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Pineapple Upside-Down Cake
A classic, moist pineapple upside-down cake with a caramelized pineapple topping. The caramel base is made from sugar and water, topped with canned pineapple rings, then baked with a vanilla‑flavored butter cake batter.
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Critical Success Points
- • Caramel must reach a deep amber colour without burning.
- • Caramel must be fully cooled before adding pineapple and batter.
- • Eggs must be fully incorporated before adding the next.
- • Do not over‑mix after adding flour.
- • Oven must be preheated to 170 °C before baking.
- • Cake is done when a knife comes out clean.
- • Invert the cake while still warm to prevent the caramel from hardening onto the pan.
Safety Warnings
- • Caramel is extremely hot; handle with care and use oven mitts.
- • The cake and pan will be hot after baking; allow brief cooling before inverting.
- • Do not leave the caramel unattended as it can burn quickly.
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