Few desserts strike the perfect balance between sweet, tangy, and indulgent like the Pineapple Tamarind Upside-Down Pudding Cake. If you’ve ever tasted a traditional pineapple upside-down cake, you know how its caramelized topping, juicy pineapple slices, and buttery cake melt together in every bite. But when you introduce tamarind, the flavor profile transforms into something truly extraordinary—sweet caramel meets tropical fruitiness with a tangy kick.
This cake isn’t just about taste—it’s also about presentation. When inverted, the glossy pineapple slices glistening in tamarind-infused caramel create a show-stopping centerpiece for your table. Whether you’re hosting a summer barbecue, a festive dinner, or simply craving something special, this dessert will have your guests asking for seconds.
In this post, we’ll cover:
- The ingredients you’ll need for the topping and pudding-like cake base.
- Step-by-step preparation instructions with detailed tips.
- Variations and substitutions (including egg-free options).
- Serving suggestions and storage advice.
- Answers to frequently asked questions.
Let’s begin by breaking down what makes this dessert stand out.
What Makes Pineapple Tamarind Upside-Down Pudding Cake Unique?
Unlike a standard upside-down cake, this version layers in tamarind pulp with the caramel topping. Tamarind’s natural tartness enhances the pineapple’s sweetness, preventing the cake from becoming cloying. The result is a harmonious blend of sweet, tangy, and slightly earthy flavors.
Additionally, the cake base is designed to be slightly denser and more moist than a typical sponge cake. By incorporating yogurt and a touch of tamarind into the batter, you get a pudding-like texture—soft, rich, and melt-in-your-mouth delicious.
This unique combination of flavors and textures makes it ideal for:
- Summer gatherings – tropical, refreshing flavors that feel light yet indulgent.
- Festive tables – visually stunning when inverted, making it centerpiece-worthy.
- Family desserts – easy enough to prepare with common kitchen equipment.
Ingredients Breakdown
Before jumping into the recipe, let’s explore the ingredients in more detail and why each plays a vital role.
For the Pineapple-Tamarind Topping
- Unsalted Butter (3 tbsp): Creates a rich, glossy caramel when combined with sugar.
- Light Brown Sugar (½ cup): Provides sweetness and caramel depth.
- Pineapple Rings (6–7): Fresh or canned; these form the classic upside-down cake look.
- Tamarind Pulp (2 tbsp): Adds tanginess and depth. Use seedless pulp, soaked and strained.
- Cherries (optional): Traditionally used in pineapple upside-down cakes, but you can replace with fresh berries.
For the Cake Batter
- All-Purpose Flour (1 ½ cups): Provides structure.
- Baking Powder (1 tsp) & Baking Soda (½ tsp): Ensure the cake rises while staying moist.
- Salt (¼ tsp): Balances sweetness.
- Unsalted Butter (½ cup): Adds richness and tenderness.
- Granulated Sugar (¾ cup): Sweetens the cake base.
- Eggs (2 large): Bind ingredients and create structure.
- Vanilla Extract (1 tsp): Enhances overall flavor.
- Milk (½ cup, room temperature): Moisture and tenderness.
- Plain Yogurt (2 tbsp): Contributes to the pudding-like texture.
- Tamarind Pulp (2 tbsp): Infuses tanginess directly into the cake.
Step-by-Step Instructions
Step 1: Prepare the Baking Pan
Grease a 9-inch round cake pan generously with butter. For extra insurance against sticking, line the bottom with parchment paper. This step ensures your topping releases beautifully when the cake is inverted.
Step 2: Make the Tamarind Caramel
- In a small saucepan, melt 3 tbsp butter over medium heat.
- Add ½ cup light brown sugar and stir until dissolved into a smooth, bubbly caramel.
- Whisk in 2 tbsp tamarind pulp, letting it incorporate fully. The mixture should be glossy and thick.
- Quickly pour the caramel into the cake pan, spreading evenly before it sets.
Step 3: Arrange the Pineapple Layer
- Lay pineapple rings over the caramel in a circular pattern.
- Place a cherry (or substitute berry) in the center of each ring for color contrast.
Step 4: Prepare the Cake Batter
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In a separate mixing bowl, cream butter and sugar until pale and fluffy.
- Beat in eggs, one at a time, followed by vanilla extract.
- Mix in yogurt and tamarind pulp for added richness.
- Alternately add the dry ingredients and milk, starting and ending with flour. Mix gently to avoid overworking the batter.
Step 5: Assemble and Bake
- Pour the batter over the pineapple layer and spread evenly.
- Bake at 175°C (350°F) for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
Step 6: Cool and Invert
- Let the cake rest in the pan for 10–15 minutes to allow the topping to set slightly.
- Run a knife around the edges, place a serving plate over the pan, and carefully invert.
