Pineapple upside down cake =p~

Mmmmm, that piece of Pineapple upside down cake looks really yummy, right? As I said, this summer, I’m gonna try to do more sweet dishes, but don’t worry, still keep cooking savory dishes because they’re truly my love and my inspiration ❤ At first, I was a little bit confused because there’re too many recipes to do this cake, I ended up with the recipe on And the result turned out extremely amazing and delicious, I gotta reduce half of the sugar and fortunately, it didn’t cause any consequences to the cake’s quality ^^

The heart-shaped cake pan is the only cake pan I have :”)

I think you should reduce the sugar too, because I’m afraid that the big amount of sugar will make your cake lost the natural flavor and smell which are contributed by unsweetened butter, eggs and milk. You can see my piece of cake, the caramelized sauce was lightly brown, the pieces of pineapple were still sour and a little bit crunchy, and the cake batter was truly tender and soft. What a lovely dessert!!!

So here’s the recipe that I’ve already modified:



4 tablespoons (1/4 cup) (55 grams) unsalted butter, cut into small pieces

70 grams light brown sugar (or granulated white sugar)

1 medium pineapple (peeled, quartered, cored, and sliced 1/4 inch thick)

Maraschino cherries or candied cherries (optional)

Cake Batter:

200 grams all purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup (113 grams) unsalted butter, at room temperature

100 grams granulated white sugar

1 teaspoon pure vanilla extract (optional)

2 large eggs, separated

130 – 150 ml milk

1/4 teaspoon cream of tartar (or 1/4 tsp salt)


Preheat oven to 350 degrees F (177 degrees C) and place rack in the center of the oven. Butter (or spray) a 9 inch (23 cm) round cake pan with 3 inch (7.5 cm) sides.

Topping: Place the butter and brown sugar in a small saucepan and stir over medium heat until the butter has melted and the sugar has dissolved. Continue cooking, without stirring, for a few more minutes or until bubbles just start to appear around the outside edges of the mixture (the sugar starts to caramelize). Then remove from heat, and pour into your prepared cake pan. Evenly arrange the fresh pineapple slices on top of the sugar mixture. (Can also garnish with cherries.)

Cake Batter: In a large bowl, sift or whisk together the flour, baking powder, and salt.

In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Scrape down the sides of the bowl and then beat in the vanilla extract. Add the egg yolks, one at a time, beating well after each addition. Scrape down the sides of the bowl. Add the flour mixture (in three additions), alternately with the milk (in two additions), ending with the dry ingredients.

In a clean bowl, whisk the egg whites with the cream of tartar just until the whites hold a firm peak. With a large spatula gently fold the beaten egg whites into the cake batter in two additions. Pour the batter into the cake pan, smoothing the top. Bake in preheated oven for 45 – 55 minutes, or until the top of the cake has browned and starts to pull away from the sides of the pan (a toothpick inserted into the cake (not the pineapple) will come out clean). Remove from oven and place on a wire rack to cool for about 10 minutes. Run a sharp knife around the edge of the pan and then invert the cake onto your serving plate. Serve with softly whipped cream.

Makes one – 9 inch (23 cm) cake. Serves 6 to 8.

Bon appetit 😡


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