Pineapple Upside-Down Cake

Name: Pineapple Upside-Down Cake
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 12 servings
Ingredients: ¾ cup lightly packed brown sugar; 6 tablespoons unsalted butter; ⅛ teaspoon kosher salt; 3 tablespoons rum; 3 whole star anise; One 20-ounce can pineapple rings or chunks in 100% juice; ½ cup Chopped Pecans; 1 cup plus 1 tablespoon cake flour; ⅓ cup cornmeal; ¾ teaspoon baking powder; ¾ teaspoon ground cinnamon; ¼ teaspoon ground nutmeg; ¼ teaspoon kosher salt; 8 tablespoons unsalted butter; 1.75 cups confectioners’ sugar; 2 teaspoons pure vanilla extract; 2 large eggs; ¼ cup heavy whipping cream; ¼ cup canned pineapple juice; 2 tablespoons rum

User Reviews

5.0

3 reviews

Excellent

Prep Time
25 mins
Cook Time
25 mins
Total Time
1 hr 5 mins
Servings
12 servings
Calories
372 kcal
Course
Cake

Pineapple Upside-Down Cake

Iris Warren

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This Pineapple Upside-Down Cake recipe is completely from scratch, with a tender, lightly spiced cake + brown sugar caramelized pineapple. It’s ridiculously delicious!

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Ingredients

Servings

for the topping & pineapple layers:

¾ cup lightly packed brown sugar
6 tablespoons unsalted butter very soft but not melted
⅛ teaspoon kosher salt
3 tablespoons rum
3 whole star anise optional
One 20-ounce can pineapple rings or chunks in 100% juice well drained - reserve the juice
½ cup Chopped Pecans optional

for the cake layer:

1 cup plus 1 tablespoon cake flour
⅓ cup cornmeal
¾ teaspoon baking powder
¾ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon kosher salt
8 tablespoons unsalted butter at room temperature
1.75 cups confectioners’ sugar
2 teaspoons pure vanilla extract
2 large eggs at room temperature
¼ cup heavy whipping cream at room temperature
¼ cup canned pineapple juice
2 tablespoons rum

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Instructions

prep: If you have a baking stone, place it in the oven. Then place a rimmed baking sheet on the stone. Preheat oven to 375°F. Generously grease an 8" round cake pan. (If using a springform pan, line it with a 9-inch piece of greased parchment paper to prevent leaking.)
for the topping layer: In a medium bowl, combine the brown sugar, butter, and salt until evenly mixed. Add the rum and stir until smooth. Spread the mixture into the prepared pan and top with the star anise (if using).
for the pineapple layer: Arrange the pineapple rings over the mixture. Sprinkle with the pecans (if using). Set aside.
for the cake layer: In a medium bowl, whisk together the flour, cornmeal, baking powder, cinnamon, nutmeg, and salt. Set aside.
In a stand mixer fitted with the paddle attachment, cream the butter on medium-high speed until creamy and smooth, about 1 minute.
Turn mixer speed to low, add the confectioners’ sugar and vanilla to the butter, and mix until incorporated. Then turn the speed to medium-high and beat until light and fluffy, about 5 minutes. Scrape the bowl regularly for even incorporation.
Turn mixer speed to medium-low and add the eggs, one at a time, beating just until combined. Scrape the bowl after each addition.
In a measuring cup, stir together the cream, pineapple juice, and rum.
Add one-third of the flour mixture to the butter mixture, mixing on low speed, just until combined. Add half of the pineapple juice mixture and mix to incorporate. Repeat with another one-third flour, the remaining liquid, and then finish with the final one-third flour, scraping the bowl and paddle after each addition.
Scrape the batter into the prepared pan, covering the pineapple. Smooth the top with a spatula and tap the pan on the counter several times to release excess air bubbles.
Set the pan on the preheated rimmed baking sheet. Bake until the cake is firm and golden, and a tester comes out clean - about 40 minutes or so.
Remove cake from oven and immediately run a knife around the edge of the pan and invert the cake onto a serving platter. Let cool for about 20 minutes. Serve the cake warm or at room temperature. But I highly recommend enjoying it while it's still warm!

Notes

From Zoë Bakes Cakes by Zoë François of Zoë Bakes.
If using pineapple rings, overlap them around the edge of the batter and then place one in the center. This will use up all the rings and give you pineapple in every bite.
And if you were wondering, don’t try substituting canned pineapple with fresh pineapple. The canned pineapple is juicier and makes for a better cake.
Always place the cake pan on a rimmed baking sheet before baking. Because of the wet bottom layer, which is actually the top, the cake bakes longer than a typical cake. And the juices will bubble up the sides of the pan to create caramelized edges. While this is definitely a good thing, it can create a mess in your oven if you don’t use a pan to catch those juices. I would even recommend lining the rimmed baking sheet with foil, for even easier clean-up!
If you have a baking stone, place it in the oven with the rimmed baking sheet on top. And then preheat the oven. This creates a “hot bottom” and helps the pineapple topping cook evenly. If you don’t have a stone, just preheat the rimmed baking sheet.

Nutrition Information

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Serving 1 Calories 372kcal (19%) Carbohydrates 46g (15%) Protein 2g (4%) Fat 20g (31%) Saturated Fat 10g (50%) Polyunsaturated Fat 8g Cholesterol 72mg (24%) Sodium 152mg (6%) Fiber 2g (8%) Sugar 40g (80%)

Nutrition Facts

Serving: 12servings

Amount Per Serving

Calories 372 kcal

% Daily Value*

Serving	1
Calories	372kcal	19%
Carbohydrates	46g	15%
Protein	2g	4%
Fat	20g	31%
Saturated Fat	10g	50%
Polyunsaturated Fat	8g	47%
Cholesterol	72mg	24%
Sodium	152mg	6%
Fiber	2g	8%
Sugar	40g	80%