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Pineapple Upside-Down Cake Recipe

Pineapple Upside-Down Cake

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Rated: 3 stars out of 5Rate This RecipeRead users' reviews (8)

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Average Rating:

Total Reviews: 8

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  • on June 06, 2013

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    Delicious and unusual due to the cornmeal and rum ingredients but a recipe for an experienced cook; time consuming, and also a bit costly to purchase the fresh pineapple types he calls for and the vanilla beans; also had trouble finding the chile de arbol powder locally so I omitted it. I used canned pineapple slices on my second attempt and it was fine. As for the caramel sauce - I absolutely agree that Bobby should have provided more instructions on making it because it's so vital to the good outcome of this recipe - as others commented we are not all professional chefs! We are aspiring chefs for the most part.

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  • on September 23, 2012

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    I saw the episode and was wowed by the appearance and sound of Bobby's cake. However after making it, I felt like the texture was great but 3 Tablespoons of Rum where overkill. I make an awesome Birthday cake that has rum and I love it but for a pineapple cake the rum overpowered the pineapple flavor.

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  • on March 25, 2012

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    The cake was delicious! However, the recipe was challenging. Would have appreciated time approximations for roasting the pineapple, cooking the sugar/water to caramel and for the reductions of the sauce. Also, if I hadn't read the reviews, I wouldn't have know not to stir the sugar/water mixture!

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  • on September 06, 2011

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    was a hit in PA

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  • on May 17, 2011

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    I have yet to make both of them, but you can find the Brass Sisters' recipe on Google very easily. Just use brass sisters pineapple upside down cake as a search term. The first link has a printer-friendly version.

    I am using fresh pineapple in both when I make them - will check back in and let you know which is best!

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  • on May 15, 2011

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    HOW DO WE GET that light and fluffy Brass sister's recipe??? It only posts bobby's. I want the other??!?!?!

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  • on May 12, 2011

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    We loved it! Made it for a friend and am making it tomorrow for my mother in law's birthday. It's not traditional, the cornmeal cake is an obvious detour, but the moistness of the cake definites identifies it as a CAKE, not a muffin.

    Also, it tipped from my cast iron beautifully. I will probably make a double batch of the caramel just for a drizzle option upon service.

    The only drawback is that not all of the measurements are in traditional cup fractions, so weighing the ingredients and calculations should be done ahead of time.

    Remember, DON'T STIR YOUR SUGAR/WATER mixture. Sounds like some people don't know this tip.

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  • on July 23, 2010

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    I watched this Throwdown and I made this recipe but I had made caramel before so I knew not to stir but I'd really like to have the Brass Sister's Recipe because if you remember, they put butter and brown sugar on the bottom of the pan. That being said, I don't remember much more. Bobby's recipe is good and it was a nice change from regular cakes.
    I love the throwdowns because I get great ideas from them.
    Love, Love, Love Bobby Flay!

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  • on July 13, 2010

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    I gave this recipe 1 star because this receipe failed to mention when making the carmel sauce you ARE NOT TO STIR the water and sugar. After my first attempt was a TOTAL FLOP - I went back on FN and searched carmel sauce and came up with a receipe from Ina Garden that read as follows:

    Mix the water and sugar in a medium heavy-bottomed saucepan. Cook over low heat for 5 to 10 minutes, until the sugar dissolves. DO NOT STIR. Increase the heat to medium and boil uncovered until the sugar turns a warm chestnut brown (about 350 degrees F on a candy thermometer, about 5 to 7 minutes, gently swirling the pan to stir the mixture. Be careful ? the mixture is extremely hot! Watch the mixture very carefully at the end, as it will go from caramel to burnt very quickly. Turn off the heat. Stand back to avoid splattering and slowly add the cream and vanilla. Don't worry - the cream will bubble violently and the caramel will solidify.

    Maybe Bobby should remember that all of us are NOT Professional cooks and this little bit of info would have been helpful to know prior to making it =/

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