Hello Everyone!

Old habits die hard… and my old, good habit is the Sunday’s recipe! The recipe I’ll show you today is a cake really easy to bake and absolutely amazing and … full of sugar!! If you are in not sugar/poor of calories diet… I’m sorry, but this post is not good for you!

Everybody loves the Overturned Pineapple Cake: it is beautiful to see and awesome to eat. It fits each moment of the day and all situations: it is perfect for the breakfast, it works very well like dessert and it is perfect for the afternoon snack with some tea! Last time I baked my Overturned Pineapple Cake, I brought it with me for a dinner at some friends’ house. Actually I prepared two cakes, one for my friends and one for me and my husband! This is the reason why in the picture you’ll see two cakes. But of course, the ingredients showed are for only one cake!

There are a lot of different recipes for the Overturned Pineapple Cake, I suggest the easy one!

Let’s see what I’ve done!

Ingredients for one cake of 25 cm

Time to prepare 30 minutes – Time to cook 40 minutes

• 3 eggs;
• 100 gr sugar (for the bottom of the cake);
• 150 gr of butter;
• 150 gr of flour;
• 15 gr baking powder;
• 1 teaspoon of vanilla extract;
• 300 gr of pineapple sliced (fresh or in a can);
• few cherries for decorate;
• 50 gr pineapple juice (I used the one in the can);
• 100 gr of sugar for making the caramel.

Useful Tools

• Terrine;
• Little pot and fry pan,
• Spatulas and spoons;
• Electric whisk (o manuale);
• Baking paper;
• Baking pan.

Procedure

In a fry pan I melted 100 gr of sugar with the pineapple juice and I boiled all. I blended it until it become brown gold and I obtained the caramel. In the meantime I covered the baking pan with the baking paper and I poured the caramello sauce on the base, after I put on on it  the slices of pineapple. For decorating the cake I removed the cherrie’s kernels and I put the cherries in the holes of the pineapple slices.

I turned on the oven to 175 Celsius degrees (almost 350 Fahrenheit degrees), in this way it was ready and perfectly hot when I needed it!

I prepared the base of the cake: in a terrina I mixed with the whisk the eggs and the sugar. When the mixture seemed clear and fluffy I added the vanilla extract, the baking powder and little by little the flour and I mix everything perfectly.

In a little pot I melted the butter and, when it was a little cool I added it in the main terrina. I blended again the mixture and I poured it in the baking pan over the pineapple slices.

I put the baking pan in the hot oven and I cooked it for 40 minutes, 175 celsius degrees (350 Fahrenheit degrees). I checked the cake with a toothpick and when it was ready I removed the baking pan from the oven. It is important to let cool down the cake. When the cake was cool  I overturned it in a dish and voilá the overturned pineapple cake was done!

This is my cake

You should eat this cake a little warm (not hot), and you can add on the side of the cake a ball of ice cream. You can conserve the cake for 2/3 days out the fridge and for 3/4 days in the fridge.

This is my favorite recipe for the Overturned Pineapple Cake. In the years I tried other recipes, and even if the results were good, I think that this one is the best easy one. I baked this cake often and I bring it to me when I’m invited at friends house because it is quite fast to prepare and I cannot ruin it during the trip. Indeed most of the time, I overturned the cake directly at my friends house: better result without stress!

Let me know if you like this cake and if you have a different recipe for it!

You have to wait next Sunday for a new recipe, but take a look of the other blog sections and remember that in the next day I’ll post a new article… I have a bunch of things to say!

Stay Tuned!

Tricks in this post: 
1. not calories free cake, but it is awesome!
2. overturned pineapple cake... the ideal cake for every moment;
3. my favorite recipe of Overturned pineapple Cake.