Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 medium pineapple (or 1 large can slices, well drained)
- 170 g granulated sugar total (for caramel and syrup)
- 200 g unsalted butter (50 g for caramel, 150 g for cake)
- 3 large eggs
- 190 g all-purpose flour
- 60 g almond flour
- 8 g baking powder (about 2 tsp)
- 1/2 tsp fine salt
- 120 ml whole milk
- 60 g crème fraîche or sour cream
- 3–4 tsp pure vanilla extract (or 1 vanilla bean + extract)
- 4–5 Tbsp dark rum (for batter, caramel, and syrup)
Do This
- 1. Heat oven to 180°C / 350°F. Butter a 23 cm / 9 inch round pan and line the base with parchment.
- 2. Make a dry caramel with 100 g sugar, whisk in 50 g butter and a splash of rum, then pour into the pan. Arrange pineapple slices decoratively on top.
- 3. Beat 150 g soft butter with 70 g sugar until pale. Add eggs one by one, then vanilla and rum.
- 4. Whisk flours, baking powder, and salt. Mix milk with crème fraîche. Fold dry and wet ingredients into batter, alternating, until smooth.
- 5. Spread batter gently over pineapple. Bake 40–45 minutes until golden and a skewer comes out clean.
- 6. While baking, simmer water, sugar, vanilla, and rum to make a syrup.
- 7. Cool cake 15 minutes, then invert onto a plate. Brush warm cake with rum-vanilla syrup and serve warm or at room temperature.
Why You’ll Love This Recipe
- Classic French flavors: buttery cake, real vanilla, and dark rum wrapped around caramelized pineapple.
- A gorgeously glossy, caramel top that forms its own sauce as it bakes and soaks into the crumb.
- Soft, tender, almost custardy interior thanks to almond flour and crème fraîche.
- Elegant yet easy: perfect for dinner parties, Sunday lunch, or a special family dessert.
Grocery List
- Produce: 1 medium ripe pineapple (or canned pineapple rings)
- Dairy: Unsalted butter, whole milk, crème fraîche or sour cream, optional heavy cream for serving
- Pantry: All-purpose flour, almond flour, granulated sugar, baking powder, fine salt, pure vanilla extract, dark rum
Full Ingredients
For the Caramelized Pineapple Topping
- 1 medium ripe pineapple, peeled, cored, and cut into 1 cm thick rings or half-rings (about 500 g trimmed weight)
or 1 can (about 560 ml) pineapple slices in juice, well drained and patted dry - 100 g granulated sugar (about 1/2 cup) for the caramel
- 50 g unsalted butter, cut into cubes (about 3 1/2 Tbsp)
- 1 Tbsp dark rum (optional but recommended)
- 1 small pinch fine salt
- 8–10 glacé cherries (optional, for a classic look, preferably natural-colored)
For the Vanilla-Rum Cake Batter
- 150 g unsalted butter, very soft (about 2/3 cup)
- 70 g granulated sugar (about 1/3 cup)
- 50 g light brown sugar (about 1/4 cup, packed)
- 3 large eggs, at room temperature
- 2 tsp pure vanilla extract or seeds from 1 plump vanilla bean
- 2 Tbsp dark rum
- 190 g all-purpose flour (about 1 1/2 cups)
- 60 g almond flour / finely ground almonds (about 1/2 cup, lightly packed)
- 8 g baking powder (about 2 tsp)
- 1/2 tsp fine sea salt
- 120 ml whole milk, at room temperature (1/2 cup)
- 60 g crème fraîche or full-fat sour cream, at room temperature (about 1/4 cup)
For the Rum-Vanilla Syrup (Optional but Very French)
- 70 g granulated sugar (about 1/3 cup)
- 80 ml water (about 1/3 cup)
- 1 tsp pure vanilla extract
- 2 Tbsp dark rum
To Serve (Optional)
- Lightly sweetened whipped cream or loosely whipped crème fraîche
- Extra dark rum for sprinkling over individual slices (optional, for adults)
Step-by-Step Instructions
Step 1: Prepare the pan and pineapple
Preheat your oven to 180°C / 350°F, with a rack in the middle. Butter a 23 cm / 9 inch round cake pan that is at least 5 cm / 2 inches deep (avoid a springform pan; the caramel may leak). Line the base with a circle of parchment paper and butter the paper as well.
If using fresh pineapple, peel it, remove the “eyes,” and cut into slices about 1 cm thick. Remove the tough core with a small cutter or knife. You can keep them as rings or cut into half-moons. If using canned pineapple, drain thoroughly and pat dry with paper towels; excess moisture can dilute the caramel. Set the prepared fruit aside.
Step 2: Make the caramel and arrange the fruit
In a clean, light-colored saucepan, sprinkle 100 g sugar evenly over the base. Heat over medium heat without stirring until the sugar begins to melt around the edges. Gently swirl the pan from time to time so it melts evenly. Continue cooking until the sugar turns a deep golden amber. Watch closely: it can burn quickly.
Remove from the heat and immediately whisk in the 50 g butter cubes, the pinch of salt, and 1 Tbsp dark rum. Be careful: it will bubble vigorously. Stir until smooth. If any lumps remain, return the pan to low heat and stir just until melted.
Pour the hot caramel into the prepared cake pan, tilting to cover the base in an even layer. Quickly arrange the pineapple slices over the caramel in a decorative pattern; remember this will become the top of your cake when inverted. Tuck glacé cherries, if using, into the centers of some of the pineapple rings. Set the pan aside while you prepare the batter.
