Alton Brown Pineapple Upside Down Cake Recipe

This caramelized, tender Alton Brown Pineapple Upside Down Cake is made with a unique cornmeal base and sweet pineapple rings, ready in under two hours. The hero moment arrives when you invert the cast-iron skillet, revealing a glistening mosaic of fruit and toasted pecans. I love how the cornmeal adds a pleasant texture that balances the sticky sweetness.

What I Learned Making This

The biggest surprise in this recipe is the cornmeal soak. I initially thought it was an unnecessary step, but soaking the coarse cornmeal in hot milk effectively softens the grit, resulting in a cake that has a wonderful rustic bite without being sandy. It transforms the texture completely, giving the crumb enough structure to hold up the heavy fruit topping.

My patience was truly tested during the cooling phase, but I learned the hard way that you cannot rush the flip. Alton Brown advises waiting exactly 30 minutes before inverting the skillet; flipping it any sooner causes the structure to collapse and the hot caramel to slide right off the pineapple. Trust the timer, because that rest period allows the sticky topping to set just enough to release perfectly.

Alton Brown Pineapple Upside Down Cake Ingredients

• For the Topping:
• 1/2 cup (1 stick) unsalted butter
• 1 cup dark brown sugar, packed
• 6 slices canned pineapple in heavy syrup (reserve 3 tablespoons of syrup)
• 6 maraschino cherries
• 1/3 cup chopped pecans, toasted
• For the Batter:
• 3/4 cup whole milk
• 1 cup coarse-ground cornmeal
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 3 large eggs
• 3/4 cup granulated sugar
• 1/2 cup canola oil
• 3 tablespoons reserved pineapple syrup

How To Make Alton Brown Pineapple Upside Down Cake

1. Soak the Cornmeal: In a microwave-safe bowl or small saucepan, bring the milk to a boil. Remove from heat and stir in the cornmeal. Let this mixture sit at room temperature for 30 minutes to hydrate and soften.
2. Prepare the Caramel Base: While the cornmeal soaks, melt the butter in a 10-inch cast-iron skillet over medium heat. Add the dark brown sugar and stir constantly until the sugar dissolves into the butter, which takes about 2 to 5 minutes.
3. Arrange the Fruit: Remove the skillet from the heat. Carefully place one pineapple slice in the center and arrange the remaining five slices around it. Place a cherry in the center of each ring and scatter the toasted pecans over the gaps. Drizzle the 3 tablespoons of reserved pineapple syrup over everything.
4. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt until well combined.
5. Make the Batter: In a separate large bowl, whisk the eggs and granulated sugar until pale. Whisk in the canola oil, then stir in the soaked cornmeal mixture until fully incorporated. Gently fold in the flour mixture until just combined—do not overmix.
6. Bake the Cake: Pour the batter evenly over the arranged fruit in the skillet. Bake at 350°F (175°C) for 40 to 45 minutes, or until a tester inserted into the center comes out clean.
7. Cool and Flip: Remove the skillet from the oven and let it cool on a rack for exactly 30 minutes. Run a knife around the edge, place a large serving platter over the skillet, and carefully invert the cake to release it.

Recipe Tips

• Use Heavy Syrup: Alton recommends using pineapple canned in heavy syrup rather than juice or fresh fruit. The extra sugar in the syrup is crucial for creating a thick, sticky caramel that doesn’t make the cake soggy.
• Toast the Pecans: Don’t skip toasting the pecans before adding them to the skillet. Toasting brings out their oils and ensures they stay crunchy rather than becoming soft in the buttery caramel layer.
• Watch the Heat: When melting the brown sugar and butter, keep the heat on medium and stir constantly. If the heat is too high, the sugar can seize or burn before it fully dissolves into a smooth glaze.

What To Serve With Pineapple Upside Down Cake

This rich, buttery cake pairs beautifully with a dollop of unsweetened whipped cream, which cuts through the sweetness of the caramelized topping. A scoop of vanilla bean ice cream is also a classic choice, as the cold creaminess melts slightly against the warm, sticky fruit.

How To Store

This cake is best enjoyed the day it is made, but leftovers can be stored loosely covered at room temperature for up to two days. For longer storage, keep it in the refrigerator for up to four days, though the caramel topping may soften slightly.

FAQs

• Can I use fresh pineapple instead of canned?
  While possible, fresh pineapple has enzymes that can mess with the cake batter and lacks the consistent sugar content of canned fruit. Stick to canned pineapple in heavy syrup for the most reliable, authentic result.
• Do I really need a cast-iron skillet?
  The cast-iron skillet is essential for caramelizing the sugar evenly and holding the heat during baking. If you don’t have one, you can make the caramel in a saucepan and pour it into a 9-inch round cake pan, but the edges won’t be as crispy.
• Why is there cornmeal in this cake?
  Alton Brown uses cornmeal to add a rustic texture and structural integrity to the cake. It prevents the sponge from becoming too mushy under the weight of the heavy fruit and caramel topping.
• How do I stop the fruit from sticking to the pan?
  Ensuring the butter and sugar are fully melted and distributed helps, but the most important step is waiting the full 30 minutes before flipping. This allows the caramel to thicken and release from the iron.

Nutrition

• Calories: 485 kcal
• Total Fat: 24g
• Saturated Fat: 9g
• Cholesterol: 100mg
• Sodium: 290mg
• Total Carbohydrate: 64g
• Protein: 5g

Try More Recipes:

• Alton Brown Red Velvet Cake Recipe
• Alton Brown Pancakes Recipe
• Alton Brown Devil’s Food Cake Recipe