Pineapple Upside-Down Cake – a delicious recipe with eggs, butter, pineapple syrup, caster sugar, flour, pineapple. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
For the caramel: Place the sugar and water in heavy bottomed pan over medium heat .
2
Shake the pan until the sugar is melted and the mixture is golden brown.
3
Grease a 23 cm square pan with butter and line with parchment paper. Grease the parchment paper with butter.
4
Whisk the egg yolks together with the butter and sugar until creamy. Sift the flour and stir into the egg mixture. Add the pineapple syrup and mix well.
5
Whisk the egg whites and carefully fold into the mixture.
6
Place the caramel in the pan, top with the slices of pineapple and pour the batter over top.
7
Bake in a preheated oven at 350u00b0F for about 30 minutes. Allow to cool. Turn out onto a serving plate so pineapple slices are face up.
973
kcal
Calories
17
g
Fat
185
g
Carbs
23
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 4 large eggs separated, 2 1/8 tablespoons butter softened, 6 3/4 tablespoons pineapple syrup, 1 1/4 cups caster sugar, and more.
Yes, Pineapple Upside-Down Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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