Fresh Pineapple Upside Down Cake
- PREP 25min
- COOK 40min
- TOTAL 1hrs 5min
We love this easy pineapple upside down cake recipe! For the best results, use fresh pineapple. If you can only access canned pineapple, use pineapple in the lightest syrup you can find.
We ask that you separate the eggs for this upside down cake. You will beat the yolks with the butter and sugar, then gently mix the unbeaten egg whites into the batter at the end. This creates a more tender, moist cake while preventing too much air from being incorporated into the batter, which can cause it to overflow when baking in the oven.
You Will Need
8 ounces (225g) fresh pineapple, about 1/4 pineapple
12 tablespoons (170g) unsalted butter, softened (1 ½ sticks), divided
1/2 cup (100g) brown sugar
1/2 teaspoon ground cinnamon
1 cup (200g) granulated sugar
2 teaspoons lime zest or lemon zest
1 teaspoon vanilla extract
2 large eggs, separated
1 ½ cups (195g) all-purpose flour
2 teaspoons baking powder
1/4 teaspoon fine sea salt
1/2 cup (125g) sour cream or plain yogurt
Directions
Make Batter
Position an oven rack in the lower third of the oven. Preheat the oven to 350°F (177°C).
Remove the ends and peel from the pineapple. Cut into four long wedges, and then cut away the core. Slice two of the wedges into 1/2-inch thick slices. You will need most of these for the cake. (Watch our video to see how we cut the pineapple.)
Spread four tablespoons of the butter over the bottom of an 8-inch or 9-inch cake pan that is at least 2 inches tall. (We do not recommend using a springform pan for this recipe as the brown sugar topping tends to leak out of the bottom.)
Scatter the brown sugar and cinnamon evenly over the 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.
In another bowl, whisk or sift the flour with the baking powder and salt.
On low speed, mix half of the flour mixture into the butter and egg yolk mixture until only a few streaks of flour remain, then mix in the remaining flour.
Add the (unbeaten) egg whites and sour cream. Mix on low speed until blended.
Spoon the cake batter onto the pineapple in the pan and spread into an even layer.
Bake until a toothpick inserted in the center of the cake comes out clean, 35 to 40 minutes.
Cool the 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 some gooey brown sugar sauce over them to cover it up. Serve warm or at room temperature.
Adam and Joanne's Tips
- Storing: You can refrigerate the leftover cake for up to 3 days. Freeze it, wrapped well in foil, for up to 1 month. Thaw it overnight in the fridge. You can rewarm slices in the microwave for about 10 seconds.
- 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. I also love making this pineapple avocado salsa!
- Recipe adapted and inspired from Alice Medrich’s “Sinfully Easy Delicious Desserts”
- The nutrition facts provided below are estimates.