Pineapple Upside Down Pie

6 servings

60 minutes

Pineapple upside-down cake is a true gastronomic wonder that combines the richness of tropical flavors with European culinary traditions. Its roots trace back to the mid-20th century when upside-down cakes became popular due to the convenient method of caramelizing fruits. In this dessert, pineapple rings are submerged in a thick caramel syrup with hints of rum and honey, creating an unmatched aroma and delicate texture. The golden crust of soft sponge cake perfectly complements the juiciness of the pineapple, while a light vanilla note makes the flavor even more exquisite. It is served warm to fully reveal the richness of flavor nuances, and its appetizing appearance makes it a centerpiece for any festive table.

Energy value per serving

• Calories: 768.7
• Proteins: 6.6g
• Fats: 34.7g
• Carbohydrates: 105.5g

Ingredients

• Butter: 230 g
• Honey: 1.5 tbsp
• Dark rum: 0.5 tsp
• Light brown sugar: 1 glass
• Vanillin: 0.8 tsp
• Coarse salt: to taste
• Pineapple: 1 pc
• Wheat flour: 1.3 glass
• Baking powder: 2 tsp
• Sugar: 0.8 glass
• Chicken egg: 2 pc
• Milk: 1.5 tbsp

Cooking steps

1. Preheat the oven to 180 degrees. In a mixing bowl, mix 115 grams of room temperature butter, honey, rum, brown sugar, and 1/4 teaspoon of vanillin until smooth.

   Required ingredients:

   • Butter: 230 g
   • Honey: 1.5 tablespoon
   • Dark rum: 0.5 teaspoon
   • Light brown sugar: 1 glass
   • Vanillin: 0.8 teaspoon

2. Spread about a glass of the resulting paste evenly on the bottom of a 20-centimeter silicone mold and lightly sprinkle with salt on top. (The remaining paste can be frozen and warmed to room temperature before use).

   Required ingredients:

   • Coarse salt:  to taste

3. Peel the pineapple, cut it into 4 pieces lengthwise, and remove the core. Slice into 2 cm thick pieces. Arrange in a circle overlapping on the sugar paste. Sift the flour with the baking powder.

   Required ingredients:

   • Pineapple: 1 piece
   • Wheat flour: 1.3 glass
   • Baking powder: 2 teaspoons

4. Mix the remaining butter and 0.5 cup of sugar in a mixer, then increase the speed and beat for three minutes until creamy. Add vanilla. Incorporate the eggs one by one, then pour in the milk. Add the flour in three stages and knead into a uniform dough. Pour into a mold over the pineapple. Bake for fifteen minutes, then turn the mold and leave for another twenty to twenty-five minutes. Check readiness with a toothpick, remove the pie from the oven, and cool on a rack. Carefully detach from the mold and flip onto a plate. Serve warm.

   Required ingredients:

   • Butter: 230 g
   • Sugar: 0.8 glass
   • Vanillin: 0.8 teaspoon
   • Chicken egg: 2 pieces
   • Milk: 1.5 tablespoon
   • Wheat flour: 1.3 glass