Beth’s Pineapple Upside Down Cake Recipe | ENTERTAINING WITH BETH

Beth’s Pineapple Upside Down Cake Recipe | ENTERTAINING WITH BETH

Learn how to make my grandmother’s Pineapple Upside Down Cake Recipe. A classic dessert that deserves a comeback!
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SHOP MY FAVORITE KITCHEN PRODUCTS IN MY KIT SHOP! (Pineapple Cake Tin in my Baking Kit) (These links go to amazon where I am an affiliate partner)

Blueberry Lemon Bundt Cake
Creme Brulee Cheese Cake
Classic Chocolate Birthday Cake
Chocolate Marble Cake
Chocolate Mousse Cake

Serves 8-10


For topping:
1 cup (180 g) brown sugar
4 tbsp (60 ml) melted butter
7 pineapple rings, canned variety

For Cake:
4 eggs
1 cup (200 g) of sugar
1 tsp (5 ml) vanilla
1 cup (120 g) of flour
1 tsp (5 ml) baking powder
¼ tsp (1.25 ml) salt

For Serving:
Coconut Ice Cream
Beth’s Caramel Sauce (see below)
2 tbsp (30 ml) Unsweetened Coconut flakes

For the Caramel Topping:
1 cup (200 g) sugar
½ cup (120 ml) heavy cream (AKA double pouring cream)
1 tbsp (15 g) unsalted butter
1/8 tsp (.75 ml) sea salt

Spray a 10” (25 cm) cake pan with baking spray. Then pour the melted butter into pan, sprinkle with the brown sugar until evenly distributed. Place pineapple rings on top filling the bottom of the pan in an even layer. Set aside.

In the bowl of an electric mixer beat the egg and the sugar on high for 5-7 minuets until doubled in volume and pale yellow. Add vanilla.

In a separate bowl whisk together the flour, baking powder and salt. Add slowly to the egg mixture until just combined.

Pour batter on top of pineapples and bake at 350F (175C) for 30 mins until golden brown and set.

Allow to cool for 15 mins and then reverse the cake onto a cake stand.

Heat white sugar in a deep saucepan. As it heats the sugar will melt and begin to caramelize. Keep swirling it in the pan, lowering flame if needed so that it does not burn. Once it reaches a caramel color, add the heavy cream allow it to bubble and then it will settle down. Add butter and salt. Use immediately. Or transfer to a heat safe container and refrigerate until ready to re-heat and serve.

Cut cake into slices and serve with coconut ice cream drizzled with caramel sauce and topped with unsweetened coconut flakes.

Hi! I’m Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE!


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