Pineapple upside-down cake, quick and easy recipe

Pineapple upside-down cake, quick and easy recipe

Who doesn’t have a can of pineapple lying around in their cupboards? It’s time to take it out to make a delicious and very classic pineapple upside-down cake. There is nothing simpler to do and it is always a treat.

I chose to use a yogurt cake batter. This is the simplest recipe ever, and it is absolutely perfect. A little caramel is added, which gives a nice color and pleasant flavors to the pineapples.
This recipe is to be made and redone, and not only during this period of confinement.

I specify at the end of the recipe some adjustments that you can make if you are missing certain ingredients.

Pineapple Upside-Down Cake:

70 g of sugar
1 can of pineapple
1 pot of yogurt (125 g)
2 jars of flour
1 jar of ground almonds
3/4 jar of sugar
1 packet of baking powder
2 eggs
1/2 jar of oil (sunflower)
2 tbsp of Malibu

Spread the sugar in a saucepan and let it caramelize over medium heat. You can stir the pan to distribute it better, but above all do not stir with a spoon.

Pour the caramel into a 22 cm silicone mould.

Place the pineapple slices in syrup at the bottom of the pan. Cut the others in 2 and distribute them around.

Preheat the oven to 180°C.

Pour the yogurt into a bowl.
Clean the pot and dry it.

In a salad bowl, pour the jars of flour, that of almond powder, sugar and yeast. To mix together.

On the yogurt, add the eggs, oil and alcohol. Mix, then pour this mixture over the dry ingredients. Mix without insisting.

Pour the mixture over the pineapples.

Cook for 30/35 minutes.
Let cool slightly before inverting the cake onto a plate.

Pineapple upside-down cake recipe

To finish: you can replace the jar of ground almonds with 1 jar of flour.
In the absence of Malibu, you can use an amber rum, or put nothing.

If you don’t have a silicone mould, cut a sheet of baking paper to the size of the bottom of the mould, so there is no risk of unmolding.

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