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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.

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Credit: Kim

Recipe Summary

cook:
50 mins
cool:
10 mins
total:
1 hr 30 mins
prep:
30 mins
Servings:
10
Yield:
1 9-inch cake
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

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

  • 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.

  • 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.

  • 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.

  • 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

372 calories; fat 14g; cholesterol 98.4mg; sodium 240mg; carbohydrates 56.3g; protein 7.2g. Full Nutrition
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