So, I wanted to make something different yesterday, and this chocolate pineapple upside-down cake idea just popped into my head. I’ve seen pictures, but never actually made one. Let me tell you, it was quite the adventure!
Getting Started
First, I had to gather all the stuff. I grabbed some flour, sugar, eggs, butter – you know, the usual cake ingredients. Then, of course, I needed a pineapple and some cocoa powder to make it chocolatey. I didn’t have any cherries, but I figured it would be fine without them.
The Caramel Part
The tricky part was making the caramel for the bottom. I melted some butter in a pan and added brown sugar. I had to stir it constantly so it wouldn’t burn. It smelled pretty good, I must say. Once it was all bubbly and golden, I poured it into my cake pan.

Arranging the Pineapple
Next, I sliced up the pineapple and arranged the rings on top of the caramel. It looked kinda pretty, like a tropical flower or something. I tried to make it look nice and neat, but it wasn’t as easy as I thought.
Making the Batter
Then came the cake batter. I mixed the dry ingredients – flour, cocoa powder, baking soda, and salt – in one bowl. In another bowl, I creamed together butter and sugar until it was fluffy. I added the eggs one at a time, mixing well after each one. Then, I slowly mixed the dry ingredients into the wet ingredients, making sure not to overmix. It turned out to be a nice, rich chocolate batter.
Baking Time
I poured the batter over the pineapple and caramel in the pan. I put the whole thing in the oven, which I had preheated to 350 degrees. Then, I just had to wait and let the oven do the work. After about 45 minutes I tried using a toothpick to see if the cake was ready, the batter was still wet so I let it bake for another 10 minutes. Then I took it out of the oven to cool down.
The Flip
Here came the scary part – flipping the cake! I let the cake cool for a bit, then placed a plate on top of the pan. With a deep breath, I flipped the whole thing over. I lifted the pan, and there it was! It actually looked like a proper upside-down cake. Some of the pineapple slices moved a little, but overall, I was pretty proud of myself.
The Taste Test
Finally, it was time to taste it. I cut myself a slice, and it was delicious! The cake was moist and chocolatey, and the pineapple and caramel on top added a nice sweetness and tanginess. It was a bit messy to make, but definitely worth it. I’ll probably make it again sometime, maybe with cherries next time if I can find some.
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