The Pineapple Upside-Down Cake isn’t just a dessert; it’s a sweet piece of Belize’s culinary heritage. Originating from the influence of British settlers and the abundant local pineapple cultivation, this cake quickly became a beloved staple in every Belizean celebration. From the kitchens of San Ignacio to the bustling streets of Belize City, each bite narrates a story of cultural blend and tropical abundance.
Belizean Pineapple Upside Down Cake Recipe Ingredients:
- 2 ¼ cups (281 g) all-purpose flour (For a gluten-free option, use almond flour or a gluten-free blend)
- 1 ½ cups (300 g) granulated sugar (Coconut sugar can be used as a healthier alternative)
- 3 ½ teaspoons baking powder
- 1 teaspoon salt
- 1 ¼ cups pineapple juice (from canned pineapple used in the recipe)
- ⅛ cup vegetable oil (Consider coconut oil for added flavor and health benefits)
- ½ cup (1 stick or 113g) butter, softened (For a vegan or dairy-free version, use plant-based butter)
- 1 tablespoon pineapple extract
- 3 large eggs (For a vegan option, substitute with flaxseed or chia seed eggs)
Instructions:
- Preheat your oven to 350°F (175°C). Prepare your 9×13 pan by melting ½ bar of your preferred butter or margarine on the stovetop. Sprinkle with ½ to 1 cup brown sugar to cover the entire bottom of the cake pan. Creatively arrange pineapple slices, maraschino cherries, and pecans on top of the brown sugar layer.
- Keep the pineapple juice from the can; you’ll need 1 ¼ cup for the batter. If there’s not enough juice, supplement with water.
- In a separate bowl, mix all dry ingredients.
- Place the softened butter into a stand mixer and mix on medium for 1-2 minutes. (A hand-held mixer works too!)
- Add dry ingredients to the stand mixer and combine with butter for 30 seconds.
- Introduce pineapple juice, oil, pineapple extract, and eggs, then mix on medium-high for one minute.
- Pour the batter into your prepared pan.
- Bake for 30-38 minutes. Test readiness with a toothpick inserted in the center – if it comes out clean, your cake is done.
- Loosen the cake’s edges with a knife and carefully invert it onto a tray. Keep the pan over the cake for a few minutes to let all the syrup drip out.
Serving Suggestions: In Belize, this cake is often enjoyed with a side of locally sourced vanilla ice cream or fresh, creamy coconut milk for a truly tropical experience. As for drinks, a classic Belikin Beer or a refreshing glass of iced hibiscus tea makes a delightful pairing.
Tips and Tricks:
- For the freshest taste, source your pineapples from local markets like those in Cayo District or Corozal Town. When using freshly sliced pineapple, try sauteeing in butter until the slices are slightly browned, this caramelizes the pineapple sugars and increases the flavor depth.
- Allow the cake to cool for a few minutes before flipping to avoid breakage.
- Store in an airtight container to keep it moist and flavorful for days.
Nutritional Information: (Specifics can vary based on ingredient substitutions)
- Calories: 350
- Carbohydrates: 55g
- Protein: 4g
- Fat: 14g
Preparation and Cooking Time:
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
Number of Servings: This recipe yields 12 servings of delicious, tropical Pineapple Upside-Down Cake.
Engage With Us! Did you try this recipe? Share your experience in the comments! We’d love to hear about your baking journey, any personal twists you added, or how our alternative ingredients worked for you. Your insights help us and our community create even more delicious memories!
Remember, each recipe is a culinary adventure, so don’t hesitate to experiment with flavors and enjoy the taste of Belizean tradition in every slice! 🍍✨
