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Pineapple Upside-Down Cake with Coconut Macadamia Crumble

2023-02-20 - Written by: Emily J. Miller

Pineapple Upside-Down Cake Coconut Macadamia

Pineapple Upside-Down Cake with Coconut Macadamia Crumble

A twist on the classic pineapple upside-down cake, featuring a crunchy coconut macadamia crumble topping.

Pineapple Upside-Down Cake with Coconut Macadamia Crumble

Servings

6-8 people

Ingredients

For the cake:

  • 1 cup (200g) unsalted butter, softened
  • 3/4 cup (180g) granulated sugar
  • 1/2 cup (120g) packed brown sugar
  • 2 large eggs
  • 2 cups (250g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup (240ml) heavy cream
  • 1 cup (160g) pineapple juice
  • 1 cup (120g) crushed pineapple

For the coconut macadamia crumble:

  • 1/2 cup (60g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 2 tablespoons shredded coconut
  • 1/4 cup (30g) chopped macadamia nuts
  • 1 teaspoon vanilla extract

Instructions

To make the cake:

  1. Preheat your oven to 350°F (180°C). Grease a 10-inch (25cm) tube pan or Bundt pan.
  2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a large mixing bowl, beat butter until creamy. Add granulated sugar and brown sugar; beat until light and fluffy. Beat in eggs one at a time.
  4. With the mixer on low speed, alternate adding dry ingredients (flour mixture) and heavy cream to the butter mixture, beginning and ending with dry ingredients. Beat just until combined.
  5. Stir in pineapple juice and crushed pineapple.

To make the coconut macadamia crumble:

  1. In a small bowl, mix together softened butter, granulated sugar, shredded coconut, chopped macadamia nuts, and vanilla extract.

To assemble and bake the cake:

  1. Arrange 6 slices of pineapple rings on the bottom of the prepared pan.
  2. Pour half of the batter over the pineapple slices.
  3. Sprinkle half of the coconut macadamia crumble mixture evenly over the batter.
  4. Repeat the layers: add the remaining batter, followed by the remaining pineapple slices and finally the remaining coconut macadamia crumble mixture.
  5. Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.

To serve:

  1. Remove the cake from the oven and let it cool in the pan for 10 minutes.
  2. Transfer the cake to a wire rack to cool completely.
  3. Once cooled, slice the cake into wedges and serve.

Notes

  • This recipe can be adapted by substituting other types of fruit or nuts as desired.
  • For an extra-fluffy crumble topping, you may want to add some confectioner's sugar to your coconut macadamia mixture.