Mar 3, 2011

Pineapple Upside Down Cake

A traditional classic. Juicy, sweet and soft Pineapple Upside cake.

Yesterday was the hubby's bday and his favorite cake of all time is a simple pound cake. And I make it religiously every year for him for our own little family celebration. He is a guy who does not eat any other type of cake. The chocolatey cakes, the black forests, the german chocolates, the carrots cakes, the strawberry cakes etc do not impress him at all. So, its almost by default that he gets his favorite pound cake every year.

But this year, just to dress it up a bit and also since one of his favorite fruits is pineapple, I wanted to bake this for him. And yes, he was happy with it and loved it and ate a couple of slices immediately after cutting it - that's like winning the lottery given his track record!

I looked for a good recipe in multiple places but finally settled with this one from Joy of Baking. Thank you Stephanie Jaworski for a wonderful recipe. I love how moist the inside of the cake was. The outside crust it to die for. maybe not. coz if I'm dead I can't eat the outside crust. Let's just say its worth living for! I wish there was more just just one circle of crust. Not fair.

So here is the ingredient list. This is taken from the Joy of Baking site - Pineapple Upside Down cake. Please refer to the link for a printable and detailed recipe too.

4 tablespoons (1/4 cup) (55 grams) unsalted butter
3/4 cup (160 grams) light brown sugar
1 medium pineapple (peeled, quartered, cored, and sliced 1/4 inch thick)
Maraschino cherries or candied cherries (optional)

Cake Batter:
1 1/2 cups (195 grams) all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (113 grams) unsalted butter, at room temperature
1 cup (200 grams) granulated white sugar
1 teaspoon pure vanilla extract
2 large eggs, separated
1/2 cup (120 ml) milk
1/4 teaspoon cream of tartar

I've explained the steps with pictures here.

First, let's get ready with the flour mix. Measure out 1 1/2 cups of all purpose flour. I used cake flour. Sift it along with 2 tsps baking powder and 1.4 tsp salt. Sift and set aside.

Now to make the topping that actually goes under the cake.

Before you make this, make sure your cake pan is greased and ready to go. I uses a 9 inch round pan. And I absolutely love the Pillsbury baking spray for pans - just a few sprays and you are ready to go. If you don't have the spray, you can just butter and flour the pan well on the base and the sides.

Take 1 stick of butter (1/4 cup) and melt it in a small pan. As the butter melts, add 3/4 cup of brown sugar and keep stirring. In a few mins, you'll see that the sugar will begin to caramelize. As soon as you see the frothiness come up and the sugar starts forming a ball - just pour it into the pan immediately and swirl the pan around so that it reaches all sides. The caramel will start to thicken immediately and that's totally fine.

 Now add pineapple rings all around on top of the caramel base. I had fresh pineapple at home but chose to use the canned pineapple rings. For one, they are even sized and perfectly ripe pieces and somehow they look a lot more pretty and the much I read, this seems to work better for this type of cake. But make sure you buy the one where the pieces are stored in 100% juice and not just a preservative syrup. Fill the centers with maraschino cherries. If you have pecans, you can fill the open spaces with whole pecans which also tastes great in a PUDC.  I actually filled a few more holes here with more cherries.

Pre heat the oven to 350F.

Separate 2 eggs in and save the yolks and whites in two different bowls.

Move the egg whites to an electric mixer or use a hand held mixer to whip up. Add 1/4 tsps of cream of tartar to the egg whites and whip them together for a few mins until you see soft white peaks. Move this out of the bowl and save aside.

Wash the bowl one time, paper dry and then add the butter and sugar in here and mix until you get a nice fluffy mix. That will be 1/2 cup butter and 1 cup white sugar.

Add 1 tsp of good quality vanilla extract and mix again with the butter and sugar.

Now add the 2 saved egg yolks one at a time and mix well along with the rest of the ingredients.

Once the eggs are incorporated well, add the flour mixture and 1/2 cup of milk alternately starting and ending with the flour mix. Scrape down the sides and make sure all the flour is incorporated well. The batter will feel really thick at this point but the next step will take care of that.

