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The dessert, Chic bistro

Pineapple upside down cake

Pineapple upside down cake is a dessert for 6 people made with caramelized pineapple rings and a soft vanilla batter. It takes 30 minutes of active work, can be made in the morning for the evening, and stays easy even for a first attempt. Count on €1.70 per person, the key is draining the pineapple so the caramel sets properly.

I'm bringing out the pineapple upside down cake from our childhood, all shiny with caramel, and we'll flip it right in front of everyone.

Pineapple upside down cake
For
6 people
Work
30 min
Total time
1 h 50
Prep
Prepared the same day
Difficulty
Easy
Cost per person
€1.70
Calories per person
430 kcalcalculated by Kiloach, your weight coach

This is the kind of dessert that gets a smile before the first bite, with its pattern of golden rings and cherries sitting on glossy caramel. The crumb stays soft under the soft fruit, and the contrast between the slightly scorched caramel sugar and the tangy pineapple is what gives it character. It's a simple, unpretentious dessert that feels both familiar and a little special.

Bring it out for a casual dinner with friends, a Sunday family lunch, or to end a kids meal without extra fuss. It works just as well after a winter menu as it does to round off a summer lunch, and it goes with a strong coffee or a scoop of vanilla ice cream. It's the dessert you keep making and never get tired of.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before Nothing to do
  2. The same day 5 steps, 40 min
  3. Before the guests arrive 1 step
  4. When it's time to serve 1 step

Make the caramel, arrange the fruit, and bake the cake in the morning, then let it cool before flipping it onto the serving plate. Just before guests arrive, warm it 10 minutes in a low oven so the caramel turns glossy again. When serving, spoon over the caramel left in the bottom of the pan and bring the cake to the table warm.

The ingredients

6 people

Pantry

  • Pineapple rings in syrupoften in the pantry 565 g
  • Candied cherries 8
  • Brown sugaroften in the pantry 100 g
  • Sugaroften in the pantry 120 g
  • Flouroften in the pantry 180 g
  • Baking powderoften in the pantry 2 tsp
  • Vanilla extractoften in the pantry 1 tsp

Dairy

  • Butter 190 g
  • Eggs 3
  • Milk 10 cl

Allergens Gluten, Lactose, Eggs

The recipe, moment by moment

The same dayDuring the day, whenever you get a moment.

  1. Melt 40 g of butter with the brown sugar in the 24 cm round cake pan over low heat until you get a liquid caramel, then let it cool.

    Use a metal pan that can go on the stove, otherwise pour the hot caramel into a buttered pan.

  2. Arrange the well drained pineapple rings over the caramel with a candied cherry in the center of each one.

    Cut a few rings in half to fill the gaps along the edges, the pattern will be more even.

  3. Whisk 100 g of melted butter with the eggs, sugar, vanilla, and milk, then add the flour mixed with the baking powder without overworking it.

    Swap 5 cl of milk for pineapple syrup, the crumb will be more flavorful.

  4. Pour the batter slowly over the fruit and bake at 180°C. 40 min

    Set the pan on a baking sheet, the caramel can overflow and smoke at the bottom of the oven.

  5. Let it rest 10 minutes in the pan, then run a knife around the edge and flip onto the serving plate.

    Flip while still warm, cooled caramel sticks and tears the fruit.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Warm the cake for 10 minutes in a low oven before bringing it to the table.

    Cover it with a kitchen towel, the caramel stays soft and glossy.

When it's time to serveThe final touches, right in front of your guests.

  1. Bring the cake to the table and spoon over a trail of caramel left in the bottom of the pan.

    Serve it warm with a scoop of vanilla ice cream, the cold against the warm caramel is irresistible.

Our tips to get it right

  • Choose a metal round cake pan that can go directly on the stove for the caramel, the result is cleaner than with a silicone mold.
  • Pour the batter slowly over the fruit so you don't shift the rings, the pattern stays even once baked.
  • Let the caramel cool slightly before placing the fruit, if it's too hot it keeps cooking and can turn bitter.

The variations

  • Swap canned pineapple for fresh, ripe pineapple slices, the flavor is brighter but drain them well after poaching for a few minutes.
  • For a dairy free version, use plant based margarine and plant based milk, the cake stays just as soft.
  • For kids, swap the candied cherries for thawed frozen raspberries, the color stays bright and the flavor is milder.

What to serve it with

  • A scoop of vanilla ice cream
  • A strong coffee after the meal
  • A spoonful of crème fraîche

Storage

It keeps 2 to 3 days in the refrigerator, covered or in a closed container. Warm it for a few minutes in a low oven before serving so the caramel softens again. It doesn't freeze well, the caramel hardens and the pineapple releases water once thawed.

Questions about this recipe

Can I use fresh pineapple instead of canned rings?

Yes, as long as you drain the slices well after poaching them briefly in a light syrup. Fresh pineapple adds more flavor but releases more water, so careful draining matters.

How do I avoid breaking the cake when flipping it?

Flip the cake while it's still warm, never cold, since cooled caramel sticks to the pan and tears the fruit away. Run a knife around the edge first before turning the pan over.

Is this cake good for kids?

Yes, it's a classic dessert that kids generally love, especially with a candied cherry in the center of each ring. You can swap the cherries for raspberries for a milder version.

Do I need a special pan for this cake?

A 24 cm metal round cake pan that can go on the stove is ideal, since it lets you cook the caramel directly in it. If you don't have one, make the caramel in a saucepan then pour it hot into a buttered pan.

Can a pineapple upside down cake be made ahead?

Yes, during the day. The recipe needs 30 min of work in total, split up like this, the same day, 5 steps, before the guests arrive, 1 step, when it's time to serve, 1 step.

How long does it take to make a pineapple upside down cake?

Allow 1 h 50 in total, including resting and cooking time, of which 30 min is actual work. The recipe is rated "easy".

How many calories are in a pineapple upside down cake?

About 430 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a pineapple upside down cake cost?

About €1.70 per person, that's €10.20 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs. Remember to ask your guests about their allergies before putting your menu together.

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