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    Home / Desserts / Cakes & Cupcakes
    4.5 from 2 reviews

    Ginger Pineapple Upside-Down Cake, Coconut-Lemongrass Ice Cream

    By Alanna Taylor-Tobin on Jul 5, 2011 (updated Jan 21, 2020) / 10 Comments Jump to Recipe

    slice of pineapple upside down cake with ice cream
    'Get a pineapple,' Madeline hissed.

    whole pineapple
    I had the good fortune to meet Madeline at pastry school five years ago. She holds one of the most coveted jobs in the Bay Area: stocking the produce department of Rainbow Grocery Co-op. Rainbow receives around 50 job applications per day, and many of their workers have been there for decades.

    'I've shoved people out of the way to get one of these,' Madeline continued. 'We only carry them for a few weeks every year.' Never one to question Madeline's expertise, I grabbed a pineapple and took it home.

    chopping pineapples
    Kapalua Pineapples are transitionally grown on Maui sans pesticides. They are smaller than the ones I usually see in California, more gold than green, intensely fragrant, and the flesh dense and flavorful.

    pineapples and brown sugar in a skillet
    But there was one problem: I don't like pineapple.

    pineapples in a skillet cooking
    I generally try to keep an open mind about produce. I theorize that many peoples' produce prejudices stem from one bad childhood experience, like being force-fed canned beets, for instance, or biting into an under-ripe hachiya persimmon, or being traumatized by a watery rhubarb pie. Continental breakfast fruit salads, consisting of sourkiwis, cardboard melons, bland grapes, mealy apples and too-tart pineapples, have come close to ruining many fruits for me. I've managed to overcome my aversion to melons, apples and grapes, thanks to the many excellent specimens I have tasted.

    butter melting in a skillet
    But there's something about pineapples that I just can't get past. (And don't even get me started on kiwis.)

    using a spatula to scrape in the cake mix to a skillet
    I thought things would be different with the Kapalua pineapple, that it would be akin to the concord grapes we eat straight from the vine at Jay's mom's, or the crisp fuji apples that show up in the fall, or the fragrant melons that we sometimes get in our box. I thought it could change my mind.

    turning out an upside down cake
    But a taste of the raw pineapple still made my nose wrinkle.

    pineapple upside down cake
    So I figured that stewing the pineapple in brown sugar and grated ginger, and baking it under a coconut-milk-laced cake, would surely make me love it. I turned to Cook's Illustrated, and adapted the recipe to use the scant 4 cups of fruit I had ended up with, baked in my 8" cast-iron skillet. Caramelizing the pineapple in unrefined brown sugar certainly helped, and the resulting tangy caramel tasted like heaven, but it was the cake that surprised me the most: incredibly tender and moist from the addition of coconut milk.

    There is something so satisfying about fruited upside-down cakes. Part of why I like baking is that it's kind of like magic: you put a lump of dough into the oven, and a while later, it has transformed into something else. With upside-down cakes, there is the additionally magical moment of turning out the cake to reveal a crown of caramelized fruit, glistening like jewels.

    raw lemongrass
    I made coconut lemongrass ice cream, adapted from one of the most beautiful food blogs out there, to go with this cake, and found that it tempered what tang the pineapple had left. The ice cream base is thickened with both egg yolks and cornstarch, which gives it a soft, gelato-like texture. The delicate flavors of lemongrass, lime and coconut all blend together beautifully. A sprinkling of toasted, chopped macadamias, hand roasted and carried back from Maui by my dear friend Amelia, added a bit of crunch.

