We love this pineapple the wrong way up cake! The gooey brown sugar and pineapple topping is solely irresistible. The cake itself is extremely moist and tender, and the perfect half is that it’s really easy to make!
The straightforward cake batter is flavored with vanilla and lime, giving it a beautiful tropical taste that works so properly with the contemporary pineapple and brown sugar.
I like this pineapple cake a lot and can’t wait so that you can strive it! For extra cake recipes with fruit added to the batter, see our fresh strawberry cake or this lemon blueberry cake!
Key Components
- Pineapple: For the perfect taste, I like utilizing contemporary pineapple. It’s lighter and extra tart than canned pineapple. If you happen to don’t have any contemporary pineapple, canned slices packed in water or gentle syrup work too!
- Butter: I take advantage of butter in two methods on this recipe. First, I unfold it on the cake pan, then sprinkle brown sugar over it earlier than including the pineapple. This creates a scrumptious caramel-like topping that’s good and gooey whenever you flip the cake the wrong way up for serving. I additionally use butter within the cake batter to make it wealthy and flavorful.
- Sugar: I take advantage of brown sugar for the topping and granulated sugar for the cake batter.
- Eggs: To get the right texture, I separate the eggs. The yolks are overwhelmed into the butter and sugar, whereas the egg whites are gently blended in on the finish. I’ve tried making this cake with complete eggs like in different cake recipes, however the batter rises an excessive amount of and overflows the pan. By gently stirring within the egg whites (unbeaten), we restrict the air within the batter and forestall it from overflowing within the oven.
- Baking Powder: This helps the cake rise.
- Flour: I take advantage of all-purpose flour, however you possibly can substitute a 1:1 gluten-free all-purpose flour mix if wanted.
- Bitter Cream: This helps to make our the wrong way up cake tender and moist. Plain yogurt works properly for those who don’t have bitter cream.
- Spices: I take advantage of a mixture of cinnamon, lime zest, vanilla, and salt. The cinnamon isn’t conventional, however it provides a beautiful heat to the cake.
The way to Make Pineapple Upside Down Cake
First, you’ll make the brown sugar topping. Seize your cake pan and unfold softened butter everywhere in the backside. Scatter over brown sugar and cinnamon, then place pineapple slices on prime.
Because the cake bakes, the pineapple releases a few of its juices and sweetness, which runs out into the brown sugar topping. As soon as the cake bakes and also you flip it the wrong way up onto a plate, you’ll have a scrumptious, gooey brown sugar topping.
I take advantage of my hand-held mixer for the cake batter, however a stand mixer works, too. I beat butter, sugar, and lime zest till gentle and fluffy, then add vanilla and egg yolks (saving the whites for later). I then add the flour, baking powder, and salt. I end by mixing within the bitter cream and (unbeaten) egg whites.
From there, I spoon the batter into the cake pan and bake till a toothpick inserted into the center of the cake comes out clear. I enable the cake to chill for a couple of minutes within the pan after which invert it the wrong way up onto a serving platter (watch me do that in our video).
The pineapple slices are mushy and candy, the brown sugar gooey topping tastes unimaginable, and the cake is moist and tender. So good!
Contemporary Pineapple Upside Down Cake
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We love this simple pineapple the wrong way up cake recipe! For the perfect outcomes, use contemporary pineapple. If you happen to can solely entry canned pineapple, use pineapple within the lightest syrup you could find.
We ask that you simply separate the eggs for this the wrong way up cake. You’ll beat the yolks with the butter and sugar, then gently combine the unbeaten egg whites into the batter on the finish. This creates a extra tender, moist cake whereas stopping an excessive amount of air from being included into the batter, which may trigger it to overflow when baking within the oven.
Makes 1 (9-inch) cake, 8 slices
Watch Us Make the Recipe
You Will Want
8 ounces (225g) contemporary pineapple, about 1/4 pineapple
12 tablespoons (170g) unsalted butter, softened (1 ½ sticks), divided
1/2 cup (100g) brown sugar
1/2 teaspoon floor cinnamon
1 cup (200g) granulated sugar
2 teaspoons lime zest or lemon zest
1 teaspoon vanilla extract
2 giant eggs, separated
1 ½ cups (195g) all-purpose flour
2 teaspoons baking powder
1/4 teaspoon high-quality sea salt
1/2 cup (125g) bitter cream or plain yogurt
Instructions
- Make Batter
1Place an oven rack within the decrease third of the oven. Preheat the oven to 350°F (177°C).
2Take away the ends and peel from the pineapple. Lower into 4 lengthy wedges, after which minimize away the core. Slice two of the wedges into 1/2-inch thick slices. You will want most of those for the cake. (Watch our video to see how we minimize the pineapple.)
3Unfold 4 tablespoons of the butter over the underside of an 8-inch or 9-inch cake pan that’s not less than 2 inches tall.
4Scatter the brown sugar and cinnamon evenly over the butter.
5Organize the pineapple wedges in a single even layer over the butter and sugar.
6In a big bowl, beat the remaining 8 tablespoons of butter, granulated sugar, and zest with an electrical mixer on excessive velocity till gentle and fluffy, 2 to three minutes.
7Add the egg yolks and vanilla and beat till easy.
8In one other bowl, whisk or sift the flour with the baking powder and salt.
9On low velocity, combine half of the flour combination into the butter and egg yolk combination till only some streaks of flour stay, then combine within the remaining flour.
10Add the (unbeaten) egg whites and bitter cream. Combine on low velocity till blended.
11Spoon the cake batter onto the pineapple within the pan and unfold into a good layer.
12Bake till a toothpick inserted within the heart of the cake comes out clear, 35 to 40 minutes.
13Cool 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.
Adam and Joanne’s Ideas
- Storing: You possibly can refrigerate the leftover cake for as much as 3 days. Freeze it, wrapped properly in foil, for as much as 1 month. Thaw it in a single day within the fridge. You possibly can rewarm slices within the microwave for about 10 seconds.
- Leftover pineapple: Past having fun with juicy pineapple in fruit salads or alone, you too can broil slices or sear slices in a pan with some butter. Serve heat with a little bit whipped cream or ice cream. I additionally love making this pineapple avocado salsa!
- Recipe tailored and impressed from Alice Medrich’s “Sinfully Straightforward Scrumptious Desserts”
- The diet information offered under are estimates.
Vitamin Per Serving
Serving Dimension
1 slice
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Energy
429
/
Protein
5 g
/
Carbohydrate
56 g
/
Dietary Fiber
1 g
/
Complete Sugars
37 g
/
Complete Fats
22 g
/
Saturated Fats
13 g
/
Ldl cholesterol
100 mg
