This pineapple upside down cake is a traditional mexican cake. I am not really sure if it is also a tradition somewhere else, but in the north of Mexico this is a really typical cake and dessert.
They sometimes sell it in bakeries or in specialized cake shops. It is a comforting cake that feels homemade everytime, because of the flavor it has.
In Mexico, in bakeries, they sell many types of sweet breads. In fact, I think somewhere I heard that Mexico is the country with the most variety of sweet breads in the world and I think it might be true. We have a lot of different sweet breads, each with its own name and particularities.
Pineapple upside down cake is sort of a version of that, with the difference that instead of being a piece of bread as such, it’s a cake that you eat sharing with more people.
It is called upside down because it is baked with the pineapple and caramel underneath, and when it is ready it is turned out and over to present it with the pineapple on top, and the caramel goes down and soaks the whole cake.
It’s a very moist cake and very soft because the pineapple gives it a lot of liquid. The cake is fluffy and full of flavor. The pineapple is left with a very distinctive flavor after baking.
I’m sure most people will love this cake, including those who don’t normally like canned pineapple in syrup (which is what is used to make this dessert).
If you like this recipe, you have to go check out our French apple cake, a very easy pie to make, with apple chunks in the mix, that is spectacular.
- 1/4 C (2.11 oz) (60 gr) unsalted butter, melted
- 1/2 C (3.52 oz) (100 gr) brown sugar
- 10 slices pineapple in syrup canned
- maraschino cherries (optional)
- 3 eggs
- 3/4 C (5.30 oz) (150 gr) granulated white sugar
- 1/3 C + 1 tbsp (3.40 fl oz) (100 ml) syrup of the pineapple (the same left behind from the pineapple)
- 1/2 C (4 fl oz) (120 ml) vegetable oil (soft flavored: sunflower, corn or canola)
- 1/2 C (4.20 oz) (120 gr) natural yogurt, unsweetened
- 2 C (9.20 oz) (260 gr) all purpouse flour
- 2 1/2 tsp (0.45 oz) (12.50 gr) baking powder
- 1/4 tsp (0.04 oz) (1.20 gr) salt
In a medium bowl, combine the melted butter and brown sugar with a fork until well blended.
Spred some extra butter on the bottom and sides of a 25 cm round cake pan, then pour the caramel mixture into the bottom of the pan. Then place the pineapple slices (without the syrup) and the cherries. If there are pineapple slices left over, cut them in half and arrange them on the sides of the pan or spaces left on the bottom.
Preheat the oven to 356º F (180° C). In a medium bowl, sift the flour with the baking powder and salt.
In a different large bowl, beat the eggs together with the sugar with an electric mixer or hand balloon for 5 minutes until the mixture lightens and triples in size.
Carefully add the pineapple syrup, oil and yogurt while continuing to beat. Beat for 30 seconds until everything is well blended.
Add the flour mixture in three separate additions. Beat only for a maximum of 30 seconds after each addition, just until the mixture is smooth and the ingredients are integrated so as not to overbeat.
Pour the mixture into the baking pan and bake at 356º F (180° C) for approximately 40-45 minutes until a wooden toothpick comes out clean.
Once ready, remove the cake from the oven and let it cool in the mold for 10 minutes. Afterwards, turn it out of the mold onto a plate and serve while still warm or at room temperature.