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  • pjs123
    Loved this cake. I was house bound in a blizzard so substituted a blend of cheddar cheeses. The cake was moist and delicious and came right out of the pan. Anxious to make it again with Wisconsin Gouda. Recipe is definitelyi a keeper! – 2/2/2011
  • wwtastingroom
    Cheesy, gooey, chewy, pineappley goodness. This is an excellent recipe that I will be making time and time again. – 12/6/2010


Pineapple Upside-Down Gouda Cake

Servings: 6


1 can (8 ounces) pineapple slices
1/4 cup unsalted butter, melted
1/2 cup light brown sugar, packed
3/4 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup unsalted butter, softened
3/4 cup sugar
2 large eggs
1 cup (4 ounces) Wisconsin gouda cheese, finely shredded
Heavy cream, whipped (optional)

Cooking Directions:

Heat oven to 375°F. Line the bottom of a round 8x2-inch cake pan with parchment or waxed paper. Set aside.

Drain the pineapple slices, reserving 1/2 cup juice. (Add water to make 1/2 cup if necessary.) Combine melted butter, brown sugar and 1/4 cup of the pineapple juice. Spread mixture in prepared cake pan. Arrange 3 or 4 pineapple slices over mixture. Set