    My friend remarked that this combination of cake and ice cream tasted somehow like fruit loops, 'only good.' Once she said so, I could taste it, too. At first I took offense, but after a few more bites I decided thatI'm ok with my ginger pineapple upside-down cake and coconut lemongrass ice cream tasting like fruit loops.

    lemon grass in a pot
    Just so long as they don't taste like hotel fruit salad.

    slices of upside down cake with ice cream

    For more upside down cakes:

    • Banana Rum Cakelets
    • Über Apple Cake
    • Cranberry Pear Gingerbread
    • Blood Orange Upside-Down Cake

    *Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram,  Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this ginger-pineapple upside-down cake recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet  and  #bojongourmet.*

    4.50 from 2 reviews

    Ginger Pineapple Upside-Down Cake (with Coconut Lemongrass Ice cream)

    Print Recipe Pin Recipe
    You will love this delicious fruit upside down cake!
    Alanna Taylor-Tobin
    Prep Time: 30 minutes minutes
    Cook Time: 55 minutes minutes
    Total: 1 hour hour 25 minutes minutes
    Servings: 6 to 8 servings (makes one 8" cake).

    Ingredients

    For the topping:

    • 1 medium pineapple, 2 1/2 pounds (to make 3 - 4 cups prepared pineapple)
    • 3/4 cup unrefined sugar (such as Eco Goodor light brown sugar)
    • 1 1/2 teaspoons grated fresh ginger
    • 2 tablespoons butter
    • 1/8 teaspoon salt
    • 1/2 teaspoon vanilla extract

    For the cake:

    • 6 tablespoons unsalted butter, softened to room temp
    • 1/4 cup granulated sugar
    • 2 tablespoons unrefined or light brown sugar
    • 1 egg, at room temp
    • 1 egg white, at room temp
    • 1/2 cup all-purpose flour
    • 1/2 cup whole spelt (or whole wheat pastry flour)
    • 1 teaspoon baking powder
    • 1/2 teaspoon salt
    • 1/4 cup plus 2 tablespoons coconut milk, at room temperature
    • 1 teaspoon vanilla extract

    For serving:

    • coconut lemongrass ice cream (below)
    • toasted, chopped macadamia nuts

    Coconut Lemongrass Ice Cream (makes about 1 pint)

    • 2 large stalks lemongrass, bruised and chopped into 2" lengths
    • 1 1/4 cups plus 2 tablespoons, canned coconut milk ( 300 mL)
    • 2 egg yolks
    • 1/4 cup plus 2 tablespoons sugar (75 grams)
    • 2 teaspoons cornstarch (7 grams)
    • 1/2 cup heavy cream (75 mL)
    • zest of 1 lime
    Prevent your screen from going dark

    Instructions

    Prepare the pineapple:

    • Twist off the crown of pineapple leaves and discard. Slice off the top and bottom ends of the pineapple to make flat surfaces. With a cut side down, use a large chef's knife to remove strips of the peel, following the curve of the pineapple as much as possible. When the peel is removed, cut the pineapple in half lengthwise, then in half again to make quarters. Place a quarter cut side down and cut off the pale-yellow core. Slice the quarter lengthwise into into 3/4 inch pieces, then cut the pieces crosswise into 1/2 inch chunks. Repeat with the the remaining quarters.

    Cook the pineapple topping:

    • In an 8" oven-proof skillet, combine the pineapple chunks, unrefined sugar and grated ginger. Cook over a medium flame, stirring occasionally, until the pineapple chunks are translucent and brown from the sugar and the sauce bubbles thickly, about 15 minutes. You should have around 1 1/2 cups of fruit.
    • Place the pineapple in a strainer set over a bowl to catch the juices. Let drain for a few minutes, pressing on the pineapple gently, then return the juices to the pan, leaving the pineapple to drain further. Cook the juices over medium heat until reduced and thickened, about 5 minutes, adding any additionally drained juices to the pan halfway through. (The pineapple will continue to drain, but don't add any more of the juices to the thickened sauce. Rather, drink them, or save to drizzle over slices of the finished cake.) Remove the sauce from the heat, and add the butter, salt and vanilla, stirring to combine. (If baking the cake in the skillet, let the sauce cool. If baking the cake in a different pan, grease the pan, then pour the hot sauce into the pan to coat the bottom.)

