Description
Enjoy Delicious Trinidad Pineapple Upside-Down Cake—moist cake topped with caramelized pineapple and cherries. A tropical treat for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour: This forms the base of the cake, providing structure.
- 2 tsp baking powder: This leavening agent helps the cake rise and become fluffy.
- 1/2 tsp cinnamon: Adds a warm flavor that complements the sweetness of the pineapple.
- Pinch of salt: Enhances the overall flavor of the cake.
- 200 g butter (175 g for cake, 25 g for topping): This contributes moisture and richness to the cake, creating a tender crumb.
- 3/4 cup white sugar: Sweetens the cake and helps create a beautiful crust.
- 1/2 cup brown sugar: Adds depth and caramel flavor to the topping.
- 3 eggs: Bind the ingredients together and help with the cake’s structure.
- 1 tsp lemon zest: Brightens the flavor profile of the cake with a hint of citrus.
- 1/2 cup pineapple syrup or juice: Infuses the cake with tropical flavor.
- 2 tsp vanilla essence: Enhances the sweetness and adds depth to the cake flavor.
- 1 tin pineapple slices: The star ingredient that adds sweetness and a beautiful presentation.
- Maraschino cherries, halved: These add a pop of color and sweetness as a decorative topping.
Instructions
- Soften 200 g butter and leave it out for about 2 hours until it reaches room temperature.
- Preheat your oven to 325°F (165°C).
- In a mixing bowl, beat 175 g of softened butter with 3/4 cup white sugar until fluffy, which should take about 10 minutes.
- Add the 3 eggs one at a time, mixing well after each addition. Then, mix in 2 tsp vanilla essence and 1 tsp lemon zest.
- In another bowl, whisk together 2 cups all-purpose flour, 2 tsp baking powder, 1/2 tsp cinnamon, and a pinch of salt.
- Gradually add the dry ingredients to the wet mixture, alternating with 1/2 cup pineapple syrup or juice, until you achieve a smooth batter.
- Generously grease a cake pan with remaining 25 g of butter.
- Melt the remaining butter and pour it into the prepared pan, then swirl it around to coat the bottom evenly.
- Sprinkle 1/2 cup brown sugar over the melted butter.
- Arrange the pineapple slices in a decorative pattern in the pan and place the halved maraschino cherries in the center of each pineapple slice.
- Pour the batter over the pineapple and cherries in the pan, then gently tap the pan to release any air bubbles.
- Bake the cake for about 45 minutes, or until it turns golden brown and a skewer inserted into the center comes out clean.
- Allow the cake to cool for 5-10 minutes, then carefully flip it onto a plate to release.