Pineapple Upside Down Cake from @SugarmillDenver!



Here’s the recipe for this delicious cake from Chef Noah French at Sugarmill in Denver!


Pineapple Upside Down Cake



6 oz. butter

¾ cup dark brown sugar


Combine together over medium heat and stir until mixture is smooth

Pour into an 8-inch pan and chill for approx ½ hour.


1/4 c. butter, softened

1/2 dark brown sugar

1 egg

2 tbsp. pineapple juice

1/2 tsp. vanilla
1 c. cake flour

1 tsp. baking powder
1/4 tsp. salt
1/2 c. milk

2 cups diced pineapple
Prepare the cake butter:

Cream the butter and sugars.

Add eggs, pineapple juice and vanilla.

Alternate the addition of the milk and dry ingredients


To Bake:

Place 2 cups diced pineapple on top of glaze.

Pour batter over pineapple.

Bake @ 375* for 30-35 minutes or until toothpick comes out clean when it’s inserted in the center and the top is golden brown.

Turn out onto a plate.

Like Sugarmill’s pineapple upside down cake? Think you can make a better one? Stop by their Facebook page or Twitter feed and let them know!


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