheat the rest of the caramel and pour some over over the top of the pineapple upside-down cakes. Serve immediately
Caramel Pineapple Upside Down Cake

Caramelized Pineapple Upside Down Cake

Caramelized Pineapple Upside Down Cake is sweet, sticky, and extra delicious with a double dose of that caramel-pineapple flavor! We use pineapple chunks in our version instead of whole pineapple slices which means you will get a cake that has a sweet pineapple topping layered onto every inch!

Pineapple Upside Down Cake is an old-fashioned favorite, one that begs to be made every once in a while when you need a small slice of something sweet and nostalgic. It’s easy to make and features a hard-to-beat flavor combination that results in a buttery, rich, and tender cake that is baked right on its topping, a sticky caramelized pineapple (so good on its own, might I add).

It’s the best pineapple upside down cake in our opinion- and we don’t say that lightly! – because each bite gives you a double dose of pineapple and that gooey brown sugar sauce. Will you need seconds? YES.

This cake is a classic, but have you ever wondered what is the origin of pineapple upside down cake? Apparently, its beginnings are somewhat unknown, but it is believed to have first appeared in the 1920’s when recipes appeared in some mainstream publications.

Its origins are also partly related to James Dole (founder of the Hawaiian Pineapple Company now known as Dole) who invented canned pineapple, making it more accessible to Americans, and eventually, a pineapple cake recipe was born!

The Ingredients:

This caramelized pineapple upside down cake from scratch only takes 15 minutes to prep! The caramelized pineapple topping is quick and easy to make, and the cake is just as simple.

Here is a quick list of the main ingredients you will need:

  • Pineapple chunks. We use two, 20-ounce cans. Maximum pineapple flavor!
  • Butter. For the pineapple topping and for the cake.
  • Brown sugar. Where the magic happens. Cooked with the pineapple and butter, it becomes a sweet and sticky with deep caramel flavor. YUM.
  • Dry ingredients. Your basic cake staples- all-purpose flour, baking powder and baking soda, sugar.
  • Eggs. Make sure yours are at room temperature.
  • Sour cream. Using a 1/2 cup of sour cream adds a touch of flavor and creaminess to the cake but it’s our secret to getting a cake ultra tender.
  • Flavor add-ins. We use pineapple juice and vanilla! Don’t drain the juice from the can. Save 1/4 cup to use in the cake for extra sweet pineapple flavor.

 

The Process:

Our pineapple upside down cake recipe requires three basic steps: make the pineapple topping, stir up the cake batter, and bake the cake.

  1. Make the pineapple topping: Melt the butter in a saucepan then stir in the brown sugar until it dissolves. Arrange all of the pineapple chunks in the bottom of the cake pan and pour the brown sugar mixture over the pineapple.
  2. Make the cake: Combine the dry ingredients in a small bowl then mix the wet ingredients in another bowl. Add the flour mixture and use a spatula to fold it in.
  3. Bake the cake: You will know the cake is done when a toothpick inserted into the center comes out clean and the cake springs back to the touch.

Pro Tips for Success:

  • Line the bottom of the pan with parchment before you begin.
  • Pat the pineapple chunks with paper towels to remove as much moisture as possible.
  • Adding in the flour: Don’t use the mixer to blend the flour into the batter. Instead, gently fold it in with a spatula. This method prevents the cake from developing gluten, which can create a tough cake.
  • The batter will be thick. Use a spatula or spoon to dollop the cake batter onto the pineapple topping.
  • Inverting the cake: We do this while the cake is still warm otherwise the fruit topping could stick to the bottom of the pan. The cake doesn’t have to be piping hot fresh out of the oven, though. You can let it cool enough so that the pan is comfortably warm to the touch and won’t burn you.
  • After you invert the cake, hold the pan in place for a few seconds to give the fruit topping a chance to settle and drip down onto the cake. Remove the parchment paper and let the cake cool completely before serving.

Salted-Caramel Pineapple Upside-Down Cake

A salty and sweet cake perfect for all occasions.

Cal/Serv: 593
Yields: 8 servings
Prep Time: 0 hours25 mins
Total Time: 1 hour 35 mins
Caramel Pineapple Upside Down Cake

Ingredients

Cooking spray

1 c.dark-brown sugar

2stick unsalted butter, at room temperature

3 tbsp.dark rum

1 1/2 tsp.salt

1 1/2 c.all-purpose flour

2 tsp.baking powder

1/2 tsp.ground cinnamon

1 c.granulated sugar

1 tbsp.vanilla extract

2large eggs

1/2 c.whole milk

1medium pineapple, peeled, cored, and cut into rings; 1 ring cut into chunks

Directions

  • Coat a 9-inch cake pan with cooking spray and set aside. In a small saucepan over medium heat, heat brown sugar and 1 stick butter, whisking occasionally, until sugar is dissolved. Bring to a boil and cook until caramel thickens and turns a deep brown, about 3 minutes. Remove from heat and whisk in rum and 1 teaspoon salt. Pour caramel into prepared cake pan and swirl around to coat. Set aside and let cool completely, at least 30 minutes.
  • Preheat oven to 350°F. Meanwhile, in a medium bowl, whisk together flour, baking powder, remaining salt, and cinnamon. In a large bowl, using an electric mixer on medium, beat together granulated sugar and remaining butter until light and fluffy. Add vanilla; beat in eggs, 1 at a time. Reduce mixer speed to low and beat in half the dry-ingredient mixture and 1/4 cup milk. Repeat with remaining dry-ingredient mixture and milk.
  • Arrange pineapple rings atop caramel in cake pan. Fill in spaces between rings with pineapple chunks. Carefully pour batter over pineapple and smooth, using a rubber spatula.
  • Bake until a toothpick inserted in the center comes out clean, about 50 minutes. Transfer pan to a wire rack and let cool for 30 minutes. Run a sharp knife around the sides of the pan to loosen the cake; invert onto a large serving plate.

Tips & Techniques

fateme hasani

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fateme hasani
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2 years ago

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