Pineapple upside down cake

It has been a while since I last made a cake, I usually love to have a piece of cake with a cup of coffee or tea for breakfast. This was my first attempt at making a pineapple upside-down cake, and I was really happy with the result. 
In fact, I had been craving something sweet for a while, and I always enjoy having fruit in dessert. This cake is so simple to make, thanks to Thomas Keller!
The cake turned out great, the thick caramel syrup combined with fresh and juicy sliced pineapple and paired with a moist spongy cake is really delicious! 

Ingredients (serves 8):
Pan Schmear:
8 Tbsp (1 Stick; 4 oz; 110g) unsalted butter, at room temperature
1 ½ tbsp honey
½ tsp Dark Rum
1 cup packed light brown sugar
¼ tsp Vanilla Paste or Pure Vanilla Extract
sea salt

1 Gold (Extra-Sweet) Pineapple

1 1/3 cups cake flour
2 tsp Baking Powder
8 tbsp (1 Stick; 4 oz; 110g) unsalted butter, at room temperature
½ cup + 2 tbsp Granulated Sugar
½ tsp Vanilla Paste or Pure Vanilla Extract
2 large eggs
1 tbsp + 1 tsp milk

Preheat the oven to 350˚F (180ºC).

In the bowl of a stand mixer fitted with the paddle, combine the butter, honey, rum, brown sugar, and vanilla and beat until smooth and well blended. Spread 1/3 cup of the schmear over the bottom of a 9-inch silicone cake pan. Sprinkle lightly with salt. (The remaining schmear can be refrigerated for up to 2 weeks or frozen for up to 1 month; bring to room temperature before using.)

Cut the top and bottom from the pineapple and cut away the peel. Cut the pineapple lengthwise into quarters, and cut off the core from each section. Cut each piece crosswise into ¼-inch thick slices. Beginning at the perimeter of the pan, make an overlapping ring of pineapple slices with the curved side facing out. Make a second ring inside the first one, overlapping the slices in the opposite direction, working toward the center of the pan.

Sift the flour and baking powder together; set aside.

Put the butter and sugar in the bowl of a stand mixer fitted with the paddle and mix on low speed to combine, then beat on medium speed for about 3 minutes, until light and creamy, stopping to scrape down the sides as necessary. Mix in the vanilla. Add the eggs one at a time, beating until the first one is incorporated before adding the second and scraping down the sides as necessary. Beat in the milk. Add the flour mixture in 3 batches, beating until combined.

Pour the batter into the pan and spread over the pineapple. Bake for 15 minutes. Rotate the pan for even browning and bake for another 20 to 25 minutes, until a cake tester or wooden skewer inserted in the center of the cake comes out clean. Cool the cake in the pan on a cooling rack for 20 to 40 minutes.

Run a knife around the edges of the cake, invert onto a serving platter, and serve warm. (Leftover can be stored at room temperature for up to 2 days.)

Gâteau renversé à l'ananas
Ingrédients (8 personnes):
Le caramel:
110 g de beurre doux à température ambiante
1 ½ càs de miel
½ càc de rhum brun
200 g sucre roux
¼ càc de vanille ou d'extrait de vanille
sel de mer

1 ananas

150 g de farine
2 càc de levure chimique
110 g de beurre doux à température ambiante -
30 g de sucre
½ càc de vanille ou d'extrait de vanille
2 œufs
1 càs + 1 càc de lait

Préchauffez votre four à 180ºC.

Dans le bol d'un robot batteur, battez le beurre, le miel, le rhum, le sucre brun et la vanille afin d'obtenir un mélange homogène. Beurrez votre moule et nappez-le de du 1/3 de ce mélange. Saupoudrez un peu de sel. (Le caramel restant peut être conservé 2 semaines au frigo et 1 mois au congélateur; il faut le décongeler avant tout usage).

