🍍 Olive Oil Pineapple Upside-Down Cake

Golden fruit glazed in caramel, with juicy pineapple bits folded into a moist, spiced olive oil cake — every slice is a tropical escape.

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📝 Ingredients (serves 8–10)

For the pineapple topping:

• 1/3 cup (70 g) brown sugar

• 2 tablespoons (30 g) butter

• 6 pineapple rings (for decoration)

• Maraschino cherries (optional)

For the cake:

• 1 cup (217 ml / 180 g) extra virgin olive oil (soft flavor)

• 1 ½ cups (170 g) sugar

• 4 eggs (approx. 200 g)

• 2 cups (240 g) all-purpose flour

• 1 teaspoon (2 g) salt

• 1 tablespoon (15 g) baking powder

• 1 teaspoon (3 g) ground cinnamon

• 6 pineapple rings, finely chopped (well-drained)

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🍳 Instructions

1. Prepare the pineapple base

• Line with Parchment paper a rectangular pan.

• Melt the butter and brown sugar in a saucepan until bubbly and golden.

• Pour into the round cake pan.

• Arrange the 6 whole pineapple rings over the caramel. Place a cherry in the center of each ring if desired.

2. Mix the wet ingredients

• In a large bowl, whisk together the sugar, olive oil, and eggs until smooth and slightly thickened.

3. Combine the dry ingredients

• In a separate bowl, sift together the flour, salt, baking powder, and cinnamon.

4. Make the batter

• Gradually mix the dry ingredients into the wet mixture.

• Gently fold in the chopped pineapple rings. Do not overmix.

5. Bake

• Preheat the oven to 150°C (340°F).

• Pour the batter evenly over the pineapple base in the pan.

• Bake for 35 minutes or until a knife inserted in the center comes out clean.

6. Unmold and cool

• Let rest in the pan for 10 minutes. Then carefully invert onto a serving plate.

• Then transfer to a wire rack to cool completely.

🌿 Kuisit Tip

Drain your chopped pineapple thoroughly before adding it to the batter — too much juice can weigh down the cake. This treat stays moist for days and tastes even better the next morning with coffee or tea.