Ricotta Pineapple Upside-Down Cake

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(3)

A combo of sweet, fresh pineapple paired with a tangy ricotta cake makes for a deliciously decadent flavor combo. Don't use skim ricotta for this—it's too watery, and won't provide the flavor that makes this cake so good.

Pineapple Upside Cake
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Prep Time:
30 mins
Cook Time:
50 mins
Cool Time:
10 mins
Total Time:
1 hrs 30 mins
Servings:
10
Yield:
1 9-inch cake

Ingredients

  • ¼ cup unsalted butter, melted

  • ½ cup firmly packed dark brown sugar

  • ½ large fresh pineapple - peeled, cored, and cut into 1/4-inch thick half circles

  • 1 ½ cups all-purpose flour

  • 2 teaspoons baking powder

  • 1 teaspoon cornstarch

  • ½ teaspoon salt

  • ½ teaspoon ground cinnamon

  • ¼ teaspoon ground nutmeg

  • 3 large egg whites, at room temperature

  • ¾ cup sugar

  • 2 tablespoons sugar

  • ¼ cup unsalted butter, softened

  • 3 large egg yolks, at room temperature

  • 2 teaspoons vanilla extract

  • 1 cup whole milk ricotta cheese, at room temperature

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch round cake pan with at least 2-inch high sides.

  2. Pour melted butter into the greased pan and swirl to coat. Sprinkle brown sugar evenly over butter. Place pineapple slices in an even layer over the brown sugar, slightly overlapping and trimming pieces to fit as necessary, covering the whole bottom of the pan. Set aside.

  3. Whisk together flour, baking powder, cornstarch, salt, cinnamon, and nutmeg in a small bowl until combined.

  4. Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form.

  5. Cream together 3/4 cup plus 2 tablespoons white sugar, softened butter, and egg yolks in a large bowl until light and fluffy, about 3 minutes. Add in half of the flour mixture and mix until just combined. Add ricotta cheese and mix until just combined. Add remaining flour mixture, stirring until just combined.

  6. Add 1/3 of the whipped egg whites to the batter, and fold until no streaks of egg whites remain. Gently fold in remaining egg whites until no streaks of egg whites remain. Pour batter evenly over pineapple slices, and gently smooth into an even layer.

  7. Place cake pan into the preheated oven and bake until a toothpick inserted into the center of the cake comes out with a few moist crumbs, 50 to 55 minutes.

  8. Allow cake to cool in the pan 10 minutes before running a knife around the sides to loosen. Invert cake onto a serving platter and let pan sit for a few minutes on top of the cake before removing. Allow cake to cool before serving.

Cook's Note:

The amount of pineapple you will need to cover the bottom of the pan will vary depending on the size of the fruit, and how it was trimmed. Just make sure to cover the bottom of the pan evenly with pineapple.

You can use canned pineapple rings in place of fresh, just be sure to drain them, and pat them dry before putting them into the pan. You can also add maraschino cherries for a more traditional look as well.

Nutrition Facts (per serving)

372 Calories
14g Fat
56g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 372
% Daily Value *
Total Fat 14g 18%
Saturated Fat 8g 42%
Cholesterol 98mg 33%
Sodium 240mg 10%
Total Carbohydrate 56g 20%
Dietary Fiber 2g 6%
Protein 7g
Potassium 186mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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