Have you ever made a pineapple upside-down cake and had all the goodies stick to the bottom of the pan? I have. I hold my breath as I invert the pan and then sigh with either frustration or relief as I unveil the cake. Granted, it is easily remedied by prying the caramelized fruit from the pan and carefully put back in its rightful spot on the cake, but it is a touch disappointing. Baking the cakes in a jar and leaving them right-side up solves that and if you really want to serve them upside-down, just flip the jar over onto the plate.
Trading the maraschino cherries for fresh thyme leaves gives this classic pineapple dessert a more exciting and summery taste and a little plain yogurt cuts some of the sweetness.
Pineapple Rightside-Up Cake with Fresh Thyme:
1 small pineapple
4 tablespoons unsalted butter
3/4 cup brown sugar, well packed
1/4 cup rum
1 tablespoon Fresh thyme leaves
8 tablespoons (1 stick) unsalted butter
3/4 cup brown sugar, well packed
1 cup (5 ounces) unbleached all-purpose flour (scoop and sweep)
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup plain yogurt (non-fat or full fat will work)
1 tablespoon rum
1 teaspoon pure vanilla extract – here is a recipe for making your own
To make the cake:
Preheat oven to 350°F
Have ready eight 8-ounce jars or ramekins (I’ve used recycled jam jars)
To slice the pineapple: Using a very sharp knife, cut off the top and bottom of the fruit, so that it will sit flat on your cutting board. To remove the sides, start at the top and cut downward. Be sure you cut in deep enough to remove all of the hard spiny spots.
Once all of the exterior is removed, you will want to slice the pineapple in half, top to bottom. Slice the half into quarters and then remove the woody core of the fruit. Cut the cored piece in half again and then slice into 1/4-inch pieces.
Place the fruit into a pot and add the butter, sugar, salt and rum. Cook for about 20 to 25 minutes to reduce the juices slightly. The timing will depend on the size of your pineapple.
At the end of the cooking, add the thyme to the pineapples.
To mix the cake:
In a bowl whisk together the flour, baking powder and salt. Set aside.
In a stand mixer, fitted with the paddle attachment, cream together the butter and brown sugar on medium speed, until light and fluffy. Add the eggs, one at a time, mixing until incorporated. Add half the flour mixture and mix just until blended. Mix in the yogurt, rum and vanilla. Add the remaining flour and blend well, be sure to scrape down the sides of the bowl.
Fill each of the jars or ramekins about a 1/4 full with pineapple and some of the juices.
Divide the cake batter evenly over the pineapple.
Add more pineapple and juice to the top, but just a thin layer.
Bake for about 35 minutes or until cake is set.
Serve warm or room temperature with a bit of lightly sweetened whipped cream or vanilla ice cream.
and a sprig of thyme.
If you want to serve them as individual upside-down cakes, just run a knife around the outside edge of the jar and invert them onto a plate.
10 thoughts to “Pineapple RightSide-Up Cake (you can turn it upside-down too!)”
That is so pretty! I am so making this for my dad. He loves pineapple upside down cake, and this version is much more my style. 🙂
These look amazing! I love the jars. I bet they’d also be fabulous with peaches — they’re all over the markets here and I’m always looking for things to do with them. I’ll have to try this!
How pretty! I love those jar cakes. Can I just put any jam jar in the oven? I would think they will explode… but looks like maybe not 🙂 pinned.
This is a very good question and I guess it is a risk to put any glass in the oven, but most of it is tempered if it has had jam in it? There are some beautiful jars that are tried and true from WECK.
Just stumbled across your site last week and have become hooked.
Your creativity, not to mention culinary skills have inspired me, at a time when inspiration is much needed.
Love this! Your posts are always so gorgeous.
These are gorgeous! Your site looks delicious- you are very talented!
I always wondered why it would have to be upside down. Right side up seems like a much better idea! These are beautiful in the jars, too!
My only thought about turning it upside-down is that all the nice juices at the bottom end up in the cake.
Enjoy it either way! Zoë
Love the combination of flavors. A little something unexpected when it comes to baking is always a pleasant surprise and keeps things interesting. I second the peaches idea! Yum.