新鲜的Pineapple Upside-Down Cake

As per other reviewers thoughts I halved the batter. It took 40 minutes to bake (watched like a hawk!). Glad to have done so. It was a VERY sweet cake (I did not halve the brown sugar or pineapple). The presence of fresh pineapple was lost in the sweetness. I love sweet, but found myself aching for variation with the pineapple. Am tempted to make again using a different sweetener than the brown sugar, possibly with a syrup with some brown sugar and perhaps rum, nutmeg, cloves? Think that there must be way to integrate more pineapple flavor to the cake itself, perhaps with the buttermilk portion? Will be re-reading reviews to see if others have addressed that possibility.

• theflyingaunt

• Livonia, MI

• 11/20/2021

An almost over-ripe pineapple brought me to this recipe. Like others I reduced the butter for the pan/topping (2 tbs), but used all the brown sugar. I also used brown sugar (1/3 c.) in the cake, reduced the butter (6 tbs) and added 1/2 teas. cardamon. The cake was done in 45 minutes and was moist. The flavor was good; however, in the future I will reduce the amount of cake by 1/3. I prefer more fruit to cake ratio.

• Anonymous

• Pendleton, Oregon

• 1/17/2019

我做了这个,因为我想要一个食谱新鲜pineapple, not canned. I found the amount of brown sugar excessive and used only half. Followed the recipe exactly otherwise, using European butter. Baked the cake in the exact pan size as the recipe suggests, and while I was worried about overflow it didn't happen. I did bake the cake for around 65 minutes though, after 45 minutes it was still wobbly so I did a bit of digging and there was still liquid batter. But every oven runs differently, so I wasn't bothered about this. After 15 minutes of resting it flipped out without any issues. The pineapple was nicely caramelized, even with half the brown sugar. The cake turns out light and airy, as long as the butter/sugar/egg mixture is beaten long enough for plenty of air to be incorporated. The batter should be almost fluffy when it goes into the pan, no chance of this recipe turning out tough or dense if done right. I thought it tasted ok, but it's definitely nothing too adventurous or special. If I make it again, I'll either add some more flavor to the batter with spices (nutmeg should be nice) or soak the cake with some reduced pineapple juice while still warm. Overall, an excellent base recipe for upside down cakes with fresh fruit. But needs some fine-tuning in the taste department, as it tasted too bland for me (and yes, I did shake the buttermilk very well).

• MillyVanilly

• 8/1/2016

This is a very light, moist cake and not too sweet. I used only 1/3 stick of butter for the pan, and it came out easily.

• foofoodie

• 3/6/2016

NOTES: This was super tasty. Used a ten inch spring form pan & used parchment paper to prevent it from over flowing- as was suggested in the reviews. . Used Pam on the edges of the pan & bottom & 1/2 the amt of butter. Used all brown sugar for top as well as cake. Used 2/3 Tbsp of fresh lemon in 2/3 cup of milk for the buttermilk. Baked at 355degrees for 44 min. It came out of pan after 20 min cooling without problem. Some cracks on the top where the breaks were between the pineapple & a bit moist looking on the cake. But it was fully cooked when checked at 44 min with the wooden pick test. Perhaps would be better to cut the pineapple a little thinner & overlap it completely across the top of the cake..? Would def make again!

• Anonymous

• Surrey,BC

• 2/6/2016

I was a bit tentative about making this cake because of the mix of positive and negative reviews. I went ahead and tried it. It was delicious! I took the cake to a family brunch and everyone loved it. Those who ended up with a dry cake need to try again. Use a very ripe pineapple, make sure your buttermilk is well shaken and use all the butter that the recipe calls for.

• Tsuyako

• Honolulu, HI

• 6/10/2013

Enjoyed this very much. The dense cake is rich and moist the pineapple fresh and tart. Couple of notes: 1) the pan I had was about 1.5 inches deep not 2 as the recipe requires. Still, I made the entire recipe anyway and still loved it. 2) It could have benefited from another 5-8 minutes in the oven to get a more caramelized crust on the pineapple. 3) The brown sugar/butter mix at the bottom of the pan seemed excessive. I think I used about 1/2 the required butter but maybe that's why the crust wasn't as caramelized as I had hoped. Overall great recipe and fairly easy... don't forget to shake up that buttermilk!

• adowayee

• Washington D.C.

• 4/19/2013

well...I did do some substitutions.... but it is the best cake I have tasted of the upsidedown variety! I used half butter and half coconut oil. The other sub which I often use is, equal parts yogurt and milk instead of buttermilk. All the other ingredients were same. The texture is amazing...not at all tough or dry! Delicious!!!!!

• debranokra

• Miami Beach

• 6/28/2012

I didn't like this recipe. The cake was dry and flavorless. Not at all what I remembered of other Pineapple Upside-Down Cakes that I used to love. Will find a different recipe.

• eug129

• Miami

• 11/20/2011

I made this cake for a big family birthday dinner not knowing what to expect but odds were in my favor. The cake came out perfectly and it looked picture perfect.

• audreythao99

• San Francisco

• 4/3/2011

My Aunt Ellen and I made a similar recipe but the difference was it called for 1/4 c. of honey in addition to the brown sugar in the pan........we used canned pineapple. I highly recommend adding the orange blossom honey to this recipe.

• mccutchen

• Sugar Land, TX

• 12/29/2010

Made an edicble dessert, but won't be my "go to" pineapple upside-down cake. It was dry and dense and not very flavorful. I was disapointed, because of the good reviews.

• MsChef_0000

• lakes region, nh

• 11/11/2010

Wonderful recipe - make it just as is - To the reviewer who called this cake bland ... you need to shake the buttermilk well before pouring. Yeah, I used to make that mistake too.

• Anonymous

• Washington, CT

• 7/21/2010

cake is very rich. I cut the sugar (half of one of the 1/3 cup) in the batter since the bottom have brown sugar and the cake is about an inch and half high. Still very sweet. I splashed rum to the pineapple layer and the cake turned out soggy. Tasted uncooked batter. I would make this again but only 1/3 c of sugar and less pineapple (not overlap as the recipe says) so the batter will not be soggy by the pineapple.

• Anonymous

• nc

• 7/8/2010

Not much different from an c.1970 BH&G Good Housekeeping recipe. It works. Mypineapple was in small wedges and so made an attractive tile pattern in the finished product. Used 8"x8" glass dish(same capacity as 9"round) but there is too much blah white 'cake'for my taste. Next time a larger pan, and maybe some added coconut & nutmeg in the batter.

• Anonymous

• torontno

• 3/29/2010