Print Options:

Pineapple upside down cake

Yields1 ServingPrep Time10 minsCook Time1 hr 30 minsTotal Time1 hr 40 mins

 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

Start 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.)


Pour 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.


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


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


In 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.


Pour 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.


Cool cake in pan on a rack for 10 minutes.


Turn the cake upside down onto a platter.

Nutrition Facts

Serving Size 5 - 7 people