Introduction: Classic Pineapple Upside Down Cake

By Recent: Backcountry First Aid
About: Building design/consulting in Vancouver, WA. Resource based problem solver... in other words, I always take a minute to look in construction dumpsters :) ---the way some have to workout everyday... i have to …

Pineapple has bumped up a few spots to become one of my favorite flavors. I didn't grow up with an upside down cake. I think many people see it as too difficult.

The cake is simply incredible!

  • Visual Recipe. Trying out a new style for presenting recipes with a visual write-up. (full graphic in next step)
  • Caramel Topping. The most challenging part. The goal here is to make this part more accessible. Really is simple and using water + sugar makes it really straightforward.

---note that this recipe comes from joanne chang's flour.

Step 1: Graphic + Ingredients

Infographics have become popular ways to communicate information. For a visual person like me it is much easier to see a recipe drawn out on a single sheet of paper.

Ingredients - Dry

Ingredients - Wet

  • 2 Eggs - see our ladies on instagram @kutzkycoops
  • 3 Yokes - suggest using the spoon method to separate
  • 1/2 c. Butter (melted) - we find kwik trip to be the best price in southeast mn!
  • 1 tsp Vanilla - watkins on amazon

Ingredients - Caramel/Pineapple Topping

  • 3/4 c. Sugar
  • 1/2 c. Water
  • 6 tbsp Butter
  • 1 Pineapple (at least 3/4)

---the further reduction noted in step 4 and oiling the 9" pan are the only items missing from the infographic

Step 2: Mixing Dry

Sift dry ingredients together is a mixing bowl.

Easiest way for us is to add ingredients directly to sifter over the mixing bowl.

Step 3: Mixing Wet + Combine

Whisk together wet ingredients. Combine.

Mixing dry, wet and combine steps can happen while making the caramel topping (see next step).

Step 4: Caramel / Pineapple Topping

Photos walk through the process in reverse order. See notes below.

  1. Water + Sugar - bring to a boil [high heat]
  2. Heat + Whisk - keep moving until the mix starts to brown [med-high heat]
  3. Melt in Butter - allow butter to melt in [low heat]
  4. Add Pineapple - cut chunks are added to the mix. reduce for 8-10 min [med-high heat]
  5. Remove Chucks(see next step). Reduce mixture another 2-3 min [med-high heat]

---the further reduction noted in 5 above and oiling the 9" pan are the only items missing from the infographic

---yes, always enjoy using the infrared thermometer. this time of year I use it for checking windows to see where cold air is leaking. temps his zero yesterday.

Step 5: Layer in Pan

Arrange pineapple slices in a 9" (oiled) pan.

From there add the reduced caramel topping. Add the combined cake ingredients.

----note that this cake batter tastes fantastic even raw. a sign of good things to come.

Step 6: Baking

The oven should be pre-heated to 350F / 175C. Bake for 45-55min.

The photos where taken at Min 1, Min 20, Min 50. Notice that the center has become flaky. The oven was turned off at 45 min and the cake rested in the hot oven for another 5 min before coming out. ---jess typically allows cakes to sit for a few min after a toothpick comes out clean.

Step 7: Rest + Flip

Allow 20 - 30 min for the cake to rest. Flip the cake and allow a 10 seconds for the topping to release from the pan. These glass pyrex pans make it really easy to see the caramel separate.

----here are the same used 9" pans we found at an estate sale

Step 8: Serve + Enjoy

Hope you've found this instructable useful. As my first one providing a sketch of the recipe I'd welcome any feedback in the comments.

Enjoy this fantastic cake!

----recipe credit. yes, this one comes from joanne chang's flour. one of jess's favorites along with smitten kitchen's every day.

Here are a few other recent baking posts: