Fresh Pineapple Upside Cake

Fresh pineapple really made the difference with this cake. It was juicy and moist and lasted in the fridge for only a few days - that's because my husband ate it all (and he doesn't even like sweets!). We would warm it up and add some whip cream - super yummy for a light pre-summer dessert.

Photo: Smitten Kitchen


  • 3/4 cups of butter
  • 3/4 cups of packed brown sugar
  • 3/4 cups of unsweetened pineapple juice
  • 1 1/2 cups of all-purpose flour
  • 2 teaspoons of baking powder
  • 1/2 teaspoon of salt
  • 1/2 cup of sugar
  • 3 large eggs
  • 1/2 teaspoon of vanilla extract
  • 1 fresh pineapple - peeled, cored and cut into rings (see video below on how to cut a pineapple)


First, preheat your oven to 400 degrees F.  Melt the butter and brush a little bit of the butter on the inside of a 9 inch cake pan. Next, mix 5 tablespoons of the butter with the brown sugar and 1/4 cup of the pineapple juice. Place this mixture in the bottom of the cake pan. Arrange the pineapple rings on the brown sugar mixture. Set pan aside.

Then, stir together the flour, salt, sugar, and baking powder in a large bowl – set aside.

Separate the eggs – whites in one bowl and yellow yolks in another (keep only two egg yolks). Beat the three egg whites until stiff, but not dry.

Beat two of the egg yolks until a lemon yellow color. Stir in the remaining 1/2 cup pineapple juice, vanilla, and remaining melted butter in the egg yolks. Add this mixture to the flour mixture bowl. Gently fold in the egg whites as well.

Pour batter over the top of the brown sugar and pineapple rings. Bake for 30-40 minutes – test with a knife or toothpick. Let cake cool in pan for 10 minutes then cover pan tightly with a serving dish and invert so that the pineapple side is up.

Serve warm with whip cream, vanilla ice cream or caramel sauce

Katherine Peterson