Chocolate Pineapple Upside-Down Cake

Brenda Villagomez
Let the fruity, caramelly, and chocolatey notes of this chocolate pineapple upside-down cake wow your friends and family from the very first bite! Prepared with chocolate batter, pineapple slices, and maraschino cherries, this delish chocolate pineapple upside-down cake is a sweet goodie that must be part of your pastry cookbook for life!
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Ingredients
12
Portions
  • 1/2 cups raw sugar, for the syrup, 3.1 oz
  • 3 tablespoons canned pineapple syrup, 1 oz
  • 3 tablespoons butter, for the syrup, 1 oz
  • 8 slices canned pineapple
  • 8 maraschino cherries
  • 1/3 cups sugar
  • 3 eggs
  • 1 1/2 cups bittersweet chocolate, melted
  • 1 teaspoon vanilla essence
  • 1/3 cups butter, melted, 2.4 oz
  • 2 cups flour
  • 1 cup cow's milk
  • 1 tablespoon salt
  • 1 tablespoon baking powder
Preparation
45 mins
35 mins
Medium
  • Preheat oven to 356 ºF.
  • In a small pot over medium heat, add sugar and canned pineapple syrup and cook until sugar melts. Add butter.
  • Pour previous mixture into a baking dish. Arrange pineapple slices and fill the center of each pineapple slice with maraschino cherries. Let dry.
  • For the sponge cake: In a bowl, mix eggs, sugar, melted chocolate, and butter. Add flour alternating with milk, salt, and baking powder.
  • Gently pour chocolate batter into the baking dish to keep pineapple slices from moving. Bake for 25 minutes or until cooked through. Remove from oven and let cool.
  • Unmold pineapple upside-down chocolate cake. Cut pineapple upside-down chocolate cake into slices and serve.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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