🍍 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.
📝 Ingredients (serves 8–10)
For the pineapple topping:
6 canned pineapple rings (for decoration)
Maraschino cherries (optional)
100 g white sugar
30 ml water
For the cake:
180 ml extra virgin olive oil (mild flavor)
100 g white sugar
100 ml pineapple syrup (from the can)
4 eggs (approx. 200 g)
240 g all-purpose flour
2 g salt (½ tsp)
15 g baking powder (1 tbsp)
3 g ground cinnamon (1 tsp)
6 canned pineapple rings, finely chopped and drained (approx. 200 g)
🍳 Instructions
1. Make the caramel
In a saucepan over medium heat, combine the sugar and water.
Let it boil without stirring until it turns amber golden (approx. 8–10 minutes).
Immediately pour into a parchment-lined 22 cm cake pan, swirling to coat the bottom.
Arrange 6 pineapple slices over the caramel. Place a cherry in each center if desired.
2. Prepare the wet ingredients
In a bowl, whisk together olive oil, sugar, pineapple syrup, and eggs until smooth.
3. Combine the dry ingredients
In another bowl, sift together flour, salt, baking powder, and cinnamon.
4. Make the batter
Gradually add the dry ingredients into the wet mixture.
Fold in the chopped pineapple gently, don’t overmix.
5. Bake
Preheat the oven to 150°C (302°F).
Pour the batter evenly over the pineapple and caramel base.
Bake for 35–40 minutes, or until a toothpick comes out clean.
6. Unmold and cool
Let the cake rest for 10 minutes in the pan.
Invert carefully onto a plate to reveal the glazed top.
Cool completely on a wire rack before slicing.
🌿 Kuisit Tip
Use the thick pineapple syrup from the can instead of milk, it adds moisture and aroma naturally. And for a foolproof caramel, never stir once it boils, just swirl the pan gently until golden.