Pineapple Upside Down Cake

Total Time:
1 hr 50 min
25 min
1 hr 25 min


  • 1/2 cup dried cherries
  • 1 cup apple juice, boiling
  • 1 pineapple, skinned and core removed
  • 2 cups cake flour
  • 1 tablespoon baking powder
  • Pinch salt
  • 1 1/4 cups granulated sugar
  • 6 tablespoons (3/4 stick) unsalted butter, room temperature
  • 1 cup dark brown sugar, firmly packed
  • 2 vanilla beans, scraped
  • 4 large eggs
  • 3/4 cup whole milk
  • 2 cups heavy cream
  • Preheat oven to 350 degrees.

  • Rehydrate the cherries in the apple juice and let soak until tender. Drain and chop. Slice the pineapple as thin as possible. Sift together the flour, baking powder and salt, 3 times over parchment paper. In a heavy saucepan, heat 1 cup granulated sugar and cook until amber in color, about 5 minutes. Remove from heat and add 3 tablespoons of the butter. Mix carefully with a wooden spoon. Pour the caramel into a 10-inch cake pan and spread around the bottom. Sprinkle with brown sugar. Line the pan with overlapping pineapple slices, covering the entire pan. In the bowl of a mixer, cream together remaining 3 tablespoons butter and vanilla scrapings with remaining 1/4 cup granulated sugar. Add the eggs, 1 at a time, and mix until fluffy. Add the milk alternating in three additions with the sifted dry ingredients. Fold in the cherries. Transfer to the pineapple lined pan. Bake until a cake tester comes out clean, about 70 minutes. Invert onto a cake plate. While the caramel left in the bottom of the pan is still hot, quickly transfer it to a saucepot over low heat. Add heavy cream and stir to make a sauce. Let thicken and serve with cake.

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    This recipe is featured in:

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