Fresh Pineapple Upside Down Cake Recipe
This is a lovely light cake that’s simple to make. The batter is scented with citrus peel; we like to use lime or lemon. Then the batter is smeared over a layer of softened butter, brown sugar, warm cinnamon, and fresh pineapple slices. The final cake is light, with a gooey brown sugar sauce on top. We love using fresh pineapple here, it’s much lighter in flavor than canned. If you’re in a pinch, canned pineapple will work — just be sure to use canned pineapple in the lightest syrup you can find.
You Will Need
12 tablespoons (170 grams) unsalted butter, softened (1 1/2 sticks)
1/2 cup (100 grams) lightly packed brown sugar
2 teaspoons lime or lemon zest
1/2 teaspoon ground cinnamon
8 ounces (225 grams) fresh pineapple, cut into 1/2-inch-thick wedges (about 1/4 pineapple)
1 cup (200 grams) granulated sugar
2 large eggs, separated
1 teaspoon vanilla extract
2 teaspoons baking powder
1/4 teaspoon kosher salt
1 1/2 cups (195 grams) all-purpose flour
1/2 cup (125 grams) sour cream or plain yogurt
- Make Batter
Position an oven rack in the lower third of the oven and heat oven to 350 degrees F.
Using the back of a spoon, spread 4 tablespoons of the butter over the bottom of a 9-inch cake pan. Scatter the brown sugar and cinnamon evenly over butter. Arrange the pineapple wedges in one even layer over the butter and sugar.
In a large bowl, beat the remaining 8 tablespoons of butter, granulated sugar and zest with an electric mixer on high speed until light and fluffy, 2 to 3 minutes.
Add the egg yolks and vanilla and beat until smooth. Scrape the sides and bottom of the bowl then mix in the baking powder and salt.
Mix in a third of the flour mixture until only a few streaks of flour remain then mix in the remaining flour. Add the egg whites and sour cream and mix just until smooth.
- To Finish
Spoon cake batter on top of the pineapple and spread into an even layer. Bake for 35 to 40 minutes or until a toothpick inserted in the center of the cake comes out clean.
Cool cake in the pan for 5 minutes then run a knife around the edges and invert it onto a plate to cool. If some pineapple slices stick to the pan, use a spatula to transfer them back on top of the cake and spread a little of the gooey brown sugar sauce over them to cover it up.
Serve warm or at room temperature. Refrigerate leftover cake up to 3 days. You can also rewarm slices in the microwave for about 10 seconds.
Adam and Joanne’s Tips
- Apple Upside Down Cake: For apple upside down cake, simply replace the pineapple with apple slices tossed in a little lemon juice.
- Leftover Pineapple: Beyond enjoying juicy pineapple in fruit salads or alone, you can also broil slices or sear slices in a pan with some butter. Serve warm with a little whipped cream or ice cream.
- Recipe adapted and inspired from Alice Medrich’s “Sinfully Easy Delicious Desserts”
- Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA Supertracker recipe calculator to calculate approximate values.