Pineapple Upside Down Cake

Name: Torta rovesciata all'ananas
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 8 porzioni
Cuisine: Italiana
Ingredients: 80 g di burro; 120 g di zucchero di canna; 8 fette di ananas (fresco o in scatola sgocciolato); 200 g di farina 00; 150 g di zucchero; 3 uova; 100 ml di olio di semi; 100 ml di succo di ananas; 1 bustina di lievito; un pizzico di sale; Ciliegie marinate (per decorare il centro)

Torta rovesciata all'ananas

Soft pineapple cake with a caramelized base and cherries in the center of the slices, to be served upside down.

60 min

8 servings

Easy

The pineapple upside down cake is a spectacular baked dessert, suitable for breakfast, afternoon snack And for dessert, when you want a simple yet elegant dessert. Its distinctive feature is the topping that is revealed only after flipping: the pineapple slices remain shiny and coated in caramel, while the underlying batter offers a soft and slightly moist texture thanks to the fruit juice. The butter and raw cane sugar They create a base of intense flavor, balanced by the fresh, tart notes of pineapple; cherries add a decorative accent in the center of each slice. Baking establishes the cake's structure and concentrates the caramel's aromas. This recipe is considered a traditional culinary preparation.

Instructions

Voice reading

3 steps · natural Italian voice

Prepare the caramel and pineapple

Melt the butter with the raw cane sugar in one skillet oven-safe, over medium heat, until you get a golden, smooth caramel. Remove from the heat, arrange the pineapple slices on the surface and place a marinated cherry in the center of each slice.

Prepare the dough

Beat the eggs with the sugar until you get a frothy consistency. a mixture Smooth. Combine the seed oil and pineapple juice, then fold in the sifted flour, baking powder, and salt. Pour the batter over the slices, distributing it evenly.

Cook and flip

Bake at 175°C (347°F) for 35-40 minutes, until the top is cooked and golden. Let cool for 10 minutes, then carefully invert onto a serving plate: the caramelized pineapple should be on top. Serve warm or at room temperature.

Chef's Tips

Let the cake cool for 10 minutes before inverting it, so that the caramel can set without losing the pineapple coating.

Ingredients

For the caramel: (2.82 oz) 80 g butter, (4.23 oz) 120 g raw cane sugar
8 slices of pineapple (fresh or canned, drained)
For the cake: (7.05 oz) 200 g of 00 flour, (5.29 oz) 150 g sugar, 3 eggs, (3.38 fl oz) 100 ml vegetable oil, (3.38 fl oz) 100 ml pineapple juice, 1 packet of yeast, a pinch of salt
Marinated cherries (to decorate the center)

Can't find it in the US?

raw cane sugarMost US supermarkets
Turbinado or demerara sugar
Italian zucchero di canna is raw cane sugar, not soft brown sugar.
00 flourMost US supermarkets
All-purpose flour, same weight
Or: Bread flour for pizza and bread

Allergens detected

🌾Gluten🥚Egg🧀Milk and dairy products

⚠️ Automatic ingredient-based detection. Always check product labels.