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Pineapple Upside Down Cake Doesn't Get Any Better Than This!

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“This recipe comes from a wonderful friend who said it came from her grandmother and was devoured every time she made it. If you choose to create it, you will understand why. I was fortunate enough to have been served a piece of this and later given the recipe which I am sharing with you because I've NEVER had anything better. Yes, it takes a little extra effort you young folk, but I know you won't be disappointed and anything worthwhile takes a little effort!”
READY IN:
1hr 20mins
SERVES:
8
YIELD:
1 CAKE
UNITS:
US

Ingredients Nutrition

Directions

  1. Start by making the caramel topping. Take brown sugar and butter and combine and melt in a saucepan on medium heat until sugar disolves and the mixture is bubbly. This should take several minutes. (After sugar melts, don't stir.) Pour mixture into a 10-inch diameter stick-free cake pan with 2 inch high sides. Arrange pineapple slices in a single layer on top of the caramel mixture. You should be able to fit about 7 slices.
  2. Preheat oven to 325 degrees F. Whisk the flours, almonds, baking powder and salt in a large mixing bowl. In a separate bowl, use an electric mixer to beat the sugar and butter together until light and fluffy. Add eggs, one at a time, beating after each addition. Beat in the vanilla. Add dry ingredients alternately with sour cream in 2 additions each, beating well after each addition. Pour cake batter over caramel and pineapple in pan.
  3. Bake cake until tester inserted into the center comes out clean, about 1 hour to 1 hour 15 minutes (mine was actually done in one hour, so check after one hour). Turn cake out onto platter. Serve warm or at room temperature.
  4. BEWARE: some caramel might drip on the bottom of your oven while baking; I cleaned it up immediately after taking the cake out, scraping it off with a spatual--be careful! You know how hard it is to get that caramel off when it hardens:).

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