Even those who aren’t that fond of pineapple will swoon over this delectable Pineapple Upside-Down Cake.
I don’t like pineapple. An unpopular opinion, I know, but it’s the truth. I simply don’t enjoy the feeling of my lips puckering when I eat something sour. And fruit is supposed to be sweet!
I blame bromelain for my aversion. It’s the enzyme in pineapple that breaks down proteins, some of which are found in the lining and mucus of your mouth. That enzymatic activity can make your mouth feel like it’s burning, stinging, or tingling. Not a nice sensation!
The only exception to my shunning of this fruit is pineapple upside-down cake. I had to make one for a community potluck gathering. I was not happy about the assignment at all—especially because cutting pineapple is, in my book, as difficult as eating it! But I was pleasantly surprised to find that I had finally found a version of pineapple I liked.
Bromelain is just as responsible for this turnaround as it was for my initial dislike. Cooking breaks down that enzyme, reducing the bothersome sensations. Combine that with the caramelization process that takes place in the pan, and pineapple transforms into a lush, silky-sweet tidbit.
Between the rich topping of brown sugar and butter, the incredible moistness from the Greek yogurt and cottage cheese, and the magically transformed fruit, this pineapple upside-down cake delivers indulgent deliciousness. It may even change the minds and hearts of your loved ones who aren’t so fond of pineapple!
A brief history of inverted cakes
The tradition of upside-down cakes stretches back centuries. Cooks across Europe and America layered fruit on the bottom of a pan, then covered it with batter before baking and inverted it to serve. In America, skillet cakes became especially popular, as cast iron made baking over open flames or unreliable ovens easier. Pineapple surged in popularity as a cake topping after canned pineapple became widely available in the early 1900s, thanks to the Hawaiian Pineapple Company (later called Dole). When Dole held a 1925 recipe contest, thousands sent in pineapple upside-down cakes, cementing it as a classic. Today, this nostalgic dessert is most often baked with maraschino cherries and pineapple rings, just like this recipe and the iconic versions that swept the country nearly a century ago.
How do I store leftovers?
Cover leftover cake with plastic wrap or place it in an airtight container and store it in the fridge for up to 4 days. You can also freeze completely cooled cake for up to 3 months, tightly wrapped and placed inside a freezer-safe container or bag. Thaw at room temp while still wrapped for about 1 hour. Enjoy as is or reheat in a 325°F oven for about 4 minutes before serving.
Serving suggestions
Serve this pineapple upside-down cake with a dollop of Whipped Cream Cheese, this decadent Chocolate Whipped Cream, or a drizzle of Salted Caramel Sauce. Add a pitcher of The Best Piña Colada Recipe for a fun tropical vibe!
Ingredients
For The Topping
- 4 tablespoons unsalted butter melted
- 1/2 cup light brown sugar packed
- 8 pineapple slices patted dry
- 10 maraschino cherries optional, stems removed
For The Cake Batter:
- 1 1/2 cups cake flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 large egg whites at room temperature
- 5 tablespoons Greek yogurt
- 1 teaspoon vanilla extract
- 6 tablespoons Whole milk cottage cheese at room temperature
Instructions
Prep The Topping:
- Preheat your oven to 350°F. Pour melted unsalted butter into a 9-inch cake pan (at least 2 inches tall) and sprinkle packed brown sugar evenly over the butter.
- Place 8 dry pineapple slices in the pan and set 10 maraschino cherries atop or between the slices to create a pretty pattern.
Make The Cake Batter:
- In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.
- In a separate large bowl, beat the softened unsalted butter with the granulated sugar and brown sugar until light and fluffy. Add the egg whites one at a time, beating smooth after each one. Then mix in the yogurt and vanilla extract. Gradually add the dry ingredients and whole milk, mixing just until combined.
Assemble, Bake, And Finish The Cake:
- Pour the batter evenly over the prepared fruit topping. Bake in preheated oven until a toothpick inserted in the center comes out mostly clean, about 45 minutes.
- Let the cake cool in the pan for about 20 minutes. Run a knife along the edges, then carefully invert the cake onto a serving plate. Allow it to cool to room temperature, about 30-60 minutes. Slice cooled cake and serve.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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