Finally, remove the bowl from the mixer and gently fold in the egg whites to the cake batter.

Gently move all the batter on top of the pineapple slices in the cake pan. And smooth down the batter on top.

Pop it in the oven for about 45 mins or until a toothpick inserted comes out clean. Let the cake cool down for about 10 mins.

Using a thin spatula or a knife, run around the edges once to ease the cake out.

Place your cake stand on top and invert it all together.

Tada. Big smile. Wide Smile. Warm feeling. Bliss!

I should have waited a few more mins. The center of my cake split a little bit but you can't really see it unless you look for it. So, don't be in a hurry - just let it rest for 10 mins before you flip it around.

The best part of the cake was the caramel oozing out! Ooohh I loved it!

As you can see the texture inside was perfect. The cake was supremely soft to eat. I think the milk and the egg whites do the trick!

You can serve with whipped cream if you like. Here is a little mango whipped cream that I made for a mango cake last week. The pineapple and the mango flavors mix beautifully and it was just a total pleasure to eat.

So, what are you waiting for? Go make some fancy schmancy pineapple upside down cake for yourself!

Like I said, Bliss.

Enjoy! Peace Out!


  1. delicious and very tempting cake!!

  2. Perfect and yummy cake...Tempting clicks!

  3. Upside down cakes have been my recent fascination and you have recreated the classic so very beautifully!!
    Belated B'day wishes to your hubby :)

  4. Yummmmmm!!Lucky husband!!Love the texture inside.

    My two cents--since there is caramelized sugar in the bottom of the pan,it would be difficult to invert the cake if you let it cool as the caramel would start getting hard.Upside down cakes are best inverted to a cooling tray as soon as they are out of the oven!!

  5. Thank you all!

    @ Divya - hmm..then something else must be wrong with my center - maybe I did not spread out the batter evenly while pouring into the pan. I did take it out in about 2-3 mins. And the center popped - so thought maybe I should let it sit and set. Thanks for the tip though - will remember it next time!

  6. OMG - looks yummytastic! My favorite cake of all come you never bake it when I come?! Anyway, since I'm craving this so much, I'm inspired enough to bake this over the weekend..

  7. Soo spongy and beautiful cake, i never say no to them...sooo gorgeous,Belated wishes to ur better half..

  8. Since you wont marry me, how about adopting me instead? :)

    Im sure whatever you make is bliss Anu. The lucky hubby! Im sure he loved it. That cake is screaming "Bite into me!" all the time. Slurrrrrrrrpppppp! Send me some, pretty please?

  9. O M G I am drooling what with the detailed demo the pineapple cake looks so juicy and yummmmmy I really want to come over and grab the whole thing since pineapple is my favourite in any form.

  10. One thing's for sure, we have the same measuring spoons (lol) - When I moved to the US and was a total novice, my husband decided to bake this cake for me (i was expecting our first child) This is his masterpiece item and I see you've rendered it to perfection :) Thanks for recreating those wonderful memories for me! Also I have a blog event I am running which you is totally up your street! please check it out here

  11. Totally awesome.. hey first of all Belated bday wishes to big boy... the cake looks Scrumptious and wish I can get a slice atleast. The texture looks awesome Anu.Lucky husband and daughter, hope both enjoyed to the core. The pineapple, caramalized sugar, with the Mango whipping cream oh my I am seriously drooling Anu.. and craving for some sweet right away.

  12. mm yummmmy. like to have one piece.

  13. My husband's the same way - every birthday he only wants pound cake - nothing else!
    I adore pineapple upside down cake but have only made it with the boxed mixes so far. This looks fantastic.

  14. My fav fav fav,,I love upside down cakes esp this pineapple one. It has come out perfect and i am drooling here Anu :)

  15. Ohh wow so yummy and inviting cake..Beauitful presentation and clicks.

  16. Happy birthday to your hubby. Absolutely love the cake, this cake is even mine and hubby's favorite :)

  17. the caramel oozing out makes it look divine so i can imagine how the taste must've been! yum!!!

  18. Made it last weekend and it tasted great!!! Thanks for the recipe.

  19. This is by far one of my favorite cakes!


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