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Pineapple Upside Down Wisconsin Gouda Cake



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8 oz. canned pineapple slices
1/4 cup unsalted butter, melted plus 1/4 cup softened
1/2 cup packed light brown sugar
3/4 cup flour
1 tsp. baking powder
1/4 tsp. salt
3/4 cup sugar
2 large eggs
1 cup (4 oz.) finely shredded Wisconsin Gouda cheese
heavy cream, whipped and optional


  1. 1
    Preheat oven to 375° F. Line the bottom of a round 8" x 2" cake pan with parchment or waxed paper. Set aside.
  2. 2
    Drain the pineapple slices, reserving 1/2 cup juice. (Add water to make 1/2 cup if necessary). Combine 1/4 cup melted butter, brown sugar and 1/4 cup of the pineapple juice. Spread mixture in prepared cake pan. Arrange 3 or 4 pineapple slices over mixture. Set aside.
  3. 3
    Stir together flour, baking powder and salt in a mixing bowl. In another bowl, cream 1/4 cup softened butter and sugar with an electric mixer. Add eggs, one at a time, beating well after each addition. Add flour mixture and beat on low speed until well-combined. Stir in remaining pineapple juice and cheese. Spread batter over pineapple slices in cake pan. Bake for 30 to 35 minutes. Cool 10 minutes. Carefully invert onto serving platter. Remove pan and paper. Serve warm with whipped cream, if desired.

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cuisines North & South American
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