Thursday, March 11, 2010

Pineapple Upside-Down Cake

This is my first attempt at baking Pineapple Upside-Down Cake and I was extremely pleased with the end result. I had adapted this recipe from Thomas Keller’s “ad hoc at home” cookbook. The cake turned out nice and soft, moist, and had just the right sweetness.

Recipe adapted from Ad Hoc at Home by Thomas Keller

Pineapple Upside-Down Cake

(Printable Recipe)


Pan Schmear
8 Tbsp (1 Stick; 4 oz) Unsalted Butter, at room temperature
1 ½ Tbsp Honey
½ tsp Dark Rum
1 Cup Packed Light Brown Sugar
¼ tsp Vanilla Paste or Pure Vanilla Extract
Sea Salt

1 Gold (Extra-Sweet) Pineapple

1 1/3 Cups Cake Flour
2 tsp Baking Powder
8 Tbsp (1 Stick; 4 oz) Unsalted Butter, at room temperature
½ Cup Plus 2 Tbsp Granulated Sugar
½ tsp Vanilla Paste or Pure Vanilla Extract
2 Large Eggs
1 Tbsp Plus 1 tsp Milk


Preheat the oven to 350˚F.

In the bowl of a stand mixer fitted with the paddle, combine the butter, honey, rum, brown sugar, and vanilla and beat until smooth and well blended. Spread 1/3 cup of the schmear over the bottom of a 9-inch silicone cake pan. Sprinkle lightly with salt. (The remaining schmear can be refrigerated for up to 2 weeks or frozen for up to 1 month; bring to room temperature before using.)

Cut the top and bottom from the pineapple and cut away the peel. Cut the pineapple lengthwise into quarters, and cut off the core from each section. Cut each piece crosswise into ¼-inch thick slices. Beginning at the perimeter of the pan, make an overlapping ring of pineapple slices with the curved side facing out. Make a second ring inside the first one, overlapping the slices in the opposite direction, working toward the center of the pan.

Sift the flour and baking powder together; set aside.

Put the butter and sugar in the bowl of a stand mixer fitted with the paddle and mix on low speed to combine, then beat on medium speed for about 3 minutes, until light and creamy, stopping to scrape down the sides as necessary. Mix in the vanilla. Add the eggs one at a time, beating until the first one is incorporated before adding the second and scraping down the sides as necessary. Beat in the milk. Add the flour mixture in 3 batches, beating until combined.

Pour the batter into the pan and spread over the pineapple. Bake for 15 minutes. Rotate the pan for even browning and bake for another 20 to 25 minutes, until a cake tester or wooden skewer inserted in the center of the cake comes out clean. Cool the cake in the pan on a cooling rack for 20 to 40 minutes.

Run a knife around the edges of the cake, invert onto a serving platter, and serve warm. (Leftover can be stored at room temperature for up to 2 days.)

Serves 8


  1. What a gorgeous presentation! So much prettier than the pineapple rings with the marachino cherries in the middle.

  2. Looks beautiful and delicious! The pineapple pieces are so well arranged. Love it.

  3. wow i did pineapple upside down cake last week.. love the arrangement of the pineapples !!

  4. This is so beautiful Angie. I love how the way you arrange the pineapple.

  5. I love your blog!

    Beautiful pineapple upside down cake presentation. Mmmm... with rum in the ingredients too!

  6. So pretty. It looks delicious! Thanks for the recipe!

  7. the pretties upside down cake I have ever seen!! Brava!

  8. Very nice for a first attempt!

    Hope you had a great holiday in Malaysia last month.


  9. This is gorrrrrrgeous, and sounds so tasty! I love the way you arranged the pineapple, it looks like a flower about to bloom.

  10. Just discovered your site. What gorgeous food! I have to do the pineapple upside down cake, ribs, and colcannon - perhaps not all at once.

  11. I absolutely love the way you placed the pineapple in the pan for this cake. Excellent display!!


  12. Beautiful, this cake looks like a large yellow rose!