- Remove the parchment and admire your glossy pineapple-tamarind topping.
Tips for Success
- Use fresh pineapple if possible: It adds a brighter, juicier flavor compared to canned. If using canned, drain well.
- Don’t skip parchment paper: It guarantees a smooth release.
- Balance sweetness and tang: Taste your tamarind pulp before adding—it can range from mild to very tart. Adjust sugar slightly if needed.
- Cool before slicing: This allows the pudding-like texture to set and prevents crumbling.
Variations and Substitutions
- Egg-Free Version: Replace each egg with ¼ cup unsweetened applesauce or 1 tbsp ground flaxseed mixed with 3 tbsp water.
- Coconut Twist: Add ½ cup shredded coconut to the topping for a tropical flavor boost.
- Spiced Version: Incorporate ½ tsp ground cinnamon and ¼ tsp ground ginger into the batter.
- Sweetener Swap: Try jaggery instead of brown sugar for a more robust caramel flavor.
Serving Suggestions
- Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
- Pair with spiced chai tea or iced coffee for a balanced flavor experience.
- Garnish with fresh mint leaves for an extra touch of freshness.
Storage and Make-Ahead Tips
- Room Temperature: Store covered for up to 2 days.
- Refrigeration: Keeps well for 4–5 days in an airtight container.
- Reheating: Warm slices in the microwave for 15–20 seconds before serving.
- Freezing: Wrap tightly in plastic wrap and freeze up to 2 months. Thaw overnight in the fridge before reheating.
Why You’ll Love This Pineapple Tamarind Upside-Down Pudding Cake
This isn’t just another upside-down cake. It’s sweet yet tangy, rich yet refreshing, indulgent yet balanced. With its pudding-like texture, glossy tropical topping, and a burst of tamarind tang in every bite, it’s the kind of dessert that stands out at any gathering.
By following the steps above and experimenting with a few variations, you’ll have a recipe that’s as versatile as it is delicious. Whether you’re making it for a family dinner or a festive occasion, this cake will bring tropical sunshine to your table.
Conclusion
The Pineapple Tamarind Upside-Down Pudding Cake is more than a dessert—it’s a culinary experience that combines tradition with innovation. With its perfect blend of caramelized pineapple, tangy tamarind, and a soft pudding-like base, it’s bound to become a favorite in your home.
If you’ve been searching for a unique yet approachable cake to impress your guests or simply to satisfy your sweet cravings, this recipe delivers every time.
Pineapple Tamarind Upside-Down Pudding Cake Recipe
Description
This Pineapple Tamarind Upside-Down Pudding Cake is a tropical twist on the classic dessert, pairing the caramelized sweetness of pineapples with the tangy depth of tamarind. The result is a moist, pudding-like cake with a glossy golden topping that melts in your mouth. Perfect for summer gatherings, festive occasions, or whenever you crave a fruity, indulgent treat.
Ingredients
For the Pineapple-Tamarind Topping
For the Cake Batter
Instructions
Prepare the Baking Pan
- Grease a 9-inch round cake pan with butter. Line the bottom with parchment paper for easy release.
Make the Pineapple-Tamarind Caramel
- In a small saucepan, melt 3 tbsp butter over medium heat. Stir in ½ cup brown sugar until dissolved into a smooth caramel. Add 2 tbsp tamarind pulp and whisk until glossy and thickened. Immediately pour this caramel into the prepared cake pan, spreading evenly.
Arrange the Pineapple Topping
Lay pineapple rings neatly over the caramel. Place a cherry (or substitute like a fresh raspberry) in the center of each ring.
Prepare the Cake Batter
- In a bowl, whisk flour, baking powder, baking soda, and salt. In a separate bowl, cream butter and sugar until pale and fluffy. Beat in eggs, one at a time, then add vanilla extract. Mix in yogurt and tamarind pulp. Add the dry ingredients alternately with milk, starting and ending with flour. Mix gently until combined—do not overmix.
Assemble and Bake
- Pour the batter over the pineapple layer, spreading evenly with a spatula. Bake in a preheated oven at 175°C for 40–45 minutes, or until a toothpick inserted comes out clean.
Cooling & Inverting
- Allow cake to rest for 10–15 minutes in the pan.Run a knife around the edges, place a serving plate over the pan, and carefully invert the cake. Remove parchment and let it cool slightly before serving.
Note
- Storage: Store in an airtight container at room temperature for 2 days or refrigerate up to 5 days.
- Reheating: Warm individual slices in the microwave for 15–20 seconds before serving.
- Variations:
- Add shredded coconut to the topping for extra tropical flavor.
- Use jaggery instead of brown sugar for a deeper caramel taste.
- Swap yogurt with sour cream for a tangier pudding texture.
