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Pineapple Upside Down Cake

Makes 6-8 Servings


400°F - 450°F

cook time

17-20 minutes


For the Pineapples:
1 whole pineapple, cut into 1/2” thick slices
120g (1/2 cup) pineapple juice

For the Caramel:
56g (4 TBSP) butter
150g (3/4 cup) brown sugar
Pineapple slices
Maraschino or cocktail cherries

For the Cake:
112g (1 stick) butter, softened
100g (1/2 cup) granulated sugar
1 1/4 tsps baking powder
1/2 tsp salt
2 tsps vanilla extract
2 eggs
180g (1 1/2 cups) all purpose flour
120g (1/2 cup) pineapple juice cooking liquid, adding more if necessary, to make 1/2 cup


Light and heat Cru. This dessert is best cooked using lower heat, usually at the end of cooking.

For the Pineapples:
Place pineapple slices into a pot with the pineapple juice. Let simmer for 8-10 minutes. Drain pineapples and reserve cooking liquid.

For the Caramel:
Heat a 10” cast iron skillet on the stove. Add butter and brown sugar, stirring to melt the sugar. Once melted, take skillet off the heat. Lay pineapple slices down into the caramel in a decorative pattern. Place cherries in pineapple slice holes. Set aside.

For the Cake:
In the bowl of a stand mixer or a regular bowl with a hand mixer, add softened butter, sugar, baking powder, salt, and vanilla extract. Beat until fluffy, about 3-4 minutes.

Add eggs one at a time, incorporating well before adding the next. Then slowly add the pineapple juice. Add flour and mix until just incorporated - do not over beat.

Transfer cake batter into prepared cast iron skillet.

Once your Cru is at the proper temperature, place cake onto hot stone and place full cover for the Cru 32 or the main cover for the Cru 30. Rotate cake every 5 minutes. Cook for a total of 17-20 minutes, or until the cake comes away from the sides and you smell the amazing heavenly aroma of this luscious dessert. Enjoy!

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