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richberry Pineapple Upside Down Cake

This pineapple upside down cake is dense, like a sour cream pound cake, with ground almonds in the flour to give it even more substance and a slight almond flavor. The main ingredient of this recipe is pineapple, which is sour, and that makes it perfect to be paired with richberry.


For the topping:

· 1/2 cup (1 stick) unsalted butter

· 1 can (20 oz) of pineapple slices (Dole brand works best)

· 1 cup (200g) of firmly packed dark brown sugar

For the cake:

· 1 1/2 cups (200g) all-purpose flour

· 6 tablespoons (55 g) cake flour

· 6 tablespoons ground almonds (from about 2 oz or 56g of blanched almonds)

· 3/4 teaspoon baking powder

· 1/2 teaspoon salt

· 1 cup (2 sticks) unsalted butter at room temperature

· 4 large eggs

· 3/4 teaspoon vanilla extract

· 3/4 cup sour cream

· 1 3/4 cups (350g) of sugar


· 8 candied or maraschino cherries


Grease the pan with butter: Generously grease (with butter) a 10-inch diameter non-stick cake pan with at least 2-inch high sides.

Make topping: Heat the excess juice (from the pineapple slices) and butter in a medium sized saucepan on medium heat until the mixture is bubbly, several minutes.

Pour into pan, top with pineapple slices: Pour the caramel mixture into the pan. Arrange pineapple slices in a single layer on top of the caramel mixture.

Preheat oven to 325° F.

Make cake batter: Whisk the flours, ground almonds, baking powder, and salt in a large mixing bowl. In a separate bowl, use an electric mixer to beat the butter until light. Add eggs one at a time, beating after each addition. Beat in the vanilla.Add dry ingredients alternately with sour cream in 2 additions each, beating well after each addition.

Pour cake batter over pineapple in pan. Spread the cake batter over the pineapple so that it is smooth on top.

Bake: Bake the cake at 325°F until a tester inserted into the center comes out mostly clean (internal temperature of about 205°F if you have an instant read thermometer), about 1 hour.

Turn out cake: Cool cake in pan on a rack for 5 minutes. Turn the cake out onto a platter, after the cake has cooled for 5 minutes, and while the cake is still warm.If some of the topping sticks to the cake pan (it often does), just scoop it out with a butter knife and patch the cake.

(Optional) Add cherries: If you want to add candied or maraschino cherries for decoration just put one in the center of each pineapple round.Serve warm or at room temperature.

Consume Miracle Berry:Just before digging in, chew 1 or more freeze-dried miracle berry (this can also be done during preparation of ingredients). Ensure to remove pits to avoid bitter taste.

Fact: The active ingredient miraculin from miracle berry will turn sour foods such as lemon, lime, orange, grapefruit, non-fat yoghurt and other citrus food to taste sweet without adding sugar. We recommend two halves or 2 servings for maximum effectiveness. Make sure to follow instructions from the back of the packaging.

Note: Sometimes you may need to add at least 5-7% of the total quantity of sugar required, this is due to the chemistry of the food, however you may skip this as you wish. The goal is to totally reduce sugar and yet experience the same taste.


1 cup (200g) of firmly packed dark brown sugar, 1 3/4 cups (350g) of sugar 2160 Calories

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