This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Caribbean upside-down cake
The dominant flavours in this cake are pineapple and almonds. The pineapple is caramelized first separately, with brown sugar and lime, before being laid in the bottom of the tin. The cake batter is then poured over.
The cooked cake is turned out to reveal the lovely golden pineapple layer on top a moist almond cake.
The cooked cake is turned out to reveal the lovely golden pineapple layer on top a moist almond cake.
81 K 4.5/5 (11 reviews)
1 hour 7 min.
Easy
3 cakes
10 IngredientsLast modified on: December 30th 2019
For 3 cakes, you will need:
- 1
3 Pineapples - 2
60 g butter - 3
150 g brown sugar - 4
2 lime - 5
18 eggs - 6 300 g brown sugar
- 7
600 g flour - 8
3 teaspoons baking powder - 9
300 g ground almonds - 10 540 g butter
- Total weight: 9,030 grams
Change measures:
Times for this recipe
Preparation: 30 min.
Cooking: 40 min.
All in all: 1 hour 7 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 3 min.
Prepare the tin or mould
Use a springform tin if you have one, about 9 inches (23 cm) in diameter.Line the bottom with a circle of cooking parchment.
Stage 2 - 5 min.
Caramelize the pineapple
Peel 3 Pineapples, cut into fairly thick slices and remove the hard central core.Stage 3
Cut the pineapple slices in half.
Using a non-stick frying pan, melt 60 g butter on high heat, then add 150 g brown sugar.
Lay the pineapple pieces on top and caramelize...
Using a non-stick frying pan, melt 60 g butter on high heat, then add 150 g brown sugar.
Lay the pineapple pieces on top and caramelize...
Stage 4 - 10 min.
...on both sides.
Stage 5 - 1 min.
When nearly done, add the juice of 2 lime and leave to reduce for a minute or two.
Stage 6 - 4 min.
Arrange the pinapple slices flat in the bottom of the tin or mould so that they do not overlap.
Preheat the oven to 390°F (200°C).
Preheat the oven to 390°F (200°C).
Stage 7 - 5 min.
Prepare the cake batter
Put 18 eggs and 300 g brown sugar into a food-mixer bowl. Beat until the mixture is pale.Stage 8 - 2 min.
Stage 9 - 2 min.
Fold the dry ingredients gently into the egg white using a soft spatula.
Stage 10 - 2 min.
Finish by adding the melted 540 g butter once it has cooled. Fold this in gently.
Stage 11 - 1 min.
Pour the mixture into the tin or mould on top of the pineapple.
Stage 12 - 30 min.
Stage 13 - 2 min.
Turn the cake out onto its serving plate as soon as it comes out of the oven. Remove the paper from the top and leave to cool before serving.
Remarks
If this is to be an "adult" cake (that no children will be eating - whatever else were you thinking?!), you can also add 2 tablespoonsful of rum with the lime in stage 5.
If you would like a syrup to serve with the cake, after taking the pineapple out of the pan, deglaze it with 2 glasses of pineapple juice + the juice of a lime. Leave this to thicken on low heat. Serve in a sauce boat, preferably hot or warm.
If you would like a syrup to serve with the cake, after taking the pineapple out of the pan, deglaze it with 2 glasses of pineapple juice + the juice of a lime. Leave this to thicken on low heat. Serve in a sauce boat, preferably hot or warm.
Keeping: Several days in the fridge.
Source: From a recipe of.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 230 RDI=90 % | 1,690 RDI=160 % | 770 RDI=120 % | 14,590 RDI=730 % | 61,100 RDI: 730 % |
| Per 100 g | 2 RDI=1 % | 20 RDI=2 % | 8 RDI=1 % | 160 RDI=8 % | 680 RDI: 8 % |
| Per cake | 80 RDI=30 % | 560 RDI=50 % | 260 RDI=40 % | 4,860 RDI=240 % | 20,370 RDI: 240 % |
How much will it cost?
- For 3 cakes : 20.85 €
- Per cake : 6.95 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Flour
Like these other recipes: Liège waffles, Jam doughnuts, Chestnut cake, How to seal a terrine or casserole dish, Financier batter, ... See them all 204
Ground almonds
Like these other recipes: Arlesian Biscuits, Almonds pyramids, Amiens macaroons, Apple Strudel, Caramelized apple rice pudding, ... See them all 46
Brown sugar
Like these other recipes: Quince and apple compote, Soft apple cookies, Smart plum tart, Flaky brownie brioche, Tarte à l'coloche, ... See them all 44
Butter
Like these other recipes: Cornouaillaise salad, Koulibiak in pie dish, Oatmeal and chocolate shortbread, Green beans with tomatoes, Yeast-based flaky dough (for croissants), ... See them all 476
Other recipes you may also like
Financiers
This delicious little cake gets its name from its shape, in the form of a gold ingot. April 14th 2020343 K 24.6 20 min.
How to prepare tomatoes
Yes, I know you will say to me: why peel tomatoes? The answer is very simple: it's much better, gives a better texture, softer in the mouth. The skin is tough, adds nothing to the taste (and you will have noticed that commercial tomatoes have practically no taste), and finally it's there (on/under the skin) that the awful chemical products that the fruit receive during growth, are concentrated (treatments, pesticides, etc...). June 6th 2012344 K 24 40 min.
Stock-pot fish
A julienne of vegetables (small sticks) mixed with choice morsels of fish, slowly cooked in vegetable stock. December 31th 2013324 K4.3 2 hours 40 min.
New tiramisu
This new version of tiramisu is easier, and in my opinion much better. You will certainly appreciate, like me, the light creamy taste, this time presented in brandy goblets. January 19th 2015409 K3.3 55 min.
Pancake batter
Here is a pancake batter that is a little more sophisticated than the traditional version. The pancakes will be tastier with a softer texture. February 2nd 2020364 K3.8 15 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-09-21)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.