Step 3: Make the vanilla-rum batter
In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt. Set aside. In a small jug or bowl, stir together the milk and crème fraîche until smooth.
In a large mixing bowl (or the bowl of a stand mixer fitted with the paddle), beat the 150 g soft butter with the granulated and brown sugars on medium speed for 3–4 minutes, until very light and fluffy. Scrape down the bowl once or twice.
Add the eggs one at a time, beating well after each addition until the mixture is smooth and slightly thickened. Mix in the vanilla (or vanilla bean seeds) and the 2 Tbsp dark rum.
Step 4: Combine wet and dry ingredients gently
Add about one-third of the flour mixture to the butter-egg mixture and mix on low speed just until combined. Add half of the milk–crème fraîche mixture and mix lightly. Repeat, alternating dry and wet ingredients, finishing with the last third of the dry mixture. Do not overmix; stop as soon as no dry streaks remain. The batter should be smooth and fairly thick but spreadable.
If needed, use a spatula to fold the batter a few times from the bottom of the bowl to ensure everything is evenly incorporated. Overmixing can make the cake dense, so a light hand is key here.
Step 5: Assemble the gâteau and bake
Spoon the batter carefully over the arranged pineapple in the pan, starting from the edges and working toward the center. Use an offset spatula or the back of a spoon to gently spread it into an even layer, being careful not to disturb the pineapple pattern underneath.
Tap the pan lightly on the counter 2–3 times to release any large air bubbles. Bake in the preheated oven for 40–45 minutes, or until the cake is risen, deeply golden, and a skewer inserted into the center (down through the cake part, not the fruit) comes out clean or with just a few moist crumbs.
Step 6: Prepare the rum-vanilla syrup
While the cake bakes, make the syrup. In a small saucepan, combine 70 g sugar and 80 ml water. Bring to a gentle boil over medium heat, stirring until the sugar is fully dissolved. Simmer for 2–3 minutes, then remove from the heat.
Stir in the vanilla extract and 2 Tbsp dark rum. Set aside to cool slightly. This syrup will be brushed over the warm cake to give it a very French-style moistness and extra aroma.
Step 7: Unmold, soak, and serve
When the cake is done, transfer the pan to a wire rack and let it rest for 10–15 minutes. Run a thin knife around the edge to loosen. Place a large serving plate over the pan, grasp both firmly with oven mitts, and invert in one confident motion. Lift off the pan and carefully peel away the parchment. The caramelized pineapple should now be on top, glistening.
While the cake is still warm, brush the top and sides generously with the warm rum-vanilla syrup, allowing it to soak in. You may not need all the syrup; stop when the cake looks glossy and moist but not soggy.
Serve the gâteau renversé slightly warm or at room temperature, ideally with a spoonful of lightly whipped cream or crème fraîche. The flavors of vanilla, rum, and caramelized pineapple will deepen as it sits, making it delicious even the next day.
Pro Tips
- Dry your pineapple well. If using canned pineapple, pat it thoroughly dry. Too much moisture can thin the caramel and prevent full caramelization.
- Watch the caramel closely. Sugar goes from perfect amber to burnt in seconds. As soon as it reaches a deep golden color and smells nutty, remove it from the heat.
- Use room-temperature ingredients. Soft butter and room-temperature eggs, milk, and crème fraîche help the batter emulsify and bake evenly with a fine, tender crumb.
- Invert while still warm. If the cake cools completely in the pan, the caramel can stick. Inverting after 10–15 minutes gives the caramel time to thicken but not harden.
- Adjust the rum level. For a stronger flavor, increase the rum in the syrup. For a kid-friendly version, omit rum from the syrup and batter, and use extra vanilla instead.
Variations
- Coco-ananas (pineapple-coconut). Replace 30 g of the almond flour with unsweetened desiccated coconut, and sprinkle a tablespoon of coconut over the pineapple before adding the batter.
- Citrus twist. Add the finely grated zest of 1 lime or 1 small orange to the batter along with the vanilla for a bright, aromatic touch that pairs beautifully with pineapple.
- Non-alcoholic version. Omit all rum. Increase vanilla to 3 tsp total and add 1–2 Tbsp pineapple juice to the syrup instead of rum.
Storage & Make-Ahead
Store the cooled cake, well covered, at room temperature for up to 24 hours. For longer storage, refrigerate it, tightly wrapped, for up to 3 days. Bring refrigerated cake back to room temperature before serving, or gently warm individual slices in a low oven (150°C / 300°F) for 5–10 minutes.
You can bake the gâteau renversé the day before serving; in fact, the flavors of vanilla, rum, and caramel meld beautifully overnight. If the top looks a little dry the next day, warm 1–2 Tbsp water with 1 Tbsp sugar until dissolved and brush lightly over the fruit to refresh the shine.
This cake does not freeze perfectly because of the caramelized fruit topping, but individual slices can be wrapped and frozen for up to 1 month. Thaw in the refrigerator, then warm gently before serving.
Nutrition (per serving)
Approximate values per serving (1 of 8): 460 kcal; 6 g protein; 26 g fat; 28 g saturated fat; 52 g carbohydrates; 2 g fiber; 36 g sugars; 0.4 g sodium. Values will vary with exact ingredients and portion sizes.