Epluchez l'ananas. Coupez-le en tranches de 1 cm environ. Avec un emporte-pièce retirez la partie centrale des tranches d'ananas puis couper chaque tranche en 4 ou 5 morceaux réguliers.
Disposez ces morceaux d'ananas sur le caramel.
Tamisez la farine et la levure. Réservez.

Dans un grand bol, battez le beurre et le sucre environ 3 mn, jusqu'à obtenir un mélange crémeux. Ajoutez la vanille. Incorporez l'un après l'autre les 2 œufs, battant après chaque ajout. Ajoutez le lait puis la farine en 3 fois, battant jusqu'à obtenir un mélange homogène.

Versez cette préparation sur les morceaux d'ananas. Enfournez 15 mn. Tournez le moule et laissez cuire 20 à 25 mn de plus. Vérifiez la cuisson en piquant un cure-dent. Laissez le gâteau se refroidir 20 à 40 mn.

Passez un couteau entre le gâteau et le moule, puis retournez-le sur un plat. (Ce gâteau peut être conservé à température ambiante environ 2 jours).


  1. This is one of my favourite cakes! A large slice of moist and buttery pineapple cake with some good black coffee would make a dozy soul completely awake and refreshed!

  2. This is one of my favorite childhood cakes! It is so easy to make and usually I have all the ingredients too!

  3. This looks gorgeous and not too hard either!

  4. The butter, honey, rum mixture sounds great with pineapple! I'm going to have to try this.

  5. I am glad I ran across your page. Your dishes are quite excellent. Pineapple upside down cake is one of my favorite's. Thanks for sharing your recipe.

  6. Oh Cherine, what a beautiful pineapple upside down cake....I am sure that the rum adds some great flavor to it :-)

  7. Chicho I love pineapples and this look Perfect and georgeous! gloria

  8. The cake looks perfect. Well done!

  9. Ce gâteau a l'air excellent avec ces ananas caramélisés!!

  10. This is almost a work of art. It really looks marvelous and not impossibly difficult to make. I know I'd like this very much. I hope you are having a wonderful day. Blessings...Mary

  11. c'est marrant je pensais justement faire un gateau a l'ananas "retourne", jolie recette et superbe gateau!

  12. I've never seen such an elegant pineapple upside-down cake before! They always look so kitchy to me, but this one, this baby has class. Now I'm sorely tempted to make one, too.

  13. Saw your profile on another page. Glad I found your amazing blog. Wonderful photography. Look forward to following you here. Cheers!

  14. Wow, It looks so pretty, and must be delicious, I love desserts that are a bit tart.

  15. This is so gorgeous. I can't wait to try this. I love anything tart and sweet.

  16. That cake looks/sounds delicious. Love that platter!

  17. This is pineapple cake with such an elegant twist. Lovely!

  18. Tiens voilà un gâteau typiquement américain que tu as très bien réussi!

  19. Oh wow, you've managed to make the humble pineapple cake into something ultra sensuous! It look gorgeous!!!

  20. Awesome stuff! I'm sure some ice cream or a thick dollop of double cream won't be such a bad idea hehehe.

  21. so nice tasty too I guess

  22. I feel hungry while looking at this georgeous cake!

  23. looks incredibly delicious. i'm going to keep this one on my recipe notes to refer to one day when i have the time to cook it myself. :-)

  24. What a pretty cake! I've never made pineapple upside down cake, but I'm putting it on my to-do list for this summer :)

  25. This looks amazing! I love pineapple upside down cake, and this one looks packed with pineapple and flavour. bookmarked:)

  26. What a pretty cake. I'm fond of this wonderful treat!

  27. This looks wonderful! I love that you re-created the traditional design. I'm bookmarking. :)

  28. So pretty! I've made pineapple upside-down cake before, but it always looks so homey and unimpressive. I was looking for a way to do it beautifully for a holiday party, and now I've found it.

  29. This upside down cake looks gorgeous! I tried it a coupe of time but it never comes out looking so beautiful. The batter seeps through the gaps and the pineapples don't stand out the way they do in yours. The top looks rather flat and unappetising. How can I ensure a pretty top?


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