This Pineapple Ritz Cracker Upside-Down Cake takes a traditional pineapple upside-down cake to a new level of sweet, salty, and crunchy.
Adapted from my favorite childhood treat, Ritz Cracker Cake with Pineapple, this upside-down cake is shockingly easy to make. I’ve had the pleasure of serving it to several people so far, all of whom have raved about it. It’s certainly not a traditional pineapple upside-down cake, so if you’re expecting rings of pineapple adorned with maraschino cherries, I’m afraid this isn’t that recipe.
What it is, though, is a mouth-watering combination of a crunchy, buttery Ritz cracker caramel crust with a sweet, tangy pineapple layer, and a moist coconut cake. It’s topped with a gorgeous coconut whipped mascarpone and finished with a maraschino cherry for a pop of color (and because you simply can’t have a pineapple upside-down cake without a cherry).
I think everyone you serve this to will go nuts for this cake. I, for one, am about to become the most annoying person on the planet with this cake this summer. It will be coming along to every single event I am invited to. Don’t invite me if you don’t want this cake; that’s all I can say.
What you need
- Ritz cracker caramel layer: Ritz crackers, walnuts, toasted coconut flakes, butter, light brown sugar, heavy cream, vanilla extract
- Pineapple layer: Crushed pineapple, cornstarch, honey
- Batter: All-purpose flour, powdered buttermilk, baking powder, kosher salt, butter, light brown sugar, egg, whole milk, reserved pineapple juice, vanilla extract, coconut extract
- Whipped coconut mascarpone: Heavy cream, cream of coconut (NOT coconut cream), powdered sugar, vanilla extract, mascarpone cheese
- For serving (optional): Maraschino cherries
How to make it
Step 1: Make the Ritz cracker caramel layer.
Preheat oven to 350ºF. Grease and line a 9-inch round cake pan. Crush the Ritz crackers, walnuts, and toasted coconut into a coarse meal. Melt butter, add brown sugar, and cook until combined and slightly darkened. Reduce the heat, add cream and vanilla, and simmer briefly. Stir in the cracker mixture, press into the pan, and chill for 15 minutes.
Step 2: Prepare the pineapple.
Thoroughly drain the pineapple by pressing out all the liquid through a fine-mesh sieve. Mix the pineapple with cornstarch and honey. Set aside.
Step 3: Make the batter.
Whisk together flour, powdered buttermilk, baking powder, and salt. Cream butter and brown sugar until light and fluffy, then beat in the egg. Add half the dry ingredients, then the milk and pineapple juice, then the remaining dry ingredients with the vanilla and coconut extracts. Mix until just combined.
Step 4: Assemble the cake.
Spoon the pineapple mixture over the chilled Ritz layer and spread evenly. Pour the batter over the top and smooth it out.
Step 5: Bake.
Bake for about 45 to 47 minutes, until a toothpick inserted into the center comes out clean. Let stand for 1 hour; the cake should still be warm.
Step 6: Make the whipped coconut mascarpone.
Whip the cream, cream of coconut, powdered sugar, and vanilla to soft peaks. Add mascarpone and whip to stiff peaks. Chill until ready to use.
Step 7: Flip and serve.
Invert the cake onto a plate. Slice and serve with whipped coconut mascarpone and a maraschino cherry, if desired.
