Fresh Pineapple Upside-Down Cake

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Servings: 4 cups Difficulty: Advanced
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A golden, caramelized cake with tender crumb and bright tropical fruit topping
Fresh Pineapple Upside-Down Cake recipe image
Fresh Pineapple Upside-Down Cake recipe image
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Fresh Pineapple Upside-Down Cake

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 4 cups Calories: 1162.4

Description

This Fresh Pineapple Upside-Down Cake is a show-stopping dessert that combines the warmth of baked cake with the bright, juicy acidity of fresh pineapple. The batter, enriched with egg yolks and a splash of Madeira, creates a dense, moist crumb that pairs perfectly with the caramelized fruit topping. As the cake bakes, the butter, brown sugar, and pineapple juices meld into a glossy, sticky glaze that coats each slice. It’s an ideal centerpiece for Sunday brunch, summer gatherings, or a cozy afternoon treat. The subtle hint of nutmeg adds depth, while the cornmeal provides a pleasant texture. Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent experience.

Directions

  1. Preheat oven to 375°F (190°C).
  2. In a heavy, 10-inch oven-proof skillet, combine the remaining 1/4 cup butter, Madeira, and pineapple slices.
  3. Cook over medium heat for about 20 minutes, until the pineapple releases a lot of liquid and begins to soften.
  4. Remove the pineapple slices with a slotted spoon and set aside on a plate.
  5. Continue cooking the liquid in the skillet until it reduces nearly to a glaze.
  6. Stir in the dark brown sugar and cook for about 2 minutes, or until the mixture is smooth and bubbling.
  7. Arrange the pineapple slices back into the skillet, spreading them out evenly in the syrup.
  8. In a mixer bowl, cream together the granulated sugar and 1/2 cup of butter at medium speed until smooth.
  9. Lower the mixer speed and add the vanilla, nutmeg, eggs, egg yolks, and milk. Mix until incorporated.
  10. Add the baking powder and salt, then stir in the flour and cornmeal.
  11. Mix until the batter is fluffy and well combined.
  12. Pour the cake batter evenly over the pineapple slices in the skillet.
  13. Bake on the middle rack for 20 to 25 minutes, or until a wooden pick inserted into the center comes out clean.
  14. Immediately place a large serving platter over the skillet and carefully invert to remove the cake.
  15. Let the cake cool slightly before serving to allow the glaze to set.

Nutrition Facts

Servings 4 cups

Amount Per Serving
Calories 1162.4kcal
% Daily Value *
Total Fat 43.6g68%
Saturated Fat 25.1g126%
Cholesterol 191.8mg64%
Sodium 1649.8mg69%
Total Carbohydrate 174.6g59%
Dietary Fiber 8.9g36%
Sugars 58.0g
Protein 21.3g43%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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