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.

Nutriscore Rating: 52/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 8

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

Directions

Step 1

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.

Step 2

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.

Step 3

Pour the caramel sauce into the prepared cake pan, tilting to spread it evenly across the base.

Step 4

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.

Step 5

In a medium bowl, sift together the flour, baking powder, ground cardamom, and salt. Set aside.

Step 6

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.

Step 7

Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract.

Step 8

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.

Step 9

Pour the batter evenly over the pineapple layer in the cake pan, smoothing the top with a spatula.

Step 10

Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Step 11

Allow the cake to cool in the pan for 10 minutes. Run a knife around the edges of the pan to loosen the sides.

Step 12

Carefully invert the cake onto a serving plate. Remove the pan and parchment paper to reveal the caramelized pineapple topping.

Step 13

Serve warm or at room temperature. Ideal with a dollop of whipped cream or a scoop of vanilla ice cream.

Nutrition Facts

Serving size	(1630.7g)

Amount per serving	% Daily Value*
Calories	3783.4

Total Fat 122.6g	0%
Saturated Fat 66.5g	0%
Polyunsaturated Fat 0.1g
Cholesterol 834.9mg	0%
Sodium 1825.1mg	0%
Total Carbohydrate 646.8g	0%
Dietary Fiber 15.0g	0%
Total Sugars 461.5g
Protein 48.9g	0%

Vitamin D 177.5IU	0%
Calcium 512.7mg	0%
Iron 15.8mg	0%
Potassium 1561.6mg	0%

*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.

Source of Calories

Fat: 28.4%

Protein: 5.0%

Carbs: 66.6%