Pineapple upside down cake

By azu  

August 11, 2010

Pineapple upside down cake 0 5 0
  • Prep: 10 mins
  • Cook: 1 hr 30 mins
  • 10 mins

    1 hr 30 mins

    1 hr 40 mins

  • Yields: 5 - 7 people



1 cup of firmly packed dark brown sugar

½ cup unsalted butter

1 can (20 oz) of pineapple slices


1 ½ cups all purpose flour

6 tbsp cake flour

6 tbsp of ground almonds (about 2 oz of whole almonds)

¾ teaspoon baking powder

½ teaspoon salt

1 ¾ cups of sugar

1 cup unsalted butter at room temperature

4 large eggs

¾ teaspoon vanilla extract

¾ cup sour cream


1Start by making the caramel topping. Take brown sugar and butter and combine and melt in a saucepan on medium heat until sugar dissolves and the mixture is bubbly, this should take several minutes. (After sugar melts, don’t stir.)

2Pour mixture into a 10 inch diameter non-stick cake pan with 2 inch high sides. Arrange pineapple slices in a single layer on top of the caramel mixture.

3Preheat oven to 170 ˚C (325 ˚F / gas mark 3).

4Whisk the flours, almonds, baking powder, and salt in a large mixing bowl (dry ingredients)

5In a separate bowl, use an electric mixer to beat the sugar and butter together until light. Add eggs one at a time, beating after each addition. Beat in the vanilla. Add dry ingredients alternately with sour cream in 2 additions each, beating well after each addition.

6Pour cake batter over caramel and pineapple in pan. Bake cake for about 1 hour – 1 hour 15 minutes or until tester inserted into the center comes out clean.

7Cool cake in pan on a rack for 10 minutes.

8Turn the cake upside down onto a platter.



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