Thai-Style Pineapple Upside Down Cake
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 8
  • 1 whole pineapple, peeled, cored, and slice ½ inch thick
  • ½ cup brown sugar
  • ¼ cup water
  • 2 tablespoons molasses
  • 2 tablespoons butter
  • 3 large eggs, divided
  • ½ cup sugar
  • pinch of salt
  • ½ cup butter, softened
  • 1 cup flour
  • 2 teaspoons baking powder
  • ¾ cup coconut milk (thick kind, not lite)
  • 1 teaspoon vanilla extract
  1. Preheat oven to 350 degrees and grease a 9 inch cake pan with butter. Lay pineapple rings inside the pan, then cut small edges of pineapple to fill in any holes or gaps so that the entire bottom of the pan is covered. Combine brown sugar, water, molasses and butter in a small saucepan and bring to a boil; simmer until butter melts, then pour over pineapple and set aside.
  2. Beat egg whites until stiff peaks and set aside. combine egg yolks, sugar, salt, and butter in a mixer and beat on medium until smooth. Add flour, baking powder, coconut milk, and vanilla and mix until well combined. Gently fold in egg whites and then pour thick batter over the top of the pineapple slices. Bake until a toothpick inserted into the center comes out clean, about 40 minute.
  3. Cool cake completely before inverting a platter over the cake and turning it out to serve. May be served with whipped cream, caramel sauce, or ice cream.
Recipe by Cooking With MicheleĀ® at