In brief
- Creole pineapple cake is a Caribbean upside-down cake, with caramelized pineapple and cane sugar
- Origin: Martinique, Guadeloupe and Haiti, in the French Antilles
- Essential ingredients: pineapple, cane sugar, butter, flour, eggs
- Festive dessert, prepared for birthdays and major family occasions
Origins and cultural history of Creole pineapple cake
Creole pineapple cake, or upside-down pineapple cake, is prepared on several Caribbean islands and in Latin American countries, each of which claims its origin, without any single origin reaching consensus. It is especially common in Martinique and Guadeloupe, where it combines local pineapple with a pastry technique from Europe: a batter poured over caramelized fruit, then turned upside down once baked. In Haiti, this cake holds a special place, as it is traditionally served on January 1st, Independence Day.
It is a festive dessert, prepared for birthdays and major family occasions, and passed down from one cook to another within Caribbean families, especially in Martinique, where it remains one of the most popular afternoon treats.
What are the essential ingredients of Creole pineapple cake
Preparing Creole pineapple cake requires a few simple ingredients, found in most Caribbean grocery stores and bakeries.
- Pineapple in syrup
- Brown cane sugar
- Butter
- Flour
- Eggs
- Vanilla and cinnamon
- Aged rum, optional
What to know about Creole pineapple cake
Creole pineapple cake is a French Caribbean upside-down cake: a batter made with butter, flour and eggs, poured over pineapple caramelized with brown cane sugar, then turned out upside down at the end of baking. Flavored with vanilla and cinnamon, and with a little aged rum if desired, it is made for birthdays and big family occasions in Martinique, Guadeloupe and Haiti. In Haiti, it is traditionally served on January 1st, the country's Independence Day.
Frequently asked questions about Creole pineapple cake
How do you know when Creole pineapple cake is done?
Prick the center of the cake with the tip of a knife or a toothpick: it should come out dry. Allow about 45 minutes of baking at 180 degrees for a 26-centimeter round tin, and watch closely in the last few minutes, as the caramel colors fast.
Can Creole pineapple cake be made without alcohol?
Yes: the aged rum that flavors the batter is optional. You can replace it with the pineapple juice reserved from the can, without changing the rest of the recipe.
Where to find the ingredients for Creole pineapple cake in France?
NKOSI sells the brown cane sugar, lime juice and Bourbon vanilla for this recipe on nkosiagro.com and ships them from the Paris area within 24 to 72 working hours, to mainland France (2 to 3 working days) and to ten European countries. The minimum order is 39 €: in France, delivery to a pickup point is then free, and home delivery is free from 69 €.
