I love this pineapple upside down cake from Michelle, it’s gorgeous and only makes a couple so you’ll never risk overeating it. As a kid, I used to have pineapple upside down cake in the fall all the time. My family’s cake had canned pineapple as fresh wasn’t so common in our grocery store, but just thinking about it makes me yearn for home. -Kathy
It wasn’t until after I graduated college that I finally learned how to cut a pineapple. I had called my mom earlier in the day for guidance as I stood in the store debating whether or not to buy a fresh pineapple. Growing up, we frequently had the prickly fruit on the counter top waiting to be chopped up or a bowl full of it in the fridge. As I stood in the narrow kitchen of that first apartment staring down the tough looking fruit, I was determined to be successful. I began slicing away and for the rest of the week every time I pulled that Tupperware of perfect pineapple cubes from the fridge I felt satisfied that I had finally graduated from eating canned pineapple to fresh.
After having made the Blueberry Buckle and Grapefruit Coconut Cake from my grandmother’s old cookbook, I knew I wanted to reinvent a classic dessert from the 60’s. As I was thumbing through the book, I came across the classic Pineapple Upside Down Cake. I immediately knew that I was going to make it, and make it my own.
I decided to create the batter from scratch and to use fresh fruit instead of the canned fruit. I combined fresh cut pineapple and peaches and let them soak in a little bit of rum while I prepared the rest of the cake. I also decided to make individual cakes in ramekins, mainly out of the necessity to not have an entire cake sitting around. Ultimately though, the mini cakes worked out perfectly. This recipe makes four of them and they would be the perfect addition to the menu for a small dinner party, serving each guest their own tiny rum-filled cake.
Pineapple Upside Down Cake (serves four)
- 1 cup of peaches, peeled, pitted and chopped
- 1 cup of pineapple, peeled, cored and chopped
- 1 handful of chopped pecans
- 4 teaspoons, brown sugar
- 1 tablespoon, butter, melted
- Splash of rum, if desired
- ⅔ cup flour
- 6 tablespoons, sugar
- 1 teaspoon, baking powder
- ¼ teaspoon, salt
- Fresh grated nutmeg, to taste
- 6 tablespoons, milk
- ½ teaspoon, vanilla extract
- 2 tablespoons, butter, melted
- Preheat oven to 350 degrees.
- Combine chopped peach, pineapple and rum (if using) in a small bowl and let sit while you prepare other ingredients.
- Prepare the cake batter: combine flour, sugar, baking powder, salt and nutmeg in a bowl. Whisk in milk, vanilla extract and melted butter.
- Assemble cakes: Coat four ramekins with cooking spray. Add ¼ tbsp of melted butter to each ramekin followed by 1 tsp of brown sugar. Spoon in pineapple and peach mixture to cover the bottom of the ramekin. Sprinkle some crushed pecans over, if using.
- Divide the cake batter evenly between the four ramekins, spooning it over the peach and pineapple mixture. Bake for about 20 minutes, or until a toothpick inserted comes out clean. Let cool for five minutes then run a knife around the edges, invert cakes on plates.
- Top with powdered sugar and additional nuts, if desired.
Photos taken and styled by Michelle Martin.
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