Pineapple Upside Down Gouda Cake
Elevate your dessert game with this Pineapple Upside Down Gouda Cake, a show-stopping fusion of sweet and savory flavors! This unique twist on the classic pineapple upside down cake features a golden caramelized topping of juicy pineapple rings and vibrant maraschino cherries that pairs perfectly with the rich, melty goodness of shredded Gouda cheese folded into the buttery cake batter. With a moist and tender crumb and a subtle hint of salty complexity, this cake is as sophisticated as it is irresistible. Perfect for dinner parties or indulgent weekends, this 20-minute-prep recipe bakes to delicious perfection in just 40 minutes, making it an effortless yet unforgettable crowd-pleaser. Serve it warm or at room temperature for a dessert that will keep everyone coming back for seconds.
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Recipe Information
Ingredients
- 6 tablespoons Unsalted butter
- 1 cup Brown sugar
- 8 Pineapple rings (canned or fresh)
- 8 Maraschino cherries
- 1.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.25 teaspoons Salt
- 1 cup Granulated sugar
- 2 Large eggs
- 0.5 cup Whole milk
- 1 teaspoon Vanilla extract
- 1 cup Shredded Gouda cheese
Instructions
Preheat your oven to 350°F (175°C).
Melt 4 tablespoons of unsalted butter in a 10-inch round cake pan by placing it in the oven for a few minutes. Once melted, evenly sprinkle the brown sugar over the butter to create the caramel base.
Arrange the pineapple rings on top of the sugar mixture in a single layer. Place a maraschino cherry in the center of each pineapple ring.
In a medium bowl, whisk together the flour, baking powder, and salt, then set aside.
In a large mixing bowl, cream together the remaining 2 tablespoons of butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
Stir in the vanilla extract and gradually alternate adding the flour mixture and milk, beginning and ending with the dry ingredients. Mix until just combined.
Fold in the shredded Gouda cheese until evenly incorporated.
Pour the batter over the pineapple rings and smooth the surface with a spatula.
Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes. Run a knife around the edges to loosen, then carefully invert the cake onto a serving plate.
Let the cake cool slightly before serving. Enjoy warm or at room temperature.
Nutrition Facts
Calories |
515 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.9 g | 19% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 87 mg | 29% | |
| Sodium | 318 mg | 14% | |
| Total Carbohydrate | 88.9 g | 32% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 66.6 g | ||
| Protein | 8.8 g | 18% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 178 mg | 14% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 250 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
