Pineapple Upside Down Cake with Brown Sugar Caramel
Dessert

Pineapple Upside Down Cake

with Brown Sugar Caramel

45 MIN
$18.99 8 Servings
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From the Test Kitchen

This vibrant cake features slices of juicy pineapple and a layer of sweet, quickly-made caramel baked under delicious, zesty cake batter. Once baked, you'll carefully release the cake from the baking dish and flip it over onto a platter to serve right-side-up, showcasing the beautiful pineapple! For even more tropical flavor, you'll finish it off with a sprinkle of toasted coconut.
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Dietary Information

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Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    390 Cals (est.)
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Nutrition Label
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fresh
ingredients
Pineapple Upside Down Cake with Brown Sugar Caramel
Title
  • 1 cup All-Purpose Flour
  • ¼ cup Sour Cream
  • 5 Tbsps Light Brown Sugar
  • ¼ cup Sugar
  • 1 cup Biscuit Mix
  • 4 tsps Honey
  • 4 oz Cultured, Salted Butter
  • 2 Pasture-Raised Eggs
  • ½ lb Pineapple Spears
  • 1 tsp Baking Powder
  • 1 Lime
  • 2 tsps Vanilla Powder
  • 1 oz Unsweetened Coconut Flakes
step-by-step
instructions
Prepare the ingredients
1 Prepare the ingredients

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 350°F. Lightly grease a 9-inch cake pan. Slice the pineapple lengthwise to create long, thin spears. Wash and dry the lime; using a zester or the small side of a box grater, finely grate the lime to get 2 teaspoons. Halve the lime crosswise.

Toast the coconut flakes
2 Toast the coconut flakes

Add the coconut flakes to a small pot. Toast on medium-high, 2 to 4 minutes, or until lightly browned and toasted. Transfer to a bowl.

Make the caramel & topping
3 Make the caramel & topping

Cut 3/4 of the butter into large pieces. In the same pot, combine the brown sugar and butter pieces. Cook on medium, whisking frequently, 3 to 5 minutes, or until melted and thoroughly combined. Turn off the heat; stir in the juice of 1 lime half. Transfer to the greased cake pan and spread into an even layer. Evenly top with the sliced pineapple.

Make the batter & bake the cake
4 Make the batter & bake the cake

Melt the remaining butter in a large bowl in the microwave. Set aside to cool slightly. In a medium bowl, combine the biscuit mix, flour, baking powder, vanilla powder, and a pinch of salt. Whisk to thoroughly combine. To the bowl of melted butter, add the granulated sugar, lime zest, sour cream, honey, eggs, the juice of the remaining lime half, and 1/4 cup of water. Whisk until smooth. Add the dry ingredients to the wet ingredients. Stir until just combined (be careful not to overmix). Pour the batter over the topping; spread into an even layer. Bake 26 to 30 minutes, or until the cake is set and cooked through.

Invert the cake & serve your dish
5 Invert the cake & serve your dish

Remove the cake from the oven; immediately run a butter knife around the edges to release the cake from the sides of the pan. Carefully place a serving dish over the cake and invert. Evenly sprinkle the outer rim of the cake with the toasted coconut flakes. Serve while still warm. Enjoy!

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 350°F. Lightly grease a 9-inch cake pan. Slice the pineapple lengthwise to create long, thin spears. Wash and dry the lime; using a zester or the small side of a box grater, finely grate the lime to get 2 teaspoons. Halve the lime crosswise.

2 Toast the coconut flakes

Add the coconut flakes to a small pot. Toast on medium-high, 2 to 4 minutes, or until lightly browned and toasted. Transfer to a bowl.

Toast the coconut flakes
Make the caramel & topping
3 Make the caramel & topping

Cut 3/4 of the butter into large pieces. In the same pot, combine the brown sugar and butter pieces. Cook on medium, whisking frequently, 3 to 5 minutes, or until melted and thoroughly combined. Turn off the heat; stir in the juice of 1 lime half. Transfer to the greased cake pan and spread into an even layer. Evenly top with the sliced pineapple.

4 Make the batter & bake the cake

Melt the remaining butter in a large bowl in the microwave. Set aside to cool slightly. In a medium bowl, combine the biscuit mix, flour, baking powder, vanilla powder, and a pinch of salt. Whisk to thoroughly combine. To the bowl of melted butter, add the granulated sugar, lime zest, sour cream, honey, eggs, the juice of the remaining lime half, and 1/4 cup of water. Whisk until smooth. Add the dry ingredients to the wet ingredients. Stir until just combined (be careful not to overmix). Pour the batter over the topping; spread into an even layer. Bake 26 to 30 minutes, or until the cake is set and cooked through.

Make the batter & bake the cake
Invert the cake & serve your dish
5 Invert the cake & serve your dish

Remove the cake from the oven; immediately run a butter knife around the edges to release the cake from the sides of the pan. Carefully place a serving dish over the cake and invert. Evenly sprinkle the outer rim of the cake with the toasted coconut flakes. Serve while still warm. Enjoy!

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