Skip to content

🍍 Pineapple Upside Down Cake Shutterbean

Pineapple Upside Down Cake Shutterbean

⏲ Total Time
65 minutes

🧂 Ingredients

  • 🍞 2 cups (240 g) cake flour
  • 🍬 1.25 cups (248 g) sugar
  • 🌰 5 tsp (20 g) baking powder
  • 🧂 1 tsp (5 g) salt
  • 🥚 8 egg yolks
  • 🥛 1.5 cups (340 g) milk
  • 🎴 1 Tbsp (14 g) vanilla extract
  • 🧈 2 sticks (226 g) unsalted butter
  • 🧈 2 sticks (226 g) unsalted butter
  • 🍬 2 cups (426 g) brown sugar
  • 🍍 1 fresh pineapple (cored and sliced, or 12 canned slices)

🍳 Cookware

  • 🥣 1 mixing bowl
  • 🥣 1 bowl
  • ⚙ 1 stand mixer
  • 🥘 1 saucepan
  • 🍪 1 12x3-inch round metal pan
  • 🍽 1 serving plate

📝 Instructions

Step 1

Preheat your oven to 400°F.

Step 2

Sift cake flour (240 g), sugar (248 g), baking powder (20 g), and salt (5 g) together into a mixing bowl.

Step 3

In a separate bowl, combine the milk (340 g), egg yolks, and vanilla extract (14 g).

Step 4

In a stand mixer, add the unsalted butter (226 g) (room temperature) to the dry ingredients and mix slightly. Scrape the sides of the bowl, then gradually add the egg yolk mixture. Mix until smooth.

Step 5

Melt unsalted butter (226 g) for the topping in a saucepan until boiling. Add the brown sugar (426 g) and mix until smooth and the mixture turns a light brown color.

Step 6

Pour the caramel mixture into an ungreased 12x3-inch round metal pan. Layer the fresh pineapple (cored and sliced, or 12 canned slices) on top of the caramel. Pour the cake batter over the pineapple, leaving about 1 inch of room at the top of the pan to allow for rising.

Step 7

Bake for 35 minutes. Rotate the pan and continue to bake for an additional 15 minutes, or until the center is fully cooked.

Step 8

Let the cake rest in the pan for 15 minutes. Slowly invert it onto your serving plate.

🔗 Source

🔗 References

Comments