Receta Fresh Pineapple Upside-Down Cake Recipe
A lovely pineapple upside-down cake recipe that’s extremely simple to make. The batter is lightly scented with vanilla and citrus — we like to use lime or lemon. Then, the gooey topping is made of butter, brown sugar, warm cinnamon and fresh pineapple.
We absolutely love serving this cake warm with a little whipped cream, but ice cream would be just as delicious.
Think of this as a “modernized” version of classic pineapple upside-down cake. There’s no caramel on top, instead this cake has a moist, delicious and gooey topping. The cake itself is also a little more airy than the classic.
Fresh pineapple shines in this upside-down cake recipe…
As the cake bakes, the pineapple releases some of it’s juices and sweetness which runs out into the brown sugar topping. So when we can, we use fresh pineapple, which is a little lighter in flavor than canned.
If you’re in a pinch, canned pineapple will work, just be sure to use pineapple in the lightest syrup you can find. Otherwise, we have found the cake becomes too sweet for our taste.
After serving this to a few friends we were asked where the cherries were (something commonly added to pineapple cakes). For us, we’re happy to skip them, but if an upside-down pineapple cake seems naked without them, add them.
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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 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 pineapple in the lightest syrup you can find. Otherwise, we have found the cake becomes too sweet for our taste.
What You Need to Know: When you first beat the granulated sugar and butter, beat for 3 to 4 minutes. The mixture should look light and fluffy, not like wet sand. This step incorporates air into the batter, giving the cake a little extra lift once baked. Second, after beating the butter, sugar and eggs, hold back on the mixing. Go easy when you add the flour as well as the sour cream. Over beating will actually make the cake heavy so mix on low speed just until smooth.
Special Equipment: 9-inch (23 cm) round cake pan, bowls and an electric mixer.
Created By: Joanne and Adam Gallagher
Serves: One 9-inch cake, 8 servings
Ingredients
- 3/4 cup (170 g) unsalted butter, softened (1 1/2 sticks)
- 1/2 cup (100 g) lightly packed brown sugar
- 2 teaspoons lime or lemon peel
- 1/2 teaspoon ground cinnamon
- 8 ounces (225 g) fresh pineapple, cut into 1/2-inch-thick wedges (about 1/4 pineapple)
- 1 cup (200 g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- 1/4 teaspoon kosher salt
- 1 1/2 cups (210 g) all-purpose flour
- 1/2 cup (125 g) sour cream, or plain yogurt
Method
Heat oven to 350 degrees F (177C) and position an oven rack in the lower third of the oven.
Prepare Brown Sugar and Pineapple Topping
Using the back of a spoon, spread 1/4 cup (55 g) of the butter over the bottom of the cake pan. Scatter the brown sugar evenly over butter. Arrange pineapple wedges in one even layer in the cake pan then sprinkle cinnamon on top.
Prepare Cake Batter
In a large bowl, beat remaining 1/2 cup (115 g) butter, granulated sugar and lime (or lemon) peel with an electric mixer on medium speed until light and fluffy; 3 to 4 minutes.
Add one egg and vanilla then beat on medium speed until combined. Scrape sides of bowl, add the second egg and beat until combined.
Stir baking powder, salt and flour together then add half of the flour mixture to the butter mixture. Mix on low speed until incorporated then mix in the remaining flour. Add the sour cream (or yogurt) and mix just until smooth.
Bake Cake
Spoon cake batter on top of the pineapple then use a spatula to spread into an even layer. Bake for 35 to 40 minutes, until a toothpick inserted in the center of the cake comes out clean. Let cake rest in pan for 5 minutes, then invert it onto a plate to cool. If some pineapple slices stick to the pan, use a spatula to transfer them back onto 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. It’s also nice to rewarm slices in the microwave for about 10 seconds.
Notes
Alternate Recipe – Apple: 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.
Reference: Recipe adapted and inspired from Alice Medrich’s “Sinfully Easy Delicious Desserts”
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About the Author
Joanne
I'm Joanne Gallagher and alongside my husband, Adam, I develop, test and share favorite recipes from our kitchen. I'm completely in love with food and you'll most likely find me covered in flour, chocolate or both.
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