Pineapple upside-down cake

Pineapple upside-down cake

Total: 1 hr | Active: 30 Min.
Nutritional value / 12 pieces: 384 kcal
, Fat: 21 g
, Carbohydrate: 40 g
, Protein: 7 g


1 cake


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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3 ½ dl water
100 g sugar
½ pineapple, sliced (approx. 550 g)

Cake batter

200 g butter, soft
200 g sugar
¼ tsp salt
4 eggs
2 tsp ginger, finely grated
½ tsp bourbon vanilla powder
150 g plain greek yoghurt
200 g white flour
100 g shelled ground almonds
1 tsp baking powder
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One springform pan (24 cm in diameter), base lined with baking paper, sides greased

How it's done

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Bring the water and sugar to the boil in a wide pan. Add the pineapple and simmer over a low heat for approx. 15 mins. Remove the pineapple, reduce the liquid to approx. 100 ml, set aside.

Cake batter

Place the butter in a bowl. Add the sugar and salt, mix using the whisk on a hand mixer. Add the eggs one at a time and continue to whisk until the mixture becomes lighter in colour. Mix in the ginger, vanilla and yoghurt. Combine the flour, almonds and baking powder, mix in.


Place the pineapple slices in the prepared tin, spread the cake batter over the top.

To bake

Approx. 1 hr. in the lower half of an oven preheated to 180°C. Remove and allow to cool slightly. Firmly prick the cake all over with a wooden skewer, pour the reserved liquid over the top. Loosen the cake from the tin frame, turn out onto a rack, remove the tin base and baking paper, leave to cool.

Good to know
Serve with: Whipped cream

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