Baking and desserts · American
Brown-Butter Pineapple Upside-Down Cake
A tender pineapple upside-down cake with nutty brown butter, caramelized fruit, and a soft vanilla crumb.
Jump to recipe30 min prep · 45 min cook
The recipe
Brown-Butter Pineapple Upside-Down Cake
10 servings
Ingredients
- 12 tablespoons unsalted butter, divided
- 2/3 cup packed dark brown sugar
- 8 pineapple rings, well drained
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon fine salt
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/4 cup pineapple juice
Instructions
- Heat the oven to 350°F. Melt 8 tablespoons butter in a light-colored skillet and cook until the milk solids turn amber and smell nutty. Pour into a bowl and cool for 10 minutes.
- Melt the remaining 4 tablespoons butter in a 9-inch round cake pan. Sprinkle in the brown sugar and arrange the drained pineapple rings over it.
- Whisk the flour, baking powder, and salt. In another bowl, whisk the browned butter, granulated sugar, eggs, vanilla, sour cream, and pineapple juice.
- Fold the dry ingredients into the wet just until smooth. Spread over the pineapple and bake 40 to 48 minutes, until a tester comes out clean.
- Cool in the pan for 10 minutes, run a knife around the edge, and invert onto a platter while the caramel is still warm.
Cook’s notes
- Blot the pineapple thoroughly so excess liquid does not make the topping soggy.
- Invert after exactly 10 minutes: too soon is fragile, while fully cooled caramel may stick.
Storage and reheating
Cover and refrigerate for up to 4 days. Bring slices to room temperature or warm briefly before serving.
Frequently asked questions
Can I use fresh pineapple?
Yes. Cut it 1/4-inch thick and pat dry; fresh pineapple will be slightly firmer.
Why did the fruit stick?
The cake likely cooled too long in the pan. Warm the bottom of the pan briefly, then invert again.