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Pineapple upside-down cake


  • 1 cup (240 ml) plus 2 tablespoons (30 ml) unsalted butter, room temperature, divided (plus more for ramekins)
  • 1/2 cup (120 ml) brown sugar
  • 6 slices fresh pineapple, about 1/4 -inch (6 mm) thick
  • 1 cup (240 ml) sugar
  • 1 3/4 cups (410 ml) cake flour
  • 1 teaspoon (5 ml) vanilla extract
  • 1 3/4 teaspoons (23.25 ml) baking powder
  • 1/2 teaspoon (1.25 ml) salt
  • 2 large eggs, beaten
  • 2/3 cup (160 ml) 2% milk
  • Flaky sea salt, to garnish
  • Crème fraiche, to garnish


  1. Preheat the oven to 350° F (175° C).
  2. Generously butter ramekins and arrange them on a baking sheet.
  3. Melt half a cup of butter in a small saucepan. Remove from heat and stir in the brown sugar.
  4. Using four and a half to the five-inch round cutter, trim pineapple slices to fit into the bottom of each ramekin. 
  5. Carefully pour enough butter/brown sugar mixture into each ramekin to evenly cover the bottom.
  6. Use a small round cutter to remove the core from pineapple rounds, and place one round in the bottom of each ramekin.
  7. In the bowl of an electric mixer fitted with a paddle, combine the remaining butter, sugar, and vanilla extract. Beat until light and fluffy. 
  8. Add the eggs, one at a time, beating well after each addition. 
  9. In a bowl, sift together the flour, baking powder, and salt. 
  10. Gradually add the flour mixture and the milk to the mixer with the butter-egg mixture, alternating, in stages, beating between each addition. Continue until the batter has been formed.
  11. Divide the batter evenly between the prepared ramekins to a depth of about one inch. 
  12. Bake for 30 minutes, until the top, is firm, and a tester inserted in the middle comes out clean. 
  13. Let cakes cool for one minute before inverting them onto serving plates. 
  14. Sprinkle sea salt over the cakes. Place a quenelle (spoonful) of crème Fraiche beside each cake and serve immediately. Enjoy! 

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