Pineapple Upside-Down Gouda Cake
A delightful pineapple upside-down cake with gooey brown sugar and pineapple flavors, topped with melted Gouda cheese, perfect for a tropical-inspired dessert or special occasion.
Ingredients
Instructions
- Preheat oven to 375°F.
- Line the bottom of an 8-inch round cake pan with parchment or waxed paper.
- Combine melted butter, brown sugar, and 1/4 cup pineapple sauce in a bowl.
- Pour the mixture into the prepared cake pan.
- Arrange pineapple slices over the mixture in the pan.
- Set aside.
- In a separate bowl, sift together flour, baking powder, and salt.
- In a large mixing bowl, cream softened butter and sugar with an electric mixer.
- Add eggs one at a time, beating well after each addition.
- Add the flour mixture and beat on low speed until well combined.
- Stir in the remaining pineapple sauce and shredded Gouda cheese.
- Pour the batter over the pineapple slices in the cake pan.
- Bake for 30 to 35 minutes.
- Cool for 10 minutes.
- Carefully invert the cake onto a serving platter.
- Remove the pan and paper.
- Serve warm, optionally with whipped cream.
Tips & Substitutions
For a richer flavor, consider using caramelized pineapple instead of just drained slices. If you can't find Gouda, a mild cheddar or Havarti can be a good substitute. Make sure to sift your flour and baking powder for a lighter cake texture. Adding a pinch of cinnamon can enhance the overall flavor profile, making it a great complement to this dessert.
Serving Suggestions
This cake is best served warm and can be topped with a dollop of whipped cream for added indulgence. It pairs beautifully with a refreshing scoop of vanilla ice cream, creating a delightful contrast to the cake's sweetness. Consider serving it alongside coffee or tea for a perfect afternoon treat, making it a great option for brunch or dessert.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate it for up to a week. To reheat, place slices in the microwave for about 15-20 seconds or warm in the oven at 350°F for 5-10 minutes until heated through. This will help regain the cake's moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Pineapple Upside-Down Gouda Cake contains roughly 475 calories, with 2g protein, 37g carbohydrates, and 36g fat. It is a good source of vitamin A (17% of the Daily Value) and calcium (14% of the Daily Value). Note that it is relatively high in sodium, at 1131mg per serving (49% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cake ahead of time?
Yes, you can prepare the cake batter a day in advance and store it in the refrigerator. Just be sure to bake it fresh on the day you plan to serve it for the best texture. Alternatively, the baked cake can be made a day ahead, stored, and then reheated before serving.
What can I use if I don’t have pineapple sauce?
If you don't have pineapple sauce, you can blend fresh pineapple chunks until smooth to create a substitute. Alternatively, canned crushed pineapple, drained well, can work in a pinch. Just be mindful of the moisture content, as it may slightly alter the texture of the cake.
Is this cake suitable for special diets?
While this cake contains butter and eggs, it can be adapted for certain dietary needs. For a dairy-free version, use a plant-based butter alternative and a flax egg instead of the regular eggs. However, it may not be suitable for strict vegan diets unless you use a vegan cheese for the Gouda.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).