Pineapple Upside-Down Cake
Recipe type: High Altitude
  • Topping:
  • ½ medium pineapple, peeled, quartered lengthwise, and cored
  • 1 stick (4 oz) unsalted butter
  • ¾ cup brown sugar
  • Cake:
  • ¾ stick (3 oz) unsalted butter, room temperature
  • ¾ cup sugar
  • 2 eggs
  • 1 vanilla bean pod, split and scraped, seeds reserved
  • 1½ tablespoons dark rum
  • 1½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup pineapple juice
  1. Preheat your oven to 350 F.
  2. To prepare the topping, cut the pineapple crosswise into ⅜″ thick slices. Melt the butter and brown sugar in a sauce pot and simmer for 3-4 minutes.
  3. Remove from heat and pour into a 9″ cake pan. Carefully arrange the pineapple slices on top of the brown sugar sauce.
  4. To make the cake, cream the butter and sugar in the bowl of an electric mixer until light and fluffy, 3-4 minutes.
  5. Add the eggs, one at a time, beating well after each addition.
  6. Mix in the vanilla bean seeds and rum.
  7. Combine the flour, baking powder, and salt. Alternately add to the batter with the pineapple juice, mixing just until combined.
  8. Scrape down the sides and bottom of the mixer bowl and ensure everyone in the batter is happy and evenly distributed.
  9. Spoon the batter over the topping and spread it evenly. Place in the oven and bake for 30-35 minutes or until the top and edges of the cake are a light golden brown and the center springs back when lightly touched.
  10. Cool for 5 minutes, then carefully invert the cake onto a serving platter. Replace any pineapple stuck to the bottom of the pan.
Recipe by High Altitude Bakes at