Right-Side Up Pineapple Crumb Cake

Inspired by the upside-down classic, we flipped the script on this golden beauty. A brown sugar crumb topping and warm lemon glaze pair with pineapple rings to give this moist cake a sweet caramelized flavor.

Right-Side Up Pineapple Crumb Cake
Makes 1 (10-inch) cake
  • 1 tablespoon (14 grams) canola oil
  • 8 (½-inch-thick) fresh pineapple rings (418 grams)
  • 1½ cups (188 grams) all-purpose flour
  • ¾ cup (150 grams) granulated sugar
  • ¾ teaspoon (3.75 grams) baking powder
  • ¼ teaspoon kosher salt
  • ¾ cup (180 grams) whole milk
  • 6 tablespoons (84 grams) unsalted butter, softened
  • ½ teaspoon (2 grams) vanilla extract
  • 3 large egg yolks (56 grams)
  • Brown Sugar Crumble (recipe follows)
  • Brown Sugar-Lemon Glaze (recipe follows)
  1. Preheat oven to 350°F (180°C).
  2. In a 10-inch cast-iron skillet, heat oil over medium-high heat. Add half of pineapple; cook until lightly browned, about 1 minute per side (reduce heat to medium, if necessary). Remove from skillet. Add remaining pineapple, and repeat procedure. Remove skillet from heat; let cool for 20 minutes. Wipe skillet clean.
  3. In a medium bowl, whisk together flour, sugar, baking powder, and salt. Pour flour mixture into the bowl of a stand mixer fitted with the paddle attachment. Add milk, butter, and vanilla; beat at low speed until combined, about 1 minute. Increase mixer speed to high. Beat for 2 minutes, stopping to scrape sides of bowl. Reduce mixer speed to low. Add egg yolks, one at a time, beating well after each addition. Spread batter into cooled skillet. Arrange pineapple over batter, overlapping slices. Sprinkle with Brown Sugar Crumble.
  4. Bake until golden brown, 35 to 40 minutes. Let cool for 30 minutes. Drizzle with Brown Sugar- Lemon Glaze before serving.

Brown Sugar Crumble
Makes about 1⁄2 cup
  • ⅓ cup (42 grams) all-purpose flour
  • ¼ cup (55 grams) firmly packed dark brown sugar
  • 1⁄8 teaspoon kosher salt
  • 2 tablespoons (28 grams) unsalted butter, softened
  1. In a medium bowl, whisk together flour, brown sugar, and salt. Using a wooden spoon, stir in butter until mixture is crumbly. Cover and refrigerate until ready to use.

Brown Sugar- Lemon Glaze
Makes about 1⁄4 cup
  • ¼ cup (55 grams) firmly packed dark brown sugar
  • 1 tablespoon (21 grams) dark corn syrup
  • 1 tablespoon (14 grams) unsalted butter
  • 1 tablespoon (15 grams) fresh lemon juice
  • 1⁄8 teaspoon kosher salt
  1. In a small saucepan, bring brown sugar, corn syrup, butter, lemon juice, and salt to a simmer over medium heat, stirring frequently. Cook until smooth, about 1 minute.


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    • Hi Sande!

      Thanks for reaching out! Because canned pineapple has been soaked in liquid and has a higher water content, it will not caramelize as nicely as fresh pineapple. If canned is your only option however, it should still taste delicious. Before adding the canned pineapple to the skillet, make sure to dry it off well. Happy baking!

  1. […] 6. Let cool in its pan on a rack for 10 minutes. Gently tap the pan on the counter to release the sides. Set another rack on top of the cake, invert it, and carefully remove the pan (if using a springform pan, unclasp it and remove the bottom). Invert the cake again so the streusel side is up. Let cool completely. Before serving, put the confectioners’ sugar in a fine sieve and dust the cake, if you like. […]


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