Fresh Pineapple Upside-Down Cake

Caramelized Pineapple preparation:

1/2 cup butter
1/2 cup brown sugar
1 large pineapple, cored, rind removed, sliced in 1/3 inch slices (about 10)
1/4 cup dark rum
1/2 cup heavy cream


2 cups flour
3/4 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
3/4 cup unsalted butter, softened
1 1/3 cups sugar
3 eggs, separated
1 1/2 tsp vanilla extract
1/2 cup buttermilk
1/4 cup fresh pineapple juice

Serves 10


For the pineapple, combine butter and brown sugar in a 12-inch cast iron
skillet and heat til bubbly. Add pineapple slices and caramelize to a deep golden brown, turning once. Remove and set aside. Pour rum and cream into skillet and cook over low heat 5 minutes, til thickened, stirring constantly with a whisk. Remove from heat.

Butter a 10-inch round cake pan and line it with parchment paper. Arrange pineapple slices to cover bottom of pan. Pour sauce over pineapple and set aside.

For the cake, sift dry ingredients together and set aside. Cream butter and sugar until light and fluffy. Add egg yolks one at a time, beating after each addition. Add vanilla. Combine pineapple juice and buttermilk, and add alternately with dry ingredients. Pour over pineapple in pan and bake at 350 about 1 hour, or until tester comes out clean. Invert onto serving platter.

This recipe was created by Rochelle Huppin of Bradley Ogeden’s Lark Creek Inn in nearby Marin County.

This entry was posted in Recipes.

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