Pineapple and Cardamom Upside Down Cake
Dive into the tropical indulgence of Pineapple and Cardamom Upside Down Cake, a show-stopping dessert that fuses classic flavors with an aromatic twist. This moist and tender cake is layered with caramelized pineapple rings and vibrant glacé cherries, creating a stunning visual and a symphony of sweetness in every bite. The warmth of ground cardamom infuses the buttery batter, adding a subtle, spicy complexity that elevates this retro favorite to gourmet status. Whether served warm with whipped cream or enjoyed at room temperature with a dollop of vanilla ice cream, this easy-to-make recipe is perfect for entertaining or simply treating yourself to a taste of paradise. Ready in just under an hour, this cake is as beautiful as it is delicious, making it an irresistible choice for dessert lovers.
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Recipe Information
Ingredients
- 120 g Unsalted butter
- 150 g Brown sugar
- 6 pieces Fresh pineapple rings (or canned, drained)
- 6 pieces Glacé cherries
- 210 g All-purpose flour
- 2 tsp Baking powder
- 1 tsp Ground cardamom
- 0.25 tsp Salt
- 200 g Caster sugar
- 3 large Eggs
- 1 tsp Vanilla extract
- 120 ml Milk
Instructions
Preheat your oven to 180°C (350°F) and grease a 23cm (9-inch) round cake pan. Line the base with parchment paper for easier removal.
In a small saucepan, melt 50g of the butter with the brown sugar over medium heat. Stir until the sugar dissolves and forms a smooth caramel sauce.
Pour the caramel sauce into the prepared cake pan, tilting to spread it evenly across the base.
Arrange the pineapple rings on top of the caramel in a single layer. Place a glacé cherry in the center of each pineapple ring. Set aside.
In a medium bowl, sift together the flour, baking powder, ground cardamom, and salt. Set aside.
In a large mixing bowl, cream the remaining 70g of butter and the caster sugar together until light and fluffy using a hand or stand mixer.
Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract.
Gradually fold in the dry ingredients in three additions, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined, taking care not to overmix.
Pour the batter evenly over the pineapple layer in the cake pan, smoothing the top with a spatula.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes. Run a knife around the edges of the pan to loosen the sides.
Carefully invert the cake onto a serving plate. Remove the pan and parchment paper to reveal the caramelized pineapple topping.
Serve warm or at room temperature. Ideal with a dollop of whipped cream or a scoop of vanilla ice cream.
Nutrition Facts
Calories |
3783 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.6 g | 157% | |
| Saturated Fat | 66.5 g | 332% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 835 mg | 278% | |
| Sodium | 1825 mg | 79% | |
| Total Carbohydrate | 646.8 g | 235% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 461.5 g | ||
| Protein | 48.9 g | 98% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 513 mg | 39% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 1562 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