    Make the cake batter:

    • Position a rack in the lower-center of the oven and preheat to 350º.
    • In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with a sturdy wooden spoon), cream the butter and sugars together on medium speed until lightened and fluffy, 5 minutes.
    • Meanwhile, sift or whisk together the flours, baking powder and salt into a smallish bowl. Stir the vanilla into the coconut milk.
    • Add the egg, then the egg white, to the creaming butter, beating after each addition until incorporated. Turn the mixer speed to low. Add 1/3 of the dry ingredients, beating until just incorporated, then half of the coconut milk. Repeat, then add the rest of the dries. Remove the bowl from the stand, and fold with a rubber spatula to make sure the batter is well-mixed.
    • Assemble and bake the cake:
    • Lay the cooked, drained pineapple chunks over the caramel. Spread the cake batter over the pineapple. Bake the cake until golden, beginning to pull away from the sides of the pan, and a tester comes out clean, 35 - 40 minutes. Let the cake cool for a few minutes, then run a thin knife around the sides of the cake to loosen it. Carefully invert the cake onto a large plate or serving platter. (To do this painlessly, invert a plate over the cake, then, wearing oven mitts, grasp the pan and plate together and flip them both over.) Remove the pan from the cake, replacing any pineapple chunks that may have become dislodged or stuck to the pan.
    • Let the cake cool to room temperature, 1 - 2 hours. Serve slices with scoops of coconut lemongrass ice cream and chopped, toasted macadamias. The cake is best served the day it is made, but will keep for a few days in the fridge; re-warm in an oven or toaster oven.

    Make the Ice Cream:

    • In a small saucepan, heat the lemongrass, coconut milk and half the sugar until very warm, swirling occasionally. Turn off the heat, cover the pot and steep for 30 minutes. Strain through a fine mesh sieve, pressing on the lemongrass to extract all the coconut milk. Discard the lemongrass.
    • In a small bowl, whisk together the remaining sugar and the cornstarch. Whisk in the egg yolks. Dribble in the warm coconut milk, whisking constantly. Pour the mixture back into the saucepan, place over a medium-low flame, and cook, stirring and scraping the bottom of the pot constantly with a heat-proof spatula, until the mixture thickens and reaches 170ºRemove from the heat and immediately strain into a heatproof container. Stir in the heavy cream and the lime zest.
    • Chill the mixture until very cold, at least 4 hours and up to 2 days.
    • Spin in an ice cream maker, then chill in the freezer for 2 hours until firm.

    Notes

    Cake Adapted from Cook's Illustrated.
    Ice cream Adapted from Nordljus.
    Make the ice cream a day ahead (or early in the day), so that the base has time to chill, and the churned ice cream has time to 'cure' or firm up in the freezer.
    I cooked the pineapple and baked the cake in a cast iron skillet whose base measures 6 1/2" in diameter, and the top 8". I'd imagine you could bake the cake in a 6 or 7" cake pan with 2" high sides, or make individual cakes in well-greased muffin cups. You'll have just the right amount of coconut milk (and an egg yolk, too) leftover to make Coconut Lemongrass Ice Cream, below. Alternately, you can increase the cake recipe by 25% (1 cup of sugar in the topping, etc.), bake the cake in a 10" skillet or 9" cake pan, and serve the cake with store-bought (or home-made) vanilla ice cream. Complicated, I know. See? Pineapples are complicated.
    A ripe pineapple should smell tantalizing, and be mostly yellow in color. Adding half of a vanilla bean to the pineapple topping in place of the ginger could be a nice change.
    At work, we use pineapple peel to make Chicha Morada, an Andean fruit punch made with purple corn, citrus and spices: tasty.
    Nutritional values are based on one of six servings of cake.
    Timings are based on the cake only.

