New Lang Syne Pineapple Upside Down Cake

Prep Time

20 min

Ideal Cooking Time

45 min

Number of servings



For cake batter:

  • 1 1/2 cups all purpose flour
  • 6 tablespoons butter, cold, diced into 1 “ cubes
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 whole eggs
  • 2 teaspoons pure vanilla extract
  • 2 teaspoons baking powder
  • 1/4 teaspoon sea salt
  • 1/2 cup pineapple puree (place remaining 1/4 whole fresh pineapple into blender or food processor and process until smooth, measure)
  • 2 tablespoons New Lang Syne beer


For pineapple caramel topping:

  • 3/4 whole fresh pineapple, core removed, sliced Into 1/2″ thick slices
  • 7 tablespoons butter
  • 3/4 cup brown sugar


For cake batter:

  1. Preheat oven to 350 degrees.
  2. Heavily butter a 9″ by 2″ deep cake pan. Set pan aside.
  3. In a mixer fitted with a paddle attachment add butter and both sugars, beat on medium until light and fluffy.
  4. Add eggs and mix to combined. Add vanilla, pineapple puree, New Lang Syne beer, baking powder and sea salt, beat on medium until light and fluffy.
  5. Add flour and mix until just barely combined on low (you should still see flour). Set aside.


For pineapple caramel topping:

  1. In a heavy bottomed pan combine butter and brown sugar. Cook over medium heat, stirring until sugar becomes smooth.
  2. Pour hot sugar mixture into buttered pan. Top with pineapple slices. Cover with cake batter. Place on a baking sheet to catch any over flow of caramel then into preheated oven.
  3. Cook for 25 minutes or until a wooden toothpick comes out clean. Allow cake to cool 5 minutes in pan before inverting onto a cake plate.

Enjoy warm or at room temperature with a chilled glass of New Lang Syne.


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