Pineapple upside down cake with mascarpone filling

Classic pineapple upside down cake never goes out of style and is always a crowd pleaser.And who doesn’t love a buttery cake topped with lovely carameized pineapple rings. And it is beyond delicious when served just out of the oven with a dollop of whipped cream or creme fraîche. 

This cake tastes delicious how it is but have you ever thought about adding a filling to your cake?

Well,this thought crossed my mind several times until i finally decided to try it! 
I made this cake a few times and quickly became a family favorite,it's creamy,fruity basically,everything you want a cake to be!

Let me tell you,that mascarpone whipped cream filling puts a whole new spin on upside down pineapple cake and once you taste it, i bet you will love it !!!

Yield:6-8 portions

Ingredients cake:

• 175g all-purpose flour
• 175g unsalted butter,soften
• 150g caster sugar
• 3 M/L eggs
• 1tsp baking powder
• 7 canned pineapple rings,drained

Caramel:

• 60g brown sugar 
• 60g unsalted butter,melted and cooled 

Filling:

• 160ml whipping cream min. 30% fat content
• 160g mascarpone cheese
• 3 tbsp caster sugar 

DIRECTIONS

• Preheat oven to 180ºC/350ºF(convection/fan forced mode)
• Grease sides of a 20cm round cake pan.
• In a small bowl mix 60g unsalted butter with 60g brown sugar.
• Spread the mixture evenly onto the bottom of the pan.
• Arrange one pineapple slice in the center,on top of mixture and the remaining slices around it.Set aside.
• Place butter and sugar into a large bowl and whisk until smooth.
• Add the eggs,one at a time beating well after each addition,scraping down the sides of the bowl as needed.
• Sift together flour,baking powder and salt.Fold in the flour mixture in two batches.
• Pour batter over pineapple slices and smooth the top with a spatula.Bake for 40-45 minutes until golden brown and the toothpick inserted in the center comes out clean.
• Allow the cake to cool into the pan for 10 minutes.Run a knife around the edge of the pan,release the cake from the pan and invert it onto a plate.Allow to cool completely before adding the filling.

Filling:

• Using an electric mixer whisk mascarpone cheese for a few seconds to remove any lumps.Set aside.
• In another bowl,whip the cream with 3 tablespoons caster sugar until stiff peaks form.
• Gradually add whipped cream to mascarpone cheese and whisk  just until combined.

Assemble the cake:

• Cut the cake in 2 halves widthwise.
• Place one half of the cake on a serving plate cut side up 
• Spoon filling onto the center of the cake and with an offset spatula spread the mixture evenly,pushing it towards the edges.

• Place the pineapple cake layer on top,cut side down and press gently to make sure it sticks.
• It's best if served immediately or on the same day you bake it.
• Refrigerate leftovers.

That's all, folks!
Enjoy!

⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸺
If you make this recipe,please let me know how it turned out!
Post your version on  instagram,tag @lady.j.bakes or leave me a comment below!