Pineapple-raspberry upside-down cake

This article has not been rated yet.


20 min


2 cakes, for 20 wedges

* PLUS Cooking time: 7 minutes, Standing Time: 5 minutes, Baking Time: 45 minutes


  • 1 medium pineapple
  • 1/3 cup butter
  • 1 cup packed brown sugar
  • 1/4 cup rum , preferably dark (optional)
  • 2 cups raspberries , or 2 1/2-pint containers (optional)
  • 3 cups all-purpose flour
  • 4 tsp baking powder
  • 1 tsp salt
  • 1/2 tsp ground ginger
  • 1 cup butter , at room temperature
  • 1 1/2 cups granulated sugar
  • 3 eggs
  • 1/2 tsp vanilla
  • 2/3 cup milk


  • Preheat oven to 350F (180C). Lightly butter 2 (9-inch/23-cm) round cake pans or coat with non-stick cooking spray. Cut top off pineapple, then slice peel from fruit. Cut away brown eyes. Stand pineapple on its end and cut into quarters. Slice off and discard core from each quarter. Cut quarters into 1/2-inch (1-cm) pieces. Measure out 6 cups (1.5 L) or less. Do not use more or cakes may not bake through.
  • In a large frying pan set over medium heat, melt 1/3 cup (75 mL) butter with brown sugar, stirring occasionally. When mixture is bubbly and starts to foam, after about 3 minutes, carefully add all pineapple pieces (do not add any juice). Stir often with a wooden spoon until pineapple is just tender, about 4 minutes. Stir in rum, if using, then remove from heat. Pour mixture into pans, making sure there are equal amounts of pineapple and liquid in each pan. Evenly scatter raspberries, if using, between pineapple pieces.
  • In a medium-size bowl, using a fork, stir flour with baking powder, salt and ginger. In a large bowl, using an electric mixer on medium-high speed, beat 1 cup (250 mL) butter until creamy, about 1 minute. Gradually beat in granulated sugar until mixture is pale and texture resembles creamy whipped butter, at least 2 minutes, scraping down sides of bowl as needed. Beat in eggs, 1 at a time, beating well between additions and scraping down sides of bowl. Beat in vanilla. Reduce speed to low and gradually beat in one-third of flour mixture, then half of milk. Repeat additions, ending with flour mixture, beating just until blended. Batter will be thick. Spoon batter by tablespoons over pineapple. Don’t worry if it doesn’t cover fruit entirely as batter spreads as it bakes.
  • Bake in centre of 350F (180C) oven, rotating pans halfway through for more even baking. Cakes are baked when edges turn dark brown, centre is firm to the touch and a cake tester inserted into centre of each cake comes out without batter clinging to it, from 45 to 50 minutes. If, after 30 minutes, cake tops are brown, loosely cover each cake with a sheet of foil for remainder of baking. Remove cakes from oven and let stand in pans at least 5 minutes or up to 30 minutes.
  • Run a knife around edge of each cake. Place a large cake plate upside down on top of one hot cake. Invert cake onto plate. If any pineapple sticks to pan, remove and place it on cake. Repeat with other cake. Cut into wedges. Serve warm or at room temperature. If making more than 1 day ahead, turn cakes out of pans. Cool, then cover with a tent of foil and leave at room temperature. Warm in microwave before serving.

Nutrition (per serving)

  • Calories
  • 303,
  • Protein
  • 3.4 g,
  • Carbohydrates
  • 43.5 g,
  • Fat
  • 13.4 g,
  • Fibre
  • 0.9 g,
  • Sodium
  • 308 mg.

This tangy cake is a scrumptious way to end a meal.