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–+ servings

Upside-Down Pineapple Cutout Cake Recipe

This dessert combines the tropical flavor of pineapple with a light yet rich cake base featuring coconut and rum notes.
It's a versatile recipe with creative cutouts and adaptable toppings, perfect for any occasion.
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Active Time 40 minutes
Course Dessert
Cuisine American
Servings 10

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.
Keyword dessert recipes, Easy tropical cake recipe, Gluten-free upside-down cake, Mango cake recipe ideas, Pineapple dessert recipes, Upside-down pineapple cake recipe
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