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How to Make Ricotta Pineapple Upside-Down Cake - A Step-by-Step Guide

There's something irresistible about the combination of tangy pineapple and creamy ricotta cheese, and when they come together in a warm, comforting dessert like an upside-down cake, the result is nothing short of magical. The Ricotta Pineapple Upside-Down Cake is a delightful twist on the classic pineapple upside-down cake, with the addition of rich and creamy ricotta cheese that adds a luxurious texture and depth of flavor.

This recipe takes the traditional pineapple upside-down cak...

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Ingredients

  • ¼ cup unsalted butter, melted
  • ½ cup firmly packed dark brown sugar
  • ½ large fresh pineapple - peeled, cored, and cut into 1/4-inch thick half circles
  • 1 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon cornstarch
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 3 large egg whites, at room temperature
  • ¾ cup sugar
  • 2 tablespoons sugar
  • ¼ cup unsalted butter, softened
  • 3 large egg yolks, at room temperature
  • 2 teaspoons vanilla extract
  • 1 cup whole milk ricotta cheese, at room temperature

Information

  • Prep Time: 30 mins
  • Cook Time: 50 mins
  • Cool Time: 10 mins
  • Total Time: 1 hr 30 mins
  • Servings: 10
  • Yield: 1 9-inch cake

  • Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch round cake pan with at least 2-inch high sides.
  • Pour melted butter into the greased pan and swirl to coat. Sprinkle brown sugar evenly over butter. Place pineapple slices in an even layer over the brown sugar, slightly overlapping and trimming pieces to fit as necessary, covering the whole bottom of the pan. Set aside.
  • Whisk together flour, baking powder, cornstarch, salt, cinnamon, and nutmeg in a small bowl until combined.
  • Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form.
  • Cream together 3/4 cup plus 2 tablespoons white sugar, softened butter, egg yolks, and vanilla in a large bowl until light and fluffy, about 3 minutes. Add in half of the flour mixture and mix until just combined. Add ricotta cheese and mix until just combined. Add remaining flour mixture, stirring until just combined.
  • Add 1/3 of the whipped egg whites to the batter, and fold until no streaks of egg whites remain. Gently fold in remaining egg whites until no streaks of egg whites remain. Pour batter evenly over pineapple slices, and gently smooth into an even layer.
  • Place cake pan into the preheated oven and bake until a toothpick inserted into the center of the cake comes out with a few moist crumbs, 50 to 55 minutes.
  • Allow cake to cool in the pan 10 minutes before running a knife around the sides to loosen. Invert cake onto a serving platter and let pan sit for a few minutes on top of the cake before removing. Allow cake to cool before serving.

    • Nutrition

    372 cal.

    • Total Fat: 14g
    • Saturated Fat: 8g
    • Cholesterol: 98mg
    • Sodium: 240mg
    • Total Carbohydrate: 56g
    • Dietary Fiber: 2g
    • Protein: 7g
    • Potassium: 186mg

    Categories

    Dessert recipes
    Cake recipes
    Baking recipes
    Fruit dessert recipes
    Pineapple dessert recipes