Description
A delightful dessert combining tropical sweetness of pineapple with a soft, moist semolina cake, perfect for any occasion.
Ingredients
Scale
- 200 g semolina
- 100 g flour
- 180 g sugar
- 100 g melted butter
- 2 eggs
- 1 plain yogurt
- 1 packet baking powder
- 1 teaspoon vanilla
- 1 can of pineapple slices or fresh
- 2 tablespoons shredded coconut
- 2 tablespoons caramel
Instructions
- Preheat the oven to 180°C.
- Coat the bottom of the mold with caramel.
- Arrange the pineapple pieces at the bottom of the mold.
- In a bowl, beat the eggs with the sugar and vanilla.
- Add the yogurt, melted butter, semolina, flour, and baking powder. Mix well.
- Pour the batter over the pineapples.
- Bake for 35 to 40 minutes until the cake is golden.
- Allow to cool slightly before unmolding upside down.
- Sprinkle with shredded coconut for garnish.
Notes
Serve warm or at room temperature. Best when paired with a scoop of vanilla ice cream.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg
Keywords: pineapple upside down cake, semolina cake, tropical dessert, easy cake recipe, caramel cake