Pineapple upside-down cake


Recipe preparation
  • Preheat the oven to 200°C
  • Melt the butter in a pan over low heat or in the microwave on low power
  • In a salad bowl, mix the vanilla-flavoured sugar, 200 g of brown sugar, flour, Tipiak Potato Flour and the baking powder. Incorporate the melted butter and the milk
  • Beat the eggs and add them to the preparation
  • Pour the rest of the brown sugar with a tablespoon of water in a pie pan and brown it in the oven until you get a caramel
  • Put the pineapple slices in this pie pan and save in the freezer for 15 minutes
  • Let it cool for 15 min, then put in the freezer for 15 min 
  • Pour the cake mix into the pie pan and cook for 35 minutes
  • Once cooked, remove the cake from the pie pan


  • You can replace the pineapple with peaches or pears
  • For a crunchy touch, add 70 g of pecan nuts to your cake dough


  • 75 g of butter
  • 1 sachet of vanilla-flavoured sugar
  • 300 g of brown sugar
  • 75 g of wheat flour
  • 75 g of Tipiak Potato Flour
  • 1 sachet of baking powder
  • 2 cl of milk
  • 4 eggs
  • 6 to 7 pineapple slices (fresh or canned)

Used in the recipe

Products used

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