Learn how to make a delicious inverted pineapple cake that is not only tasty but also beautiful! Check out the recipe.
Inverted Pineapple Cake
Servings
6
servingsPrep time
30
minutesCooking time
40
minutesYour inverted pineapple cake will be perfect if you use quality ingredients and follow the recipe step-by-step.
Ingredients
- Caramel
2 cups (tea) of sugar (370g)
1/2 cup (tea) water (110 ml)
Almost 1 sliced pineapple (Pearl or Hawaii)
- Cake
4 eggs (200g)
1/2 cup unsalted butter (100g)
2 cups (tea) of sugar (370g)
1 cup (tea) of milk or water (210ml)
2 cups (tea) wheat flour (270g)
1 and 1/2 tablespoon baking powder (22g)
Directions
- Caramel
- In a pan on the fire, add 2 cups (tea) of sugar (370g);
- Let the sugar melt;
- Add 1/2 cup (tea) of water (110ml) little by little while mixing;
- Transfer the syrup to a roast;
- Cake
- In a bowl, add 4 eggs (200g);
- Beat for 1 minute;
- Add 1/2 cup (tea) of unsalted butter (100g);
- Beat for 2 minutes;
- Add 2 cups (tea) of sugar (370g);
- Beat for 2 minutes;
- Add 1 cup (tea) of milk or water (210ml);
- Add 2 cups (tea) of wheat flour (270g);
- Add 1 and 1/2 tablespoon (soup) of baking powder (22g);
- Mix;
- Spread the syrup on the roast;
- Add pineapple slices;
- Add the dough;
- Take to preheated oven at 180 degrees for approximately 40 minutes;
- Develop when it’s lukewarm;
- Your inverted pineapple cake is ready!
