super-caramel pineapple upside down cake

pineapple upside down cakeThis is an easy and delicious recipe, almost a spice cake with lovely pineapple sweetness added in.  Great served with softened ice cream or whipped cream, or just by itself with a coffee for breakfast.


caramel topping:

  • 1 cup dark brown sugar
  • 4 tablespoons butter
  • about 8 pineapple slices


  • 2 sticks butter, room temperature
  • 2 cups sugar
  • 1 cup cake flour
  • 1 cup all purpose flour
  • 2-1/2 teaspoons baking powder
  • small pinch salt
  • 1 teaspoon cinnamon
  • a dozen or so grates fresh nutmeg
  • 1 teaspoon ginger powder
  • 1 teaspoon allspice
  • 2 eggs, room temperature
  • 1/2 cup buttermilk, room temperature
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract
  • splash brandy or rum


  • Preheat oven to 350F {preferably convection}
  • Generously butter a 9-inch layer cake pan; set aside
  • Make the caramel topping:  in a medium saucepan, melt the butter with the brown sugar; cook on medium-low heat 3 to 4 minutes, until it bubbles into a caramel; remove from heat as soon as possible
  • Pour mixture into bottom of the cake pan; insert the pineapple slices into caramel; set aside
  • In mixing bowl, beat the 2 sticks of butter on medium speed until light and fluffy, about 4 to 5 minutes, scraping down bowl a few times
  • Add the sugar, one cup at a time, then beat on medium speed for 4 more minutes
  • Meanwhile, sift together the flours, baking soda, salt and spices onto a sheet of parchment
  • Turn mixer to low; add the eggs one at a time
  • Add half of the buttermilk, then half of the flour mixture; add remainder of buttermilk, then the extracts and brandy or rum
  • Add remainder of flour and mix for one minute, then use a spatula to gently fold a few times to be sure batter is combined; do not overmix
  • Pour over the caramel in cake pan, smoothing evenly and gently with spatula; tap pan gently against a countertop several times to release air bubbles
  • Set pan on a foil-lined baking sheet and place on the center rack of oven
  • Bake about one hour ~ cake should appear golden, center should bounce back when pressed with finger and toothpick should come out clean
  • Allow to cool for one minute, then place a serving plate over pan and carefully invert cake onto plate; tap bottom of pan all over before lifting up pan ~ if topping does not release completely, a repair job is easy enough
  • Dust with confectioner’s sugar or frost sides as desired

pineapple upside down cake

Moist, sweet and packed with heartwarming spices!  It would be great with frosted sides ~ maybe a cream cheese frosting for next time.

10 comments on “super-caramel pineapple upside down cake

  1. trialsinfood says:

    I would have it with coffee for breakfast.

  2. It looks so good! Pears would be nice.

  3. You had me at the title- the pix put it over the top!

  4. soffiagudrun says:

    The pineapple is interesting and making this a must try…

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s