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Nigerian Pineapple Upside-Down Cake

Nigerian Pineapple Upside-Down Cake is one of the most popular celebration cakes in Nigeria — baked in a round tin with caramelised pineapple slices arranged on the bottom that become the beautiful golden top when the cake is inverted. The Nigerian version is enriched with evaporated milk, more sugar than the Western original and flavoured with vanilla and nutmeg for the characteristic Nigerian baked goods fragrance.

Nigerian Pineapple Upside-Down Cake, Nigerian cooking

Ingredients

  • 1 big ripe fresh pineapple, peeled and cut into thick rings
  • A big cooking spoon of butter
  • 3 big big tablespoons of brown sugar or white sugar FOR THE CAKE BATTER:
  • 3 big cups of plain flour
  • 2 big cups of white sugar
  • A big stick of butter or margarine, softened
  • 4 big eggs
  • 1 big tin of evaporated milk
  • 1 teaspoon of baking powder
  • Half a teaspoon of baking soda
  • 1 teaspoon of vanilla extract
  • 1 teaspoon of ground nutmeg
  • A pinch of salt

Method

  1. 01

    Caramelising the Pineapple. Heat a big cooking spoon of butter in a wide pan over medium heat. Add the sugar. Stir until the sugar dissolves and begins to caramelise — it should turn a golden-amber colour. Add the pineapple rings to the caramel. Cook for 2 to 3 minutes per side until the pineapple is golden and coated in the caramel. Transfer the caramelised pineapple and all the caramel to the base of a well-greased round cake tin. Arrange the pineapple rings attractively — they will become the top of the finished cake.

  2. 02

    Making the Cake Batter. In a large bowl, beat the softened butter and sugar together vigorously until pale and fluffy. Add the eggs one at a time, beating well after each addition. Add vanilla extract and nutmeg. Mix in the evaporated milk. Sift in the flour, baking powder, baking soda and salt. Fold together gently until just combined — do not overmix.

  3. 03

    Baking. Pour the cake batter gently over the arranged pineapple layer in the tin. Smooth the surface. Bake in a preheated oven at a moderate-to-hot heat for 40 to 45 minutes until a skewer inserted into the centre comes out clean.

  4. 04

    Inverting. Allow the cake to cool in the tin for 10 minutes. Run a knife around the edges. Place a large plate or board over the tin and invert decisively. The cake should release cleanly, revealing the beautiful caramelised pineapple pattern on top. Allow to cool before serving.

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