Nichole's Pineapple Upside-Down Cake

4.2
(5)
5 Reviews
3 Photos

Rows of halved pineapple rings create an unexpected geometric pattern on this upside-down cake by Allrecipes Editor in Chief Nichole Aksamit. Her secret to a toothsome crumb and a not-too-sweet cake? Almond flour and sour cream in the batter. Serve with unsweetened whipped cream, if desired.

Submitted by Nicholio
Updated on March 15, 2022
Tested by
Allrecipes Test Kitchen
Tested by Allrecipes Test Kitchen
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Square pineapple upside-down cake on a turquoise plate
3
3
Prep Time:
20 mins
Cook Time:
1 hr 10 mins
Additional Time:
10 mins
Total Time:
1 hr 40 mins
Servings:
9
Yield:
1 9-inch square cake
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Ingredients

  • cooking spray

  • ½ cup unsalted butter

  • 1 cup packed brown sugar

  • 2 tablespoons packed brown sugar

  • 7 (1/4 inch thick) rings fresh pineapple

  • 1 ¾ cups all-purpose flour

  • ⅓ cup almond flour

  • ¾ teaspoon baking powder

  • ½ teaspoon cornstarch

  • ½ teaspoon salt

  • 1 ¾ cups white sugar

  • 1 cup unsalted butter, at room temperature

  • 4 large eggs

  • ¾ teaspoon vanilla extract

  • ¾ cup sour cream

Directions

  1. Preheat the oven to 325 degrees F (165 degrees C). Coat a 9-inch square baking pan with cooking spray.

  2. Melt 1/2 cup butter in a saucepan over medium-high heat. Add 1 cup plus 2 tablespoons brown sugar, stirring until just dissolved. Cook until bubbling, about 2 minutes. Pour into the prepared pan.

  3. Arrange pineapple in a single layer of diagonal rows over the brown sugar mixture.

  4. Whisk together both flours, baking powder, cornstarch, and salt in a bowl.

  5. Beat together white sugar and 1 cup butter in a large bowl with an electric mixer at medium speed until light and fluffy, 3 to 4 minutes. Beat in eggs, one at a time, then stir in vanilla. Beat in 1/2 of the flour mixture, followed by 1/2 of the sour cream; repeat.

  6. Spread batter over pineapple in the pan.

  7. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 65 to 70 minutes.

  8. Cool in the pan on a wire rack for 10 minutes, then invert onto a platter.

Nutrition Facts (per serving)

727 Calories
40g Fat
90g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 9
Calories 727
% Daily Value *
Total Fat 40g 51%
Saturated Fat 23g 114%
Cholesterol 172mg 57%
Sodium 203mg 9%
Total Carbohydrate 90g 33%
Dietary Fiber 2g 5%
Protein 7g 15%
Potassium 154mg 3%

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

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.