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Pineapple Upside-Down Gouda Cake

Pineapple Upside-Down Gouda Cake


  • 1/4 cup unsalted butter, melted
  • 1/2 cup brown sugar
  • 1/2 cup pineapple sauce, divided
  • 3 to 4 canned pineapple rings, drained (do not use fresh pineapple)
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 cup (4 ounces) finely shredded Wisconsin Gouda cheese
  • Heavy cream, whipped (optional)


  1. Line the bottom of a round 8 x 2-inch cake pan with parchment or wax paper.
  2. Combine melted butter, brown sugar and 1/4 cup of the pineapple sauce. Pour into the prepared cake pan.
  3. Arrange pineapple slices over mixture. Set aside.
  4. Combine flour, baking powder and salt.
  5. In a large mixing bowl, cream butter and sugar with an electric mixer.
  6. Add eggs, one at a time, beating well after each addition.
  7. Add flour mixture and beat on low speed until well-combined.
  8. Stir in remaining pineapple sauce and cheese.
  9. Pour batter over pineapple slices in cake pan.
  10. Bake at 375 degrees F for 30 to 35 minutes.
  11. Cool for 10 minutes.
  12. Carefully invert onto serving platter. Remove pan and paper.
  13. Serve warm with whipped cream, if desired.

Yield: 6 to 8 servings

Nutrition information per serving: 241 calories, 29 grams carbohydrate, 6 grams protein, 11 grams fat, 86 milligrams cholesterol, 306 milligrams sodium, 132 milligrams calcium. (99 calories or 41% of calories from fat)

Recipe and photo credit (used with permission): Dairy Farmers of Wisconsin

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