| Level: | Easy |
| Total: | 1 hr 20 min |
| Prep: | 20 min |
| Inactive: | 10 min |
| Cook: | 50 min |
| Yield: | 6 servings |
Ingredients
- 1 1/2 sticks (3/4 cup) unsalted butter, room temperature plus more for baking dish
- 1/2 cup plus 1 tablespoon superfine sugar plus more for dusting baking pan
- 3 tablespoons red wine vinegar
- 1/2 cup packed light or dark brown sugar (see Chef’s Note)
- 6 fresh pineapple rings, peeled, cored, and cut 1/2-inch thick
- 1 cup diced mango
- 1/4 cup toasted, roughly chopped macadamia nuts
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- Pinch salt
- 2 large eggs, separated
- 1 cup milk
Instructions
- Preheat oven to 350 degrees F. Butter and sugar a 9 by 2-inch round baking pan or 6 ramekins (4-inch diameter).
- Melt 1/2 stick butter in a large saute pan over medium-high heat until hot. Heat until butter begins to turn brown. Remove pan from heat, add vinegar and brown sugar, and mix well. (A sauce whisk is a good tool to use here.) Return to heat to melt sugar, if necessary.
- Pour a little of the brown sugar sauce in the bottom of the ramekins or baking pan. Cut each pineapple ring into pieces, maintaining the shape of the ring (see Chef’s Note). Add 1 pineapple ring to each ramekin or line the bottom of the large pan with pineapple. Add mango around the pineapple.
- Drizzle pineapple with remaining brown sugar sauce and sprinkle with chopped nuts.
- Make the batter:
- In a large bowl, sift together flour, baking powder, and salt. Set aside.
- Put 1 stick of softened butter in the bowl of an electric mixer. Beat on medium to high speed with the paddle attachment until light and fluffy. Add 1/2 cup superfine sugar and beat very well, until mixture is white and very light and fluffy. Beat in egg yolks, 1 at a time, beating well after each addition.
- Alternately mix 1/3 cup milk, then 1/3 of flour mixture into butter-egg mixture in 3 portions. Do not overmix.
- In another bowl, beat egg whites with clean beaters or a balloon whisk. When whites begin to foam, add remaining 1 tablespoon sugar and beat until they hold soft peaks. Scrape 1/2 the whites into batter and mix gently until blended. Fold in remaining whites carefully, until just blended.
- Divide batter among ramekins or pour into baking pan. (If using ramekins, place them on a baking sheet.) Place cake in preheated oven. Bake until a tester inserted into the middle comes out clean, about 20 to 30 minutes for individual cakes or about 50 minutes for the large cake. Remove from oven and let cool about 10 minutes in the pan. Run a knife around the edges to loosen the cake(s) and invert onto deep dessert plates or a deep platter (otherwise, the sweet syrup may overflow the plate!).
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 578 |
| Total Fat | 31 g |
| Saturated Fat | 17 g |
| Carbohydrates | 71 g |
| Dietary Fiber | 2 g |
| Sugar | 44 g |
| Protein | 8 g |
| Cholesterol | 127 mg |
| Sodium | 196 mg |
Reviews
Amazing, I made it without macadamia and mango. The best pineapple cake I have ever made, everyone at home loves it.
Wonderful recipe, easy cake to make! I substituted fake eggs (egg whites), used light smart balance spread, rice wine vinegar, also mango juice with a bit of canola oil for the milk portion and it all turned out wonderfully. A wonderful subtle tang to the sauce and the cake is light with a yummy bit of crunch to the outer ring. A definite keeper!
This is a wonderful twist to my all time favorite cake . My sons and their picky
familys found it to be a great tasteing cake with just a enough sweetning for my
grand kids to eat.
I found the receipe to take a little longer than i like but what the hay, my kids and I loved the results. THANK YOU
familys found it to be a great tasteing cake with just a enough sweetning for my
grand kids to eat.
I found the receipe to take a little longer than i like but what the hay, my kids and I loved the results. THANK YOU
I didn’t have any issues thinking that this cake wasn’t sweet enough, because of the yummy sauce that made it sweet. I really liked it. Delicious!
I was suprised that it was not overly sweet, but I liked it that way. The texture was very good, and it was especially good with fresh Hawaiian pineapples and macagamian nuts. Some people didn’t care for it because of the lack of sweetness, but I personally liked it. The recipe was fairly easy to follow but very labor intensive for those of us that are not very good bakers.
my bf is a true pineapple upside down cake fan. He was dissapointed, and after one piece didn’t touch the rest.
I felt it was light and not overly sweet, but not worth all the effort.
Ended up having to throw it out. No one would eat it
I will not make again
My husband requested Pineapple upside down cake for his birthday. IWhen I read this recipe I was very excited because we love mango and macadamias and I thought it would be a nice twist on the cake. Because we had so many people at the party I made this cake and Emeril’s Pineapple upside down cake. Without a doubt, Emeril’s won 1st place, not a bite was left. There was plenty of this cake left over and it ended up in the garbage. This is an expensive cake to make and I will not make this cake again.
I made this cake as a surprise for my dad this father’s day, pineapple upside down cake is a favorite for him. I made it in an 8×8″ pan without mango and with the macadamias on only half- some picky eaters in my family. At first, it looked like the sauce had permeated the entire cake (which scared me) but after a taste test, a la mode, shared with my dad of course, I was pleased to find it not at all soggy, and a delicious success at that!
The recipe was easy but very yummy! Will definitely make again.
I love this recipe and am looking forward to serving it to guests….but I am really having trouble with the right size ramekin-I used 4″ diameter and they overflowed, so now I have 10 oz ramekins @ 4 ” to try…did anyone use ramekins?