Apr 8, 2011

Pineapple Upside-down Cake

pineapple upside down cake 2

I mentioned in my last post that I had some fresh pineapple – one of the things I did with it (other than just eat it – yum!) was make this pineapple upside down cake. 

It was in my latest issue of Cooks Country and I loved the easy ‘lightened up’ version they had concocted.  They recommend using frozen pineapple – but none of my stores seem to carry it.  So fresh can be substituted – but definitely don’t use the canned version. 

pineapple upside down cake 3

I haven’t made a pineapple upside down cake in forever – so I knew it was time.   You have to eat it quickly though – since it doesn’t keep too well, but believe me – you won’t have a problem doing that!  Enjoy!

pineapple upside down cake 1


pineapple topping:

  • 4 cups thawed frozen or fresh pineapple, cut into 1/2 inch pieces
  • 1/3 cup packed dark brown sugar
  • 1 1/2 Tbsp. unsalted butter
  • 2 tsp. lemon juice
  • 1/2 tsp. vanilla extract


  • 1 cup all purpose flour
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 cup fat-free sour cream or yogurt
  • 1/2 cup sugar
  • 1/2 cup dark brown sugar
  • 2 large eggs
  • 2 tsp. vanilla extract
  • 4 Tbsp. butter, melted and cooled


1. Preheat oven to 350 degrees F. Grease a 9-inch cake pan.

2. Cook pineapple and sugar in a skillet over medium-high heat, stirring frequently, until pineapple is light brown and juices are nearly evaporated – 10 to 12 minutes. 

3. Off heat, stir in butter, lemon juice and vanilla.  Pour pineapple mixture into bottom of prepared pan.

4. For the cake, combine the flour, baking powder and salt in a medium bowl.

5. Whisk sour cream, sugar, brown sugar, eggs and vanilla in a large bowl until smooth.  Slowly whisk butter into sour cream mixture until incorporated.

6. Stir flour mixture into wet mixture until just combined.

7. Scrape batter over pineapple mixture, spreading to cover. 

8. Bake until cake is golden and toothpick inserted in the center comes out clean, 25 to 30 minutes.  Cool in pan for 10 minutes.  Turn out onto a platter and cool for 1 hour before serving.

Source: Cook’s Country April/May 2011

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  1. ooo it looks so pretty! i've always wondered how to make one of these, doesn't seem to hard at all, thanks!

  2. I keep thinking of getting Cooks Country because isn't there a package where you can get that and Cooks Illustrated? Do you like Cooks Country? My husband always ordered CI for me, and I feel like he's always asking me if I want Cooks Country and Baking Illustrated too, but never really looked at them.

  3. Cathy - I don't know if there is a package to get both CI and CC - but they are made by the same people. CC is more 'homestyle' recipes. But it is in full color and I still enjoy reading it. I think I probably make more from CI than CC - but I've found good things in both. Baking Illustrated is just a cookbook. The other magazine they have is Entertaining (and I don't get that one!). You can also consider the online subscription to CI or CC. :)

  4. yummy! i've been thinking i'd like some fresh pineapple. and it would be a great excuse to try this recipe and the quesadillas. *drool*

  5. i can't get enough of pineapple lately---this looks so good!