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    Home » Dessert Recipes

    Pineapple Coffee Cake

    BY: Ben Rayl PUBLISHED: 13 Jun, '13 UPDATED: 13 May, '21 7 Comments

    RecipePrintComments
    5 from 1 vote

    This pineapple coffee cake recipe is a twist on traditional pineapple upside down cake. It's so rich and delicious, it practically demands a good cup of coffee to go with it.  It's very dense, much more so than a typical upside down cake.  The sour cream gives it great texture, and the pineapple juice really brightens up the flavors.

    Upside down pineapple coffee cake recipe
    Upside down pineapple coffee cake recipe

    Pineapple Coffee Cake

    This pineapple coffee cake recipe is a twist on traditional pineapple upside down cake. It's so rich and delicious, it practically demands a good cup of coffee to go with it.  It's very dense, much more so than a typical upside down cake.
    5 from 1 vote
    Print Pin Rate Save Saved! Share
    Course: Dessert
    Cuisine: American
    Prep Time: 30 minutes
    Cook Time: 1 hour 30 minutes
    Total Time: 2 hours
    Servings: 10 Servings
    Calories: 458kcal
    Author: Ben Rayl

    Ingredients
     

    • 1 can pineapple rings - 20 oz juice reserved
    • 3 ½ cups all purpose flour
    • 2 teaspoon baking powder
    • ½ teaspoon salt
    • 1 teaspoon cinnamon
    • ½ teaspoon ground allspice
    • 1 cup sour cream
    • 1 cup pineapple juice - reserved from can
    • 1 cup brown sugar
    • 1 cup butter - room temperature, divided
    • 1 cup sugar
    • 4 large eggs
    • 2 teaspoon vanilla extract

    Instructions

    • Preheat oven to 350 F (175 C) and grease a 10 inch regular or springform pan.  (if using a springform, wrap a ring of aluminum foil around the bottom to prevent leaking)
    • Remove the pineapple rings from their can and set aside to drain, reserving their juice.
    • In a medium bowl, sift together the flour, baking powder, salt, cinnamon and allspice then set aside.
    • Whisk the sour cream and the reserved pineapple liquid together until combined and set aside.
    • In a small saucepan over medium heat, bring the brown sugar and ⅓ cup (75 g) butter to a boil, then pour into the bottom of the springform pan.
    • Arrange the pineapple rings neatly on top of the caramel sauce in the bottom of the pan.
    • In a large bowl, cream the remaining ⅔ cup (150 g) butter with the sugar until light and fluffy, about 3 - 5 minutes.  Add the eggs, one at a time, mixing well after each one, then stir in the vanilla.
    • Mix in the flour mixture in two additions, alternating with the sour cream and juice mixture.
    • Pour the batter into the pan over the pineapples and bake for about 90 minutes, or until a toothpick test comes back clean.  (after about 1 hour, check about every 10 minutes - if it starts browning too much on top, cover with a foil tent)
    • Allow to cool on a wire rack for about 15 minutes before carefully inverting over a serving dish.  
      (if you used a springform pan, remove the ring after you invert the cake over your serving dish - if your cake rises too much in the center, just use a sharp knife to slice off the mound before inverting it so it will lay flat)

    Nutrition

    Calories: 458kcal | Carbohydrates: 89g | Protein: 9g | Fat: 8g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 282mg | Potassium: 275mg | Fiber: 2g | Sugar: 54g | Vitamin A: 322IU | Vitamin C: 8mg | Calcium: 152mg | Iron: 3mg

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      Recipe Rating




    1. Top 5 Morning Baked Goods to Get the Whole House up and at 'em! | comfortable food

      July 27, 2017 at 5:20 pm

      […] Upside Down Pineapple Coffee Cake […]

      Reply
    2. Maria's Mixing Bowl | PINEAPPLE COFFEE CAKE

      May 27, 2016 at 5:39 am

      […] This Upside Down Pineapple Coffee Cake is the perfect way to start the day. Rich and dense and sweet – it’s the perfect accompaniment to a morning cup ‘o joe. RECIPE HERE—>>> https://comfortablefood.com/pineapple-coffee-cake/ […]

      Reply
    3. ddare50

      December 30, 2014 at 7:38 am

      I tried to make this..lol Followed directions to a T. It turned out like a very THiCK pie crust smothered in butter and brown sugar! It was terrible! Dense is not the word for it..lol #elliemaecake

      Reply
    4. Lynda Wittmer

      December 16, 2014 at 5:49 am

      Didn't like this at all....this is a quick bread, like a banana bread, not a cake. Very dense, not light. Was very disappointing!

      Reply
    5. Theresa I. Wright

      December 15, 2013 at 2:45 am

      MY FAVORITE CAKE

      Reply
    6. Desiree

      July 19, 2013 at 10:45 pm

      How would you make this if you used fresh pineapple instead? Have to get pineapple juice to act as liquid from can? I avoid canned pineapple because of toxic aluminum levels (the acid in the pineapple really eats at the can).

      Reply

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    Chef Ben Rayl

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