Pineapple Tamarind Upside-Down Pudding Cake Recipe

Prep Time 25 mins
Cook Time 45 mins
Rest Time 15 mins
Total Time 1 hr 25 mins
Cooking Method:
Cuisine:
Courses: ,
Difficulty: Intermediate
Cooking Temp: 175  C
Servings: 8
Best Season: Summer
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
  • 3 tbsp unsalted butter (softened)
  • ½ cup light brown sugar (packed)
  • 6–7 pineapple rings (fresh or canned, drained)
  • 2 tbsp tamarind pulp (seedless, soaked & strained into paste)
  • 6–7 maraschino cherries (optional, or substitute with fresh cherries/berries)
    • For the Cake Batter
  • 1 ½ cups all-purpose flour (sifted)
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ cup unsalted butter (room temperature)
  • ¾ cup granulated sugar
  • 2 large eggs (room temperature)
  • 1 tsp vanilla extract
  • ½ cup whole milk (room temperature)
  • 2 tbsp plain yogurt (adds pudding-like texture)
  • 2 tbsp tamarind pulp (for flavor balance)
Instructions
    Prepare the Baking Pan
  1. 1
    Grease a 9-inch round cake pan with butter. Line the bottom with parchment paper for easy release.
    2. Make the Pineapple-Tamarind Caramel
  2. 2
    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.
    3. Arrange the Pineapple Topping
  3. 3

    Lay pineapple rings neatly over the caramel. Place a cherry (or substitute like a fresh raspberry) in the center of each ring.

    4. Prepare the Cake Batter
  4. 4
    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.
    5. Assemble and Bake
  5. 5
    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.
    6. Cooling & Inverting
  6. 6
    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.
Keywords: tropical dessert, pineapple cake, tamarind recipes, pudding cake
Read it online: https://petitepanini.com/recipe/pineapple-tamarind-upside-down-pudding-cake-recipe/