Cakes, Pies & Tarts · Uncategorized

Ride It Upside Down

Surprisingly, many of our friends have never tasted Pineapple Upside Down Cake. For those of you who have experienced this delightful dessert, you are fully aware of the inherent travesty in the previous sentence. Since we love to make mini versions of our favorite treats, especially desserts, we thought individual servings would be a fun way to share this cake with our friends, plus we wanted to initiate the new set of ramekins from World Market. If you remember our January Foodbuzz 24, 24, 24 dinner, they were part of the gift sets we gave to our friends for the evening. If you’re going to gift folks with kitchenware, you should at least give it a test run yourself!

The variations on this cake are endless. Try it with any of your favorite fruits, like cherries or peaches. You could even use slices of pears or apples (a mandolin makes really pretty, thin slices that are perfect for that). Whatever your choice of fruit, the concept is the same–pour a buttery caramel sauce at the bottom of the pan, spread the fruit on the bottom, add the batter and bake. When it’s all done, flip it upside down and watch all the sugary goodness ooze down over the cake. We recommend making this dish the night before it’s to be enjoyed. The longer it sits, the tastier it becomes as it chills in the caramel. Love is served.

Mini Pineapple Upside Down Cakes – Yields 12 cakes (Inspired by Simply Recipes)
1 cup dark brown sugar
1/2 cup unsalted butter
8 slices pineapple
1/4 teaspoon vanilla extract

1 1/2 cups flour
6 tablespoons cake flour
6 tablespoons ground almonds and walnuts
3/4 teaspoon baking powder
1/2 teaspoon salt
1 cup sugar
3/4 cups brown sugar
1 cup unsalted butter, room temperature
4 eggs
3/4 teaspoon vanilla extract
Zest of 1 lemon
3/4 cup honey Greek yogurt

1. For the caramel, melt the brown sugar and butter in a saucepan over medium heat until combined and bubbling, approximately 5-8 minutes. Remove from heat, then add the vanilla. Distribute between eight ramekins, then top with a pineapple slice. Set aside.

2. For the cake, whisk all of the dry ingredients together. In a separate bowl, beat the sugar and butter until light and fluffy, then add the eggs one at a time followed by the vanilla and lemon zest. Alternately add the dry ingredients and yogurt until just combined. Pour into the ramekins and set the ramekins on a baking sheet.

3. Bake in a preheated oven at 325 degrees for approximately 50 minutes, or until a wooden toothpick comes out clean when inserted into the middle of the cake. Cool for 10 minutes, then invert onto a plate. Let sit at room temperature for at least one hour before serving. Serve with fresh whipped cream.

Click HERE for the printable recipe.

Update 7/8/2010: A reader brought it to our attention that she had extra batter leftover, and we realize the mistake! A little typo had this recipe set for eight cakes when it should’ve been twelve. Good thing someone brought it to our attention, so the rest of you should be good to go!


40 thoughts on “Ride It Upside Down

  1. Hey Tina! Thanks for bringing this up. You found a typo! The recipe has been adjusted as it will actually make 12 cakes, not 8. Forgive us for any troubles. 🙂 Nice to hear that you liked the cakes though!

  2. I made these last night with cherries instead of pineapple. I used the same set of ramekins that you wrote about giving as gifts. I was disappointed to find that there was way too much batter for 8 3.5 oz ramekins. However, the cakes taste good.

  3. OMG pineapple upside down cake is the BEST! It’s actually one of Collin’s favorite desserts, I love that you made them mini too 🙂

  4. Looks so delicious and I love the mini version! Too cute and perfect to serve. I have tried both cherry and peach upside down cakes and they were both gobbled down in record time!

  5. I just realized how tortuous it is to check out your site while waiting for a flight (amongst much to be desired food options!) I love the idea of individual cakes and how versatile your recipe can be. Upside down pineapple cakes is a favorite of mine and I can’t wait to try this out with summery fruits!

  6. I love the deep caramel color of your pineapple upside down cake! If find the ones with the neon yellow pineapple and bright red marschino a bit of putting. Yours look fabulous and to get as a gift when leaving…your guests are so lucky!

  7. A classic! And yours looks and sounds just perfect. Thanks for the reminder to make the wonderful cake…ah…childhood memories…

  8. Get ready to be horrified. I’ve never had pineapple upside down cake.

    Is this worse than the cheeseburger?

    After reading your description, all signs point to YES.

  9. Yum, I love pineapple upside down cake. But how cute is it mini?? I love anything mini, especially when I can eat more than one!! 🙂

  10. Yum! I really love pineapple upside down cake… when it’s a good version… which I am sure yours is! You guys do not disappoint!

  11. I am embarrassed to admit it’s been many years since I’ve eaten this! Too many. It looks completely irresistible and the individual servings are a cute idea!

  12. I’ve never made mini ones before. These are so precious. Plus, they are much easier to invert than a scalding hot cast-iron skillet that weighs a ton. 😉

  13. Seriously? Some people haven’t had pineapple upside-down cake? It was the cake I remember eating most often as a kid! Just found out from Google that it’s Southern, that might explain it. 🙂 Well, I hope everyone who hasn’t had one yet will try it – these individual-sized portions are a great place to start!

  14. That’s so cool. I’m definitely making those!

    Heh, I actually hadn’t had pineapple upside down cake until my late 20’s. So many wasted years…

  15. This looks delicious and I love the idea of baking it in ramekins. I’ve made the cake many times but will have to try this recipe with the yogurt and lemon zest. Way to go, creative!!!

  16. Love your presentation. I admit I’ve never had pinenapple upside down cake, which is quite the travesty because I know I’d like it. My SIL once made a “tarte tatin” for Thanksgiving that I would really call an apple upside-down cake because it was made with buttery cake instead of puff pastry. I suppose that counts.

  17. I’ve, tragically, never had pineapple upside down cake. And, tragically, maybe never will because of a recent pineapple intolerance. (It gives me the WORST stomach pains.) But I can ogle it. And wish. And that’s what I shall do with this. Looks fantastic.

  18. What a great dessert. I have never tried upside down cake and always wanted… pineapple is one of our favourite fruits so I printed your recipe and will be testing shortly 🙂 Thank you for sharing this!

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