Celebration Pineapple Upside-Down Cake Recipe

This Celebration Pineapple Upside-Down Cake Recipe is an elegant and boozy recipe, which is made with brandy-poached fruit and a light sponge. It’s a show-stopping dessert, ready in about 2 hours.

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Celebration Pineapple Upside-Down Cake Recipe Ingredients

Creme Anglaise:

• 1/2 cup milk
• 1/2 cup heavy cream
• 1 vanilla bean, split and seeded (or 1 tsp vanilla extract)
• 1/4 cup sugar
• 4 egg yolks

Pineapple and Cherries:

• 1 cup water
• 1/2 cup brandy
• 1/2 fresh pineapple, peeled, cored, and cut into 1/4-inch rings
• 1/2 pint fresh cherries, halved and pitted

Cake Batter:

• Canola oil, for greasing
• 1 1/4 cups cake flour
• 1/4 cup sugar, plus 3/4 cup
• 6 large eggs
• 1/3 cup melted butter
• 1 teaspoon vanilla extract

How To Make Celebration Pineapple Upside-Down Cake Recipe

1. Make the Creme Anglaise: In a saucepan, combine the milk, heavy cream, and vanilla bean seeds and pod. Add half the sugar and bring the mixture to a simmer. In a separate bowl, whisk the egg yolks with the remaining sugar. To temper the eggs, slowly whisk a small amount of the hot milk mixture into the yolks. Pour the tempered egg mixture back into the saucepan. Cook over low heat, stirring constantly, until the sauce thickens enough to coat the back of a spoon. Do not let it boil. Remove from heat, strain, let cool, then refrigerate until chilled.
2. Poach the Fruit: In a skillet, bring 1 cup of water and the brandy to a boil, then reduce to a simmer. Add the pineapple rings and poach for about 10 minutes to soften them and infuse the flavor. Remove the pineapple and set aside. In the same liquid, cook the cherries for about 10 minutes. Remove from heat and let the fruit cool.
3. Prepare the Oven and Pan: Preheat the oven to 350 degrees F. Brush the bottom of a 9-inch round cake pan with oil, line it with parchment paper, and brush the parchment with oil.
4. Whip the Batter: Sift the cake flour and 1 tablespoon of sugar together several times. In a separate heatproof bowl set over a larger bowl of hot water (bain-marie), whisk the eggs and the remaining 3/4 cup of sugar until the mixture is warm to the touch (100-120°F). Remove the bowl from the hot water. Using an electric beater, whip the warm egg mixture until it has tripled in volume and resembles soft whipped cream (this is the “ribbon stage”).
5. Fold and Finish: Gently fold the sifted flour mixture into the whipped eggs in three additions. Then, gently fold in the melted butter and vanilla. Do not overmix.
6. Assemble and Bake: Arrange the poached pineapple rings in the bottom of the prepared pan, placing a cherry half in the center of each ring. Pour the batter evenly over the fruit. Bake for 20 to 25 minutes, or until a toothpick inserted into the cake comes out clean.
7. Cool and Invert: Let the cake cool in the pan for 10 minutes. Place a serving plate over the pan and carefully invert the cake. Remove the pan and parchment paper. Serve warm or at room temperature, with the chilled creme anglaise.

Recipe Tips

• Why use a sponge cake instead of yellow cake? This recipe uses a “Genoise” sponge method (whipping warm eggs). This creates a much lighter, airier cake that absorbs the fruit juices beautifully without becoming heavy or soggy like a traditional butter cake.
• Tempering eggs for the custard: When making the Creme Anglaise, pouring hot milk directly into yolks will scramble them. Adding a little hot milk to the yolks first (“tempering”) brings them up to temperature gently for a smooth sauce.
• Fresh pineapple vs. Canned: Fresh pineapple is essential here. It holds its texture better during the poaching process. If you must use canned, skip the poaching step, but soak the rings in brandy for 30 minutes instead.
• Sifting is key: Sifting the flour “several times” aerates it, allowing it to fold easily into the delicate egg foam without deflating it.

What To Serve With Celebration Pineapple Upside-Down Cake

This elegant cake comes with its own sauce (Creme Anglaise), but you can add:

• A sprig of fresh mint
• A glass of brandy or dessert wine
• Toasted coconut flakes

How To Store Celebration Pineapple Upside-Down Cake

• Refrigerate: Store the cake in an airtight container in the refrigerator for up to 3 days. Store the Creme Anglaise separately in a jar for up to 3 days.
• Reheat: Gently warm slices in the microwave for 10-15 seconds. Serve the custard cold.

Celebration Pineapple Upside-Down Cake Recipe Nutrition Facts

(Per slice, assuming 8 slices with sauce)

• Calories: ~480 kcal
• Total Fat: 22g
• Saturated Fat: 12g
• Cholesterol: 240mg
• Sodium: 110mg
• Total Carbohydrate: 58g
• Dietary Fiber: 1g
• Sugars: 42g
• Protein: 9g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

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