Classics revisited | A stunning cake

Pineapple upside down : this is the title of a Quebec play in which four women realize that their grandmother has Alzheimer’s when she forgets the recipe for the emblematic dessert. That says a lot about the place that this dessert has already occupied in our homes. Less popular in recent years perhaps, the classic is making a comeback, thanks in part to West Indian cuisines which have never denied it.

The little story

It is the Hawaiian Pineapple Company (former name of the controversial Dole Food Company) which is said to be behind the immense popularity of pineapple upside down throughout America. In 1925, the company organized a pineapple recipe competition. It appears that over 60,000 recipes were submitted, including 2,500 for the cake.

In 1926, the company even launched an advertising campaign inspired by these 2,500 submissions, which had the effect of making the pineapple upside down even more popular. In the 1960s, the legendary cake was once again in the spotlight on the cover of Pineapple Cookbook from Dole.

Of course, this type of dessert is older, dating back to the days when cakes were baked over an open flame. Putting fruits like plums and apples at the bottom of the container (a cast iron skillet, usually) kept the batter from burning.

In the West Indies and in certain Latin American countries, people claim the title of inventor of pineapple upside down. It is eaten both in Martinique and in Haiti. In the Dominican Republic, Mexico and Panama, the piña volteado is also very popular. Here too, Dole’s perfect canned washers are said to be at the origin of the phenomenon. That said, there’s nothing stopping you from making the cake with fresh pineapple cut into quarters or in the fanciful shape of your choice.

The Piklìz version

Homemade pineapple upside down has been the “dessert of the moment” at the Piklìz restaurant for… a long time! “We can’t take it off the menu anymore!” », confirms Akim Acacia, co-owner. Her brother Abdel uses their aunt’s recipe.

“It is known in the Haitian community that one should not say anything bad about this dessert,” says Akim. But secretly, many West Indians regret the bland and dry side of pineapple upside down as it can sometimes be presented at family celebrations. We also see a host of variations of the original recipes appear, with more caramel at the bottom of the mold or the addition of rum after cooking, etc.

Here is the very soft version that Abdel prepares daily. His secret: add crushed pineapple to the dough.

Pineapple Upside Down Cake from Piklìz

Preparation: 20 minutes
Cooking time: 45 minutes
Yield: 8 to 10 people

Ingredients for the cake

• 1 1/2 cup sugar
• 2 tbsp. teaspoon baking soda
• 2 cups of flour
• 1 can of sliced ​​pineapple without sugar, with 100 ml of liquid
• 2 eggs

Ingredients for the frosting

• 3/4 cup brown sugar
• 1/3 cup salted butter
• 1 can of sugar-free sliced ​​pineapple
• 32 maraschino cherries, stemless

Preparing the cake

• 1. Preheat the day to 300 ^of.
• 2. Grind the can of pineapple with its juice.
• 3. Mix all ingredients, except eggs, with a spatula.
• 4. Add the eggs one by one, still using the spatula.
• 5. Set the cake batter aside.

Preparing the icing

• 6. Melt the butter over low heat, add the brown sugar and mix.
• 7. Pour this mixture into the bottom of a bundt mold.
• 8. Cut the pineapple slices in half and place them in the mold, with the rounded side of the pineapple half slices at the bottom.
• 9. Place two cherries between each slice of pineapple.
• 10. Pour the cake batter over the pineapple slices and cherries. Even if the slices shift a little, they will eventually straighten out when cooked.
• 11. Bake for 45 minutes or until a knife inserted in the center comes out clean.
• 12. Unmold the edges of the cake using a knife then invert it onto a baking tray. Let cool a little.
• 13. Enjoy with a glass of old rum!