    Nutrition

    Calories: 475kcalCarbohydrates: 73gProtein: 5gFat: 19gSaturated Fat: 12gCholesterol: 95mgSodium: 303mgPotassium: 284mgFiber: 4gSugar: 52gVitamin A: 635IUVitamin C: 72.1mgCalcium: 65mgIron: 2mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

    Ginger Pineapple Upside-Down Cake (with Coconut Lemongrass Ice cream)

    Adapted from Cook's Illustrated

    Makes one 8" cake, 6 - 8 servings

    Make the ice cream a day ahead (or early in the day), so that the base has time to chill, and the churned ice cream has time to 'cure' or firm up in the freezer.

    I cooked the pineapple and baked the cake in a cast iron skillet whose base measures 6 1/2" in diameter, and the top 8". I'd imagine you could bake the cake in a 6 or 7" cake pan with 2" high sides, or make individual cakes in well-greased muffin cups. You'll have just the right amount of coconut milk (and an egg yolk, too) leftover to make Coconut Lemongrass Ice Cream, below. Alternately, you can increase the cake recipe by 25% (1 cup of sugar in the topping, etc.), bake the cake in a 10" skillet or 9" cake pan, and serve the cake with store-bought (or home-made) vanilla ice cream. Complicated, I know. See? Pineapples are complicated.

    A ripe pineapple should smell tantalizing, and be mostly yellow in color. Adding half of a vanilla bean to the pineapple topping in place of the ginger could be a nice change.At work, we use pineapple peel to make Chicha Morada, an Andean fruit punch made with purple corn, citrus and spices: tasty.

    For the topping:
    1 medium pineapple, 2 1/2 pounds (to make 3 - 4 cups prepared pineapple)
    3/4 cup unrefined sugar (such as Eco Goods) or light brown sugar
    1 1/2 teaspoons grated fresh ginger

    2 tablespoons butter
    1/8 teaspoon salt
    1/2 teaspoon vanilla extract

    For the cake:
    6 tablespoons unsalted butter, softened to room temp
    1/4 cup granulated sugar
    2 tablespoons unrefined or light brown sugar
    1 egg, at room temp
    1 egg white, at room temp

    1/2 cup all-purpose flour
    1/2 cup whole spelt (or whole wheat pastry) flour
    1 teaspoon baking powder
    1/2 teaspoon salt

    1/4 cup plus 2 tablespoons coconut milk, at room temperature
    1 teaspoon vanilla extract

    For serving:
    coconut lemongrass ice cream (below)
    toasted, chopped macadamia nuts

    Prepare the pineapple:
    Twist off the crown of pineapple leaves and discard. Slice off the top and bottom ends of the pineapple to make flat surfaces. With a cut side down, use a large chef's knife to remove strips of the peel, following the curve of the pineapple as much as possible. When the peel is removed, cut the pineapple in half lengthwise, then in half again to make quarters. Place a quarter cut side down and cut off the pale-yellow core. Slice the quarter lengthwise into into 3/4 inch pieces, then cut the pieces crosswise into 1/2 inch chunks. Repeat with the the remaining quarters.

    Cook the pineapple topping:
    In an 8" oven-proof skillet, combine the pineapple chunks, unrefined sugar and grated ginger. Cook over a medium flame, stirring occasionally, until the pineapple chunks are translucent and brown from the sugar and the sauce bubbles thickly, about 15 minutes. You should have around 1 1/2 cups of fruit.

    Place the pineapple in a strainer set over a bowl to catch the juices. Let drain for a few minutes, pressing on the pineapple gently, then return the juices to the pan, leaving the pineapple to drain further. Cook the juices over medium heat until reduced and thickened, about 5 minutes, adding any additionally drained juices to the pan halfway through. (The pineapple will continue to drain, but don't add any more of the juices to the thickened sauce. Rather, drink them, or save to drizzle over slices of the finished cake.) Remove the sauce from the heat, and add the butter, salt and vanilla, stirring to combine. (If baking the cake in the skillet, let the sauce cool. If baking the cake in a different pan, grease the pan, then pour the hot sauce into the pan to coat the bottom.)

