Orlando Pineapple Cake

Orlando Pineapple Cake

Hi everyone!

Here I am again to share more family recipes with you! The Upside Down Pineapple Cake is kinda special!



This was my late grandpa Orlando's favourite cake when I was growing up, so my mom used to make it at every opportunity to treat him. And we were all very happy about it! 



3 eggs

100g butter

200 ml milk or pineapple juice 

1 1/4 cups sugar

2 1/8 cups all purpose flour 

1 tbsp baking powder

1 sliced pineapple

Sugar and Prunes 



Okay! She explained to me that the cake turns out much better if you use milk instead of pineapple juice, and she uses pineapple juice only in specific circumstances - like running out of milk and being lazy to go grocery shopping haha. But there you go, you have two options and you can test which one you prefer. It's really up to!

Prepare the pineapple first: make 0,5 cm slices and remove the center with a knife. The round center will soon be home to the prunes. :) Set aside!

In a large bowl, mix together the eggs, the milk and the butter (melt the butter for a more even and much easier mixing experience). Add the flour and the sugar. Mix together. And lastly, add the baking powder. Mix well and set aside.

In a 9-inch round baking pan, add a couple tablespoons of sugar and melt it at a low temperature on the stove. Spread the melted sugar evenly over the surface of the whole pan, including the walls. Place the pineapple slices on top of the melted sugar (you might have to cut some slices in half for the walls of the pan or any other small gaps you might find). Add the prunes inside the cut out wholes of the pineapple slices. 

Slowly pour batter over the "pineapple pan". Bear with me! Soon you will have this awesome fluffiness!



Put it in the oven at 220°C - 245°C (425°F - 475°F) and bake it for 25/30 minutes (you can't open the oven before that). Insert a toothpick or a pointy knife in the center to check, and if it comes out clean... Pronto! It's ready!

Wait until it cools down a little and run a paring knife between the cake and the edge of the pan to loosen the cake. Cover the pan with a beautiful plate places upside down and flip it.  

PS: If you leave the cake in the baking pan for too long, the sugar will solidify again, making it hard to transfer the cake to a plate. If that happens, don't panic! Take the baking pan to the stove at a low temperature to melt the sugar again, wait a little bit until it's just warm, not too hot, not too cold, and then transfer. :) 



Can't live without it!





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