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Caramelized Pineapple Cake

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Preparation time
25 mins
Cooking time
45 mins
Serves 6-8


  1. Peel the pineapple, remove the core and cut the pulp into slices.

  2. In a non-stick pan, make the caramel. Place 150 g of sugar, over low heat. When it starts to melt and gain color on the sides, stir with a wooden spoon to mix and melt evenly.

  3. When the caramel is no longer opaque, remove it from the heat and add the port wine slowly, stirring vigorously between each addition (it will foam a lot).

  4. Put it back on the stove until the caramel is darker (be careful not to let it burn).

  5. Grease the caramel in a 28 cm diameter pan.

  6. Line the bottom with a few slices of whole pineapple, the rest, cut them in half and then arrange them around, with the cut side facing down and set aside.

  7. In a bowl, beat the butter with the sugar, until you no longer feel the granules. Add the eggs, beating between each addition. Add the lemon zest and wrap the sifted flour with the baking powder.

  8. Bake at 190ºC for about 45 minutes. Let cool and unmold on a serving plate.

Recipe Video