Fresh Pineapple Upside Down Cake

4 from 1 ratings

I bought a fresh pineapple along with other fresh fruit for the weekend. We never cut open the pineapple and I kept moving it around the kitchen and finally the pineapple became my centerpiece. After a couple of days I decided to make a Fresh Pineapple Upside Down Cake and this dessert was enjoyed by my lake neighbors. You can use canned pineapple for this recipe but the fresh pineapple was amazing. There was extra pineapple so I chopped and added some in the mixture and enjoyed some for myself! The cook needs to eat too… I used a 9×9 metal pan. My initial thought was to prepare this in a cast iron pan but mine is at home in Connecticut and I am baking this at our lake house. I do plan on making this again using my cast iron pan. For this recipe and other entertaining tips from Cindy's Table, click here.

Servings

servings

Ingredients

7 pineapple slices plus 1 for chopping
2/3 cup unsalted butter, room temperature
1/2 cup packed light brown sugar
1 1/2 cup all purpose flour
1 cup white sugar
2 teaspoon baking powder
1 teaspoon vanilla
1/2 teaspoon sea salt
2/3 cup light cream
1 large egg
1 tablespoon unsalted butter, melted
1/3 cup unsalted butter (room temperature)
1/2 cup packed light brown sugar

Directions

Directions
Preheat oven to 350. In a flameproof 9×9 cake pan (metal pan), melt 1/3 cup of the butter over low heat. Sprinkle the brown sugar evenly over the butter and cook, stirring, until the sugar and butter are blended together evenly by smoothing with a spatula or wooden spoon, 2 to 4 minutes. Arrange the pineapple on top of the caramel. Set the pan aside. In a large bowl combine all ingredients starting with the butter, brown sugar and flour and beat using your Kitchen Aid then add the remaining ingredients with the mixer on low until combined well. Take 1 pineapple slice and chop into small pieces and add into the mixer and combine into the batter. Take melted butter and brush sides. **I did this to prevent the sides from sticking – may be an optional step but I did it anyway. Pour batter into pan and bake for 40 minutes or until toothpick comes out clean. Remove the pan from the oven and carefully tilt it in all directions to release the cake from the sides of the pan. Let cake cool in the pan for about 5 minutes. Run a rubber spatula around the edges of the pan then place a plate on top of the pan and flip over to remove cake. Let sit for a couple of minutes before you enjoy! Serve immediately or at room temperature.