Upside-Down Pineapple Cutout Cake
Don't let the fresh pineapple deter you — it can be prepped in less time than it takes to preheat the oven. Just follow my lead and slice it vertically, then cut each slab with your favorite cookie cutters, a personal touch that lets you customize the look for any occasion. The cake itself is wonderfully light but heady with the scent of coconut and rum, a perfect match for the gooey brown sugar and pineapple topping.
Servings: 12
Ingredients
- 1 large golden pineapple about 4 pounds
Cake Batter
- 8 ounces all-purpose flour such as Gold Medal, 1 3/4 cups
- 7 ounces sugar 1 cup
- 2 teaspoons baking powder
- 1/4 teaspoon kosher salt Diamond Crystal, half as much if iodized
- 1/8 teaspoon grated nutmeg
- 1 stick unsalted butter 4 ounces, soft but cool — about 65℉
- 2 large eggs straight from the fridge
- 6 ounces unsweetened coconut milk 3/4 cup, full-fat or lite
- 1 tablespoon dark rum or vanilla extract
Brown Sugar Topping
- 6 ounces light or dark brown sugar 3/4 cup packed
- 1/8 teaspoon kosher salt Diamond Crystal, half as much if iodized
- 2 ounces unsweetened coconut milk full-fat or lite
Instructions
Prepare the pineapple
- With a chef’s knife, cut off the pineapple’s leafy top and its thick-skinned bottom so that it stands upright.
- Starting on one side, slice three or four 1/2 inch slabs, until you reach the core.
- Repeat on the opposite side (discard each “heel”, then slice off the remaining “columns” of fruit.
- Cut the slabs with stainless steel cookie cutters no more than 2 inches across, using an assortment of shapes and sizes to maximize the yield; or cut into geometric shapes with a knife. The cutouts can be refrigerated in an airtight container for up to 3 days.
Prep
- Adjust oven rack to lower-middle position and preheat to 350℉.
- Line the bottom of a 10-inch cast-iron skillet with a parchment round.
Make the cake
- Sift flour into the bowl of a stand mixer (if using cup measures, spoon into the cups and level with a knife before sifting).
- Add sugar, baking powder, salt, nutmeg, and butter, then mix on low with a paddle attachment unit the butter disappears into the floury mix, about 2 minutes.
- Add eggs, coconut milk, and rum all at once and mix to form a grainy batter, about 20 seconds.
- Scrape the bowl and beater with a flexible spatula, then fold once or twice to ensure the batter is well mixed from the bottom up.
For the topping
- In a small bowl, stir brown sugar, salt, and coconut milk together with a fork.
- Pour into the prepared skillet, then arrange the pineapple cutouts on top, nestling the pieces together as close as you can (they will shrink as they bake).
- Pour the batter on top.
- Bake until tawny brown and firm, though your fingertip may leave a faint indentation — about 55 minutes (roughly 210℉).
Remove from the skillet and serve
- Loosen the edges of the cake with a knife, place an inverted serving plate on top and, with oven mitts, flip the whole thing over.
- Remove the skillet and serve warm.
Notes
Wrapped tightly in plastic, leftovers will keep for up to 4 days at room temperature.