Pineapple Ritz Cracker Upside-Down Cake
Ingredients
Ritz cracker caramel layer:
- 1 sleeve (100g) Ritz crackers
- ½ cup (60g) walnuts
- ½ cup (60g) toasted coconut flakes
- 6 tablespoons (84g) butter
- ½ cup (100g) light brown sugar
- 2 tablespoons (30g) heavy cream
- 1 teaspoon vanilla extract
Pineapple layer:
- 2 (8-ounce) cans crushed pineapple (thoroughly drained through a fine-mesh sieve, yielding about 8 ounces (250g) drained pineapple total; juice reserved; see Note 1)
- 1 tablespoon (7g) cornstarch
- 1 tablespoon (20g) honey
Batter:
- 1 cup (120g) all-purpose flour
- 1 tablespoon (7g) powdered buttermilk
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- 4 tablespoons (57g) butter (room temperature)
- ½ cup (100g) light brown sugar
- 1 egg
- ¼ cup (60g) whole milk
- ¼ cup (60g) reserved pineapple juice (from the canned pineapple above)
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
Whipped coconut mascarpone:
- ½ cup (120g) heavy cream
- 2 tablespoons (30g) cream of coconut (see Note 2)
- ½ cup (60g) powdered sugar
- 1 teaspoon vanilla extract
- 2 ounces (56g) mascarpone cheese
For serving, optional:
- Maraschino cherries (patted dry)
- Toasted coconut flakes
Instructions
Make the Ritz cracker caramel layer:
- Preheat the oven to 350ºF. Lightly grease a 9-inch round cake pan and line it with a parchment paper round. Set aside.
- Add the Ritz crackers, ½ cup (60g) walnuts, and ½ cup (60g) toasted coconut flakes to a gallon freezer bag. Use a rolling pin or meat mallet to pound the mixture into a coarse meal. Set aside.
- Melt 6 tablespoons (84g) butter in a small pot over medium heat. Once melted, add ½ cup (100g) light brown sugar. Stir to combine. Cook over medium heat for 3 minutes, stirring occasionally, until the sugar blends into the butter and the mixture darkens slightly in color.
- Reduce the heat to low and add 2 tablespoons (30g) heavy cream and 1 teaspoon vanilla extract. Whisk until smooth and simmer for 1 minute. Turn off the heat and stir in the Ritz cracker mixture until completely combined.
- Pour the mixture into the prepared cake pan and smooth it into an even layer. Transfer to the refrigerator for 15 minutes.
Prepare the pineapple:
- Place the drained crushed pineapple in a bowl with 1 tablespoon (7g) cornstarch and 1 tablespoon (20g) honey. Stir until combined. Set aside.
Make the batter:
- Sift 1 cup (120g) of all-purpose flour, 1 tablespoon (7g) powdered buttermilk, 1 teaspoon baking powder, and ¼ teaspoon kosher salt into a small bowl. Set aside.
- Add 4 tablespoons (57g) of room temperature butter and ½ cup (100g) of light brown sugar to a large bowl. Use an electric hand mixer to cream them together. Add 1 egg and beat until smooth.
- Add half the sifted dry ingredients and beat with the mixer until just combined. Add ¼ cup (60g) milk and ¼ cup (60g) pineapple juice and beat until just combined. Add the remaining dry ingredients along with 1 teaspoon vanilla extract and 1 teaspoon coconut extract. Beat until just combined. Don’t overmix!
Assemble the cake:
- Remove the cake pan from the refrigerator. Spoon the pineapple mixture over the Ritz cracker layer and smooth into an even layer. Gently press the pineapple into the Ritz cracker layer to form a tightly packed layer. Pour the batter over the pineapples and smooth it out with the back of the spatula.
Bake the upside-down cake:
- Transfer the cake to the oven and bake for 45 to 47 minutes until a toothpick inserted into the center of the cake comes out clean.
- Let the cake stand at room temperature for 1 hour. The cake should still be warm to the touch.
Prepare the whipped coconut mascarpone:
- Add ½ cup (120g) heavy cream, 2 tablespoons (30g) cream of coconut, ½ cup (60g) powdered sugar, and 1 teaspoon vanilla extract to a large mixing bowl. Beat with an electric hand mixer until soft peaks form. Add 2 ounces (56g) mascarpone cheese and continue beating until stiff peaks form, being careful not to overmix, as the mascarpone can separate when overworked. Refrigerate until needed.
Flip the cake:
- Place a large plate over the cake pan and carefully invert the cake onto the plate.
To serve:
- Slice the cake. Pipe or spoon the coconut whipped mascarpone on each slice and serve with a maraschino cherry and more toasted coconut flakes on top if desired. Enjoy!
