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Pineapple Upside-Down Cake recipe

One of America’s most beloved cakes elevatedto new flavor dimensions by caramelizing the turbinado sugar.The strawberries and kiwis add a dash of color and additionalsweetness to this classic.

Recipe: Pineapple Upside-DownCake

14 slices pineapple, preferably fresh*
1/2 cup turbinado (raw) sugar
1/4 cup unsalted butter, softened
2 kiwi fruits, peeled and sliced
14 fresh strawberries, hulled and halved**
3 large egg yolks
1/2 cup plain yogurt, (whole milk)
1 teaspoon vanilla
1 1/2 cups sifted cake flour
3/4 cup turbinado sugar
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 tablespoon cup plus 1 unsalted butter, softened

  • Preheat oven to 350°F (175°C).Place oven rack in lower third of oven.
  • Drain pineapple slices, reserving 1 tablespoonof the juice, on paper towels to absorb excess moisture. Cut6 pineapple slice in half; reserve.
  • In a heavy, 10-inch oven-proof skillet(such as a cast iron skillet), stir together reserved pineapplejuice, sugar and butter until sugar has dissolved. Simmer onmedium-low heat 3 minutes, stirring constantly, until deep amberand caramelized. (If using a cast iron skillet, simmer only 2minutes as mixture will continue cooking.) Remove from heat immediately.
  • Without touching hot sugar, carefullyplace 1 whole pineapple slice in center of skillet and 7 wholeslices surrounding it. Place half slices side by side againstsides of pan, cut edges down, touching the sugar.
  • In medium bowl, lightly combine egg yolks,about one-fourth of the yogurt and vanilla; set aside.
  • In a large mixer bowl, combine flour,sugar, baking powder, baking soda and salt; mix on low 30 seconds.Add butter and remaining yogurt. Mix on low until dry ingredientsare moistened. Increase to medium (high if using a hand-heldmixer) and beat 1½ minutes. Scrape down sides. Graduallyadd egg mixture to batter, one-third at a time, beating 20 secondsafter each addition. Pour batter into fruit-lined skillet smoothingtop with a spatula. Bake 40 to 50 minutes or until golden brown.A wooden pick inserted in center of cake will come out clean.
  • Remove pan to cooling rack to cool for2 minutes; invert onto serving plate. Lift off skillet. Allowcake to cool completely. Just before serving, place kiwi slicesin the center of each pineapple slice. Place strawberry halves,cut side down, on top of kiwi slices. Place remaining strawberryhalves around top edge of cake to fill in any gaps between pineappleslices, if desired.

    Makes 8 servings.

    *Or substitute 2 (20-ounce) cans pineappleslices packed in their own juice
    **Or 14 fresh cherries, halved and pitted.

    Recipe provided courtesy of Sugar In TheRaw.

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    Gluten-Free Pineapple Upside-Down Cake Recipe – Gluten-free pineapple upside-down cake with a hint of sweet vermouth and star anise is a tasty twist on the traditional recipe. NutritionPopup ?

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