pineapple upside-down cake

By The Culinary Chase | November 22, 2022

We enjoy eating fresh pineapple. When weather permits, there’s nothing better than fresh pineapple spears cooked on the barbeque. We also like ’em dunked in melted chocolate…yum! But fresh pineapple is equally delicious in this vintage recipe, pineapple upside-down cake.

Upside-down cakes have been around since the 1800s and were initially cooked on cast-iron skillets over open fires. The bottom of the skillet was filled with seasonal fruit, and a batter was poured on top. The skillet was flipped over when the cake was ready, revealing the caramelized fruit. Canned pineapple manufacturing didn’t begin until 1901 when Jim Dole established the Hawaiian Pineapple Company (now the Dole Company). In 1925 they held a recipe contest and from there the pineapple upside-down cake was born.

you will need

3/4 cup butter (room temperature)
1/2 cup brown sugar (lightly packed)
zest of one lemon
1/2 teaspoon ground cinnamon
fresh pineapple, cut into chunks
1 cup sugar
2 large eggs, separated
1 teaspoon vanilla extract
2 teaspoons baking powder
1/4 teaspoon sea salt
1 1/2 cups flour
1/2 cup Greek plain yogurt

method

Preheat oven to 350f (180c).

Use a spoon to spread 4 tablespoons of the butter over the bottom of a 9-inch cake pan or cast iron skillet if you want to go old school. Sprinkle the brown sugar and cinnamon evenly over the butter. Arrange the pineapple evenly in one layer over the butter and sugar.

In a large bowl, beat the remaining 8 tablespoons of butter, sugar, and zest until light and fluffy (2 to 3 minutes). Add the egg yolks and vanilla and beat until smooth.

In a medium bowl, whisk the flour with the baking powder and salt. Mix in a third of the flour with the butter mixture then add the remaining flour and mix. Add the egg whites and yogurt and mix just until smooth. Spoon cake batter on top of the pineapple and spread evenly. Bake for 35 to 40 minutes or until a toothpick inserted in the center of the cake comes out clean.