Recent Pineapple Upside Down Cake

Our favourite pineapple upside-down cake recipe! We love this simple vanilla cake baked on a layer of butter, brown sugar, and recent pineapple. Consider this as a “modernized” model of the basic pineapple upside-down cake. Bounce to the Pineapple Upside Down Cake Recipe

Fresh Pineapple Upside Down Cake

The right way to Make Our Favourite Pineapple Upside-Down Cake

We critically love this simple pineapple cake. The cake batter is flavored with vanilla and citrus — I like utilizing lime for a extra tropical taste, however lemon works effectively, too.

Our gooey brown sugar topping is made by smearing butter everywhere in the backside of a cake pan. Then we scatter brown sugar and cinnamon on prime. The cinnamon isn’t conventional, however we find it irresistible. By the best way, should you love fruit-forward desserts, we even have these recipes for Recent Strawberry Cake and this Buttery Lemon Blueberry Cake!

A layer of fresh pineapple on the bottom of the cake pan.

Slices of recent pineapple are set down onto the butter and brown sugar. We use recent since it’s extra tart than canned pineapple. I like the stability of candy and tart in recent pineapple.

Nevertheless, you need to use canned pineapple if that’s what you’ve gotten. In case you use canned pineapple, search for slices packed in lighter syrups so the cake doesn’t develop into too candy.

Spreading the cake batter over the pineapple.

Because the cake bakes, the pineapple releases a few of its juices and sweetness, which runs out into the brown sugar topping.

We love serving this cake heat with a little bit of whipped cream or coconut whipped cream, however ice cream can be simply as scrumptious. Consider this as a “modernized” model of the basic pineapple upside-down cake. We genuinely find it irresistible.

After serving this to a couple pals, we had been requested the place the cherries had been (one thing generally added to upside-down desserts). We’re comfortable to skip the cherries however add them if an upside-down pineapple cake appears bare with out them!

Pineapple Upside Down Cake with Fresh Pineapple

Extra: This cake recipe requires a 1/4 of a pineapple. Our Spicy Avocado Pineapple Salsa can be excellent for utilizing up the remaining.

Ceaselessly Requested Questions

Why separate the eggs? We ask that you simply separate the eggs for this upside-down cake. The yolks are added throughout a distinct step than the whites. The truth is, we gently beat the egg whites on the finish. We do that to realize the perfect cake texture. This cake is moist, mild, and ethereal.

In case you add the egg whites concurrently with the yolks, they are going to be crushed longer, including extra air to the batter. Generally, this can be a good factor, however within the case of this upside-down pineapple cake, we wish to preserve them separate and add the egg whites on the finish. When testing this recipe, the cake was drier within the center once we added the egg whites with the yolks originally of the recipe. As well as, the batter overflowed the pan whereas baking within the oven.

Can I double the recipe? Sadly, we’ve got solely examined the recipe as written. Nevertheless, it is best to be capable of double the recipe and use a 9-inch by 13-inch pan.

Can I exploit canned pineapple? We choose recent pineapple on this cake, however canned pineapple can be utilized. For the perfect outcomes, use canned pineapple in mild syrup. Heavier syrups make the pineapple sweeter, making the cake too candy.

Recipe up to date, initially posted June 2013. Since posting this in 2013, we’ve got tweaked the recipe to be extra clear. – Adam and Joanne

Recent Pineapple Upside Down Cake

  • PREP
  • COOK

We love this simple pineapple upside-down cake! For the perfect outcomes, use recent pineapple. In case you can solely entry canned pineapple, use pineapple within the lightest syrup you could find.

Why separate the eggs? We ask that you simply separate the eggs for this upside-down cake. The yolks are added throughout a distinct step than the whites. The truth is, we gently beat the (unbeaten) egg whites on the finish. We do that to realize the perfect cake texture. This cake is moist, mild, and ethereal.

Makes 1 (9-inch) cake, 8 slices

You Will Want

12 tablespoons (170 grams) unsalted butter, softened (1 ½ sticks)

1/2 cup (100 grams) calmly packed brown sugar

2 teaspoons lime zest or lemon zest

1/2 teaspoon floor cinnamon

8 ounces (225 grams) recent pineapple, lower into 1/2-inch-thick wedges, about 1/4 pineapple

1 cup (200 grams) granulated sugar

2 giant eggs, separated

1 teaspoon vanilla extract

2 teaspoons baking powder

1/4 teaspoon advantageous sea salt

1 ½ cups (195 grams) all-purpose flour

1/2 cup (125 grams) bitter cream or plain yogurt


  • Make Batter
  • Place an oven rack within the decrease third of the oven and warmth the oven to 350° Fahrenheit.

    Unfold 4 tablespoons of the butter over the underside of a 9-inch cake pan. Scatter the brown sugar and cinnamon evenly over the butter. Prepare the pineapple wedges in a single even layer over the butter and sugar.

    In a big bowl, beat the remaining eight tablespoons of butter, granulated sugar, and zest with an electrical mixer on excessive velocity till mild and fluffy, 2 to three minutes. Add the egg yolks and vanilla and beat till clean.

    In one other bowl, whisk or sift the flour with the baking powder and salt.

    On low velocity, combine half of the flour combination into the butter and egg yolk combination till just a few streaks of flour stay, then combine within the remaining flour.

    Add the (unbeaten) egg whites and bitter cream. Combine on low velocity till blended.

    • To End
    • Spoon cake batter onto the pineapple within the pan and unfold into an excellent layer. Bake for 35 to 40 minutes or till a toothpick inserted within the middle of the cake comes out clear.

      Cool the cake within the pan for five minutes, then run a knife across the edges and invert it onto a plate to chill. If some pineapple slices follow the pan, use a spatula to switch them again on prime of the cake and unfold some gooey brown sugar sauce over them to cowl it up.

      Serve heat or at room temperature. Refrigerate the leftover cake for as much as 3 days. It’s also possible to rewarm slices within the microwave for about 10 seconds.

Adam and Joanne’s Suggestions

  • Leftover Pineapple: Past having fun with juicy pineapple in fruit salads or alone, it’s also possible to broil slices or sear slices in a pan with some butter. Serve heat with a little bit whipped cream or ice cream.
  • Recipe tailored and impressed from Alice Medrich’s “Sinfully Simple Scrumptious Desserts”
  • Diet info: The vitamin info supplied under are estimates. Now we have used the USDA database to calculate approximate values.

In case you make this recipe, snap a photograph and hashtag it #inspiredtaste — We like to see your creations on Instagram and Fb! Discover us: @inspiredtaste

Diet Per Serving: Serving Measurement 1 slice / Energy 429 / Protein 5 g / Carbohydrate 56 g / Dietary Fiber 1 g / Whole Sugars 37 g / Whole Fats 22 g / Saturated Fats 13 g / Ldl cholesterol 100 mg

AUTHOR: Adam and Joanne Gallagher

Extra Cake Recipes

Incredibly Moist and Easy Carrot Cake
Extremely Moist and Simple Carrot Cake
Simple Fresh Strawberry Cake
Simple Recent Strawberry Cake
Perfect Blueberry Cake
Buttery Lemon Blueberry Cake
Brown Sugar Cinnamon Streusel Coffee Cake
Cinnamon Streusel Swirled Espresso Cake

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