Frozen Pineapple Upside-Down Cake

Frozen Pineapple Upside-Down Cake

5 Reviews
From: EatingWell Magazine, August/September 2006

Retro, creamy and delicious, this cake is the frozen version of the beloved classic. This takes a bit of extra time to make—but it's worth it.

Ingredients 1 serving

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  • 1 20-ounce can pineapple rings in juice, drained, juice reserved
  • 5 fresh cherries, pitted, or raspberries
  • 3 large egg yolks, at room temperature (see Kitchen Tip)
  • 6 tablespoons packed light brown sugar
  • 2 large egg whites, at room temperature
  • ½ cup sugar
  • ½ teaspoon cream of tartar
  • ½ cup heavy cream
  • 7 ounces angel food cake, (see Kitchen Tip)


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  • Ready In

  1. Coat a 9-inch springform pan with cooking spray; set it on a large plate. Blot 5 pineapple rings dry with paper towels; arrange in a circle in the bottom of the pan. Place a cherry (or raspberry) in the center of each pineapple ring.
  2. Place the remaining pineapple and the reserved juice in a blender; blend until smooth.
  3. Beat egg yolks and brown sugar in a 3-quart stainless-steel bowl with an electric mixer on medium speed until thick, pale brown and fluffy, 3 to 5 minutes. Beat in the pineapple puree, scraping down the sides as necessary.
  4. Bring 1 inch of water to a slow simmer in a large saucepan. Place the bowl of pineapple mixture over the simmering water and beat on medium speed until thick, doubled in volume and an instant-read thermometer registers 160°F, 5 to 8 minutes. Remove from the heat (be careful of the escaping steam) and continue beating on medium speed until room temperature, 8 to 10 minutes. Set aside.
  5. Clean and dry the beaters. Beat egg whites, sugar and cream of tartar in another 3-quart stainless-steel bowl on medium speed until foamy. Bring the water in the saucepan back to a slow simmer, set the bowl of egg whites over it, and continue to beat on medium speed while moving the mixer around, until the mixture is glossy and thick, about 3½ minutes. Increase the speed to high and continue beating over the heat until very stiff and glossy, about 3½ minutes more (the eggs will be at a safe temperature, 160°F, at this point). Remove from the heat (be careful of the escaping steam) and continue beating on medium speed until room temperature, 3 to 5 minutes. Whisk the meringue into the reserved pineapple mixture until smooth.
  6. Clean and dry the beaters one more time. Beat cream in a medium bowl with an electric mixer on high speed until soft, droopy peaks form, 30 seconds to 1 minute. Fold the whipped cream into the batter. Pour the batter over the pineapple slices in the pan.
  7. Cut angel food cake into nine ¾-inch-thick slices. Lay the slices over the batter, completely covering the top. Cover with plastic wrap and freeze for at least 8 hours.
  8. Remove the cake from the freezer and let stand at room temperature for 10 minutes. Run a knife around the edges. Invert the pan onto a large serving plate and rap gently on the counter to loosen the cake. Remove the pan sides, then carefully remove the pan bottom. If the bottom does not release easily, place a towel soaked in hot water on it for a minute, then try again.
  • Make Ahead Tip: Tightly wrap and store in the freezer for up to 2 weeks (do not refreeze).
  • Equipment: 9-inch springform pan
  • Kitchen Tips: To get the most volume from beaten eggs, it's best for them to be at room temperature. Either set the eggs out on the counter for 15 minutes or submerge them in their shells in a bowl of lukewarm (not hot) water for 5 minutes.
  • To make it easier to thinly slice the angel food cake (Step 7), place it in the freezer while preparing the filling.
  • Storage smarts: For long-term freezer storage, wrap your food in a layer of plastic wrap followed by a layer of foil. The plastic will help prevent freezer burn while the foil will help keep off-odors from seeping into the food.

Nutrition information

  • Serving size: 1 slice
  • Per serving: 210 calories; 6 g fat(3 g sat); 1 g fiber; 38 g carbohydrates; 3 g protein; 14 mcg folate; 72 mg cholesterol; 31 g sugars; 302 IU vitamin A; 7 mg vitamin C; 32 mg calcium; 0 mg iron; 125 mg sodium; 150 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 2½ other carbohydrate, 1 fat

Reviews 5

July 02, 2014
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By: EatingWell User
Delicious & Refreshing!!! This cake is so refreshing, a wonderful change of pace from the standard pineapple upside down cake. I have never cared for the traditional version.. it's too cloyingly sweet. We enjoy dessert every day and have for our entire 37 year marriage. Everything in moderation.. If you feel there are too many calories or it's too sweet for you cut back on the size of your portion or the amount of sugar in it but don't dock the rating because of it! This recipe is now in our dessert rotation. Thank you!! Pros: A make ahead dessert that looks scrumptious when served Cons: Can't think of any
July 30, 2010
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By: EatingWell User
This cake was wonderful. I agree with the poster below, this is a calorie bargain. As for dessert, no it shouldn't be most of the calories of a meal, but do we really need a dessert every night of the week? Dessert shouldn't have to be a staple dinner component - it's a luxury.
July 13, 2010
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By: EatingWell User
I made this for a family gathering that included everyone from kids to grandparents, and everyone enjoyed it. And for me, the beauty was that I could make this well in advance and just whip it out when I was ready to serve it. The only reason I gave it 4 instead of 5 stars was because it was a bit too sweet for my taste. But I tend to like my desserts less sweet than others do. As for the calorie count, I'll take any cake that tastes this good that clocks in at under 250 calories a slice!
July 05, 2010
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By: EatingWell User
I would like to see a dessert that will not consume most of the calories of a meal
March 03, 2010
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By: EatingWell User
I tried this. It is simply delicious!
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