    Make the cake batter:
    Position a rack in the lower-center of the oven and preheat to 350º.

    In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with a sturdy wooden spoon), cream the butter and sugars together on medium speed until lightened and fluffy, 5 minutes.

    Meanwhile, sift or whisk together the flours, baking powder and salt into a smallish bowl. Stir the vanilla into the coconut milk.

    Add the egg, then the egg white, to the creaming butter, beating after each addition until incorporated. Turn the mixer speed to low. Add 1/3 of the dry ingredients, beating until just incorporated, then half of the coconut milk. Repeat, then add the rest of the dries. Remove the bowl from the stand, and fold with a rubber spatula to make sure the batter is well-mixed.

    Assemble and bake the cake:
    Lay the cooked, drained pineapple chunks over the caramel. Spread the cake batter over the pineapple. Bake the cake until golden, beginning to pull away from the sides of the pan, and a tester comes out clean, 35 - 40 minutes. Let the cake cool for a few minutes, then run a thin knife around the sides of the cake to loosen it. Carefully invert the cake onto a large plate or serving platter. (To do this painlessly, invert a plate over the cake, then, wearing oven mitts, grasp the pan and plate together and flip them both over.) Remove the pan from the cake, replacing any pineapple chunks that may have become dislodged or stuck to the pan.

    Let the cake cool to room temperature, 1 - 2 hours. Serve slices with scoops of coconut lemongrass ice cream and chopped, toasted macadamias. The cake is best served the day it is made, but will keep for a few days in the fridge; re-warm in an oven or toaster oven.

    Coconut Lemongrass Ice Cream

    Adapted from Nordljus

    Makes about 1 pint

    2 large stalks lemongrass, bruised and chopped into 2" lengths
    1 1/4 cups plus 2 tablespoons 300 mL) canned coconut milk
    2 egg yolks
    1/4 cup plus 2 tablespoons (75 grams) sugar
    2 teaspoons (7 grams) cornstarch
    1/2 cup (75 mL) heavy cream
    zest of 1 lime

    In a small saucepan, heat the lemongrass, coconut milk and half the sugar until very warm, swirling occasionally. Turn off the heat, cover the pot and steep for 30 minutes. Strain through a fine mesh sieve, pressing on the lemongrass to extract all the coconut milk. Discard the lemongrass.

    In a small bowl, whisk together the remaining sugar and the cornstarch. Whisk in the egg yolks. Dribble in the warm coconut milk, whisking constantly. Pour the mixture back into the saucepan, place over a medium-low flame, and cook, stirring and scraping the bottom of the pot constantly with a heat-proof spatula, until the mixture thickens and reaches 170ºF. Remove from the heat and immediately strain into a heatproof container. Stir in the heavy cream and the lime zest.

    Chill the mixture until very cold, at least 4 hours and up to 2 days.

    Spin in an ice cream maker, then chill in the freezer for 2 hours until firm.

    half a slice of upside down cake

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    the cover of the award-winning cookbook, Alternative Baker

    Hungry for more?

    Alternative Baker celebrates the unique tastes and textures of 14 gluten-free flours, from buckwheat flour to almond flour to sorghum and coconut! This cookbook will fill your kitchen with sweet treats that burst with flavor every month of the year.

    Learn more and find out where to buy →

    Reader Interactions

    Comments

    1. TheIronYou says

      July 10, 2011 at 11:55 am

      This cake looks unbelievable, I will give it a try really soon!
      I recently wrote an article on the health benefits of pineapple, check it out and let me know what you think. I would really appreciate it!
      http://www.theironyou.com/2011/04/pineapple-natures-most-potent-anti.html

      Peace
      Mike @TheIronYou

      Reply
    2. Ashley says

      July 14, 2016 at 11:18 pm

      What ice cream maker do you use?

      Reply
      • Alanna says

        July 15, 2016 at 9:06 am

        I use the kitchen aid stand mixer attachment - works great!

