When it comes to timeless dessert recipes, few hold the charm and flavor-packed punch of the pineapple upside-down cake. This classic treat combines the tropical allure of pineapple with the rich sweetness of caramelized brown sugar, creating a dessert that’s as visually stunning as it is delicious.
The Origins of a Classic
The pineapple upside-down cake has a history as rich as its flavors. Its story begins with the rise of canned pineapples in the early 20th century, a time when Dole and other companies sought creative ways to incorporate this tropical fruit into everyday recipes.
The introduction of decorative pineapple rings paired with maraschino cherries became a hallmark of this dessert, giving it a signature look that still delights today.
Over the decades, it has evolved into a go-to recipe for gatherings, celebrations, and weeknight indulgences.
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Why This Recipe Stands Out
This dessert is more than just a cake—it’s an experience. The combination of fresh or canned pineapple, gooey brown sugar, and a buttery cake base creates a medley of textures and flavors that’s hard to resist.
Unlike other recipes, this one adds a contemporary twist by encouraging the use of fresh pineapple for an extra burst of tropical vibrancy. Plus, cookie-cutter shapes carved from pineapple slices add a playful, customizable element that’s perfect for special events or themed parties.
Tips for Success
To get the most out of this recipe, here are a few tips:
- Choose Fresh Pineapple: While canned pineapple works well, fresh pineapple offers a firmer texture and brighter flavor. Its natural acidity also complements the sweet caramel topping.
- Prepare the Skillet: Use a cast-iron skillet for even baking and a beautiful caramelization on the pineapple. Be sure to line it with parchment paper to make flipping the cake a breeze.
- Perfect the Topping: Combine brown sugar, a pinch of salt, and coconut milk to create a luscious topping. This mixture soaks into the cake as it bakes, delivering a rich, moist texture.
Variations to Try
This recipe is versatile, allowing you to experiment with flavors and ingredients:
- Apple Cinnamon Twist: Swap out pineapple for sliced apples and sprinkle cinnamon for a cozy, autumn-inspired dessert.
- Tropical Mango: Replace pineapple with ripe mango slices and add a hint of lime zest for a fresh take on this classic.
- Gluten-Free Option: Use a blend of oat, rice, and tapioca flours for a gluten-free version that’s just as delectable as the original.
Serving Suggestions
This dessert is a showstopper, whether served warm with a dollop of whipped cream or paired with a scoop of vanilla ice cream. It’s also an excellent centerpiece for a dessert table at parties or family dinners.
The cake’s rich, buttery base and caramelized topping ensure it shines in any setting.
A One-Bowl Wonder
Perhaps the best part of this recipe is its simplicity. It’s a one-bowl cake that requires minimal prep, making it an ideal choice for busy schedules. Yet, the result is so impressive that no one will guess how easy it was to make.
The addition of coconut milk and dark rum elevates the cake, giving it a tropical depth that pairs beautifully with the pineapple topping.
The pineapple upside-down cake is a dessert that blends tradition with versatility. So, gather your ingredients, preheat your oven, and get ready to flip your way to dessert perfection!
Upside-Down Pineapple Cutout Cake Recipe
Ingredients
Pineapple:
- 1 large golden pineapple approximately 4 pounds
Cake Batter:
- 1 ¾ cups all-purpose flour
- 1 cup sugar
- 2 teaspoons baking powder
- ¼ teaspoon kosher salt
- 1/8 teaspoon grated nutmeg
- 1 stick unsalted butter softened
- 2 large eggs
- ¾ cup unsweetened coconut milk
- 1 tablespoon dark rum or vanilla extract
Brown Sugar Topping:
- ¾ cup brown sugar packed
- 1/8 teaspoon kosher salt
- ¼ cup unsweetened coconut milk
Instructions
Prepare the Pineapple:
- Cut off the top and bottom of the pineapple to create a stable base. Slice the pineapple into ½-inch slabs. Discard the tough outer pieces and slice the remaining slabs into decorative shapes using cookie cutters or a knife. Store the cutouts in an airtight container until ready to use.
Prepare the Cake Batter:
- Preheat your oven to 350°F. Line a 10-inch cast-iron skillet with parchment paper.
- In a large bowl, sift the flour, sugar, baking powder, salt, and nutmeg. Mix until combined.
- Add softened butter and mix on low speed until crumbly. Gradually add the eggs, one at a time, followed by the coconut milk and rum. Mix until smooth, ensuring no lumps remain.
Assemble the Topping:
- Combine the brown sugar, salt, and coconut milk in a small bowl. Mix thoroughly and pour the mixture into the prepared skillet.
- Arrange the pineapple cutouts over the brown sugar mixture, fitting them closely together to cover the base.
Bake the Cake:
- Pour the batter over the pineapple arrangement. Bake for 55 minutes, or until the cake is firm and golden brown. A toothpick inserted in the center should come out clean.
- Cool for 5 minutes, then carefully invert the skillet onto a serving plate. Allow the cake to release naturally from the pan.
Serve:
- Serve warm or at room temperature. Store leftovers tightly wrapped in plastic for up to 4 days at room temperature.
Notes
- Ensure pineapple cutouts are thoroughly dried before placing them in the skillet for even caramelization.
- For an added tropical touch, serve with a dollop of whipped coconut cream or vanilla ice cream.
Nancy has been a plant person from an early age. That interest blossomed into a bachelor’s in biology from Elmira College and a master’s degree in horticulture and communications from the University of Kentucky. Nancy worked in plant taxonomy at the University of Florida and the L. H. Bailey Hortorium at Cornell University, and wrote and edited gardening books at Rodale Press in Emmaus, PA. Her interests are plant identification, gardening, hiking, and reading.