        Reply
    3. Anna Lai says

      April 14, 2020 at 8:41 pm

      Hi-

      I used the topping from the recipe with the cake recipe from the upside down quince cake because I wanted a gluten free cake. Ended up using rice, almond and buckwheat flours and it turned out fantastically light. I also used the leftover pineapple syrup to sweeten whipped cream! Thank you!

      Reply
      • Alanna says

        April 16, 2020 at 6:49 pm

        Genius, and those flavors all sound wonderful together! Sweetening the cream with pineapple syrup is brilliant. I can't wait to try all of this myself. Thanks a bunch for the note!

        Reply
    4. Michelle says

      November 23, 2020 at 4:04 pm

      What gluten free flours would you sub in for the all-purpose and wheat flours? I like the sound of rice, almond and buckwheat... what proportions would I use to equal the 1 cup of total flour? Thanks I love your cookbook and use it all the time! No recipes with Pineapple in the book??

      Reply
      • Alanna says

        November 27, 2020 at 8:41 pm

        Hi Michelle! That is a great question. You know, I bet you could use the topping from this recipe (increased if need be) and then use the ginger quince upside-down cake from Alternative Baker as the base. Now I want to make that myself! Otherwise I would try 1/3 cup each of the flours you suggested.

        I'm so glad you love the book, and I apologize for the lack of pineapple. It's not my favorite fruit, right up there with kiwis, in fact I might be slightly allergic because they make my throat feel weird. But I do have the coconut tres leches cake with mango, and you could totally use pineapple in that. Or you could put pineapple on the coconut tart. Let me know if you experiment!

        Reply
    5. Alene says

      January 06, 2023 at 12:38 am

      Hi! And happy New Year! I would love to make this gluten free, but with no rice flour. Got any suggestions?

      Reply
      • Alanna Taylor-Tobin says

        January 08, 2023 at 9:03 pm

        Hi Alene, Happy new year to you too! You could try using your favorite rice-free AP blend, or you could make my ginger quince upside down cake as the base using your AP blend in place of the rice flour. Please let me know if you experiment!

        Reply
        • Alene says

          January 23, 2023 at 10:29 am

          I ended up making your recipe for the pineapple and a completely different cake underneath. It looked gorgeous to start, but I had to put it in refrigerator to bring it the next day. The pineapple sunk a little but actually filled almost the whole cake. It was like a pineapple cake that was delicious. People who had a slice thought it tasted really good. I probably should have just used her flour mix, which I have used successfully before, and plugged it into your recipe. Oh well. My friend had me cut some for her to eat later. So I guess it tasted good. I made at least half your recipe and I could have eaten the cooked, drained pineapple myself. So thank you.

          Reply

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    I'm Alanna, a recovering pastry chef-turned food photographer, stylist, videographer, and award-winning cookbook author. The Bojon Gourmet is a celebration of the sweet, savory, and occasionally boozy recipes that I create in my San Francisco kitchen. About →

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Pair it with crackers, fruit, nuts, and pour yourself a cup of tea for an elegant afternoon pick-me-up. 

Bojon appétit!

#memoment #teatime #cheeseplatter #cheeseplate #snacktime #goatcheese #chevre #chocolatelovers
    Next up for crème fraîche week: 4-ingredient crème fraîche ice cream 🍦

It’s rich, tangy, not too sweet, and goes with just about any dessert. It’s a brilliant use for the homemade crème fraîche I shared in my last post 😉

Shown here with the marzipan berry crisps from Alternative Baker (page 152) - so good. 🫐🍓

Leave a comment if you’d like the recipe and I’ll DM you the link 🔗

Bojon appétit! 👩🏻‍🍳

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When I worked as a pastry chef, we would whip up a big batch every week to use in and on desserts. I just popped the recipe for this delicious and versatile ingredient on TBG! (It’s also in Alternative Baker on page 223)

Here are some of the ways I love to use it:

✨dolloped on desserts such as gluten-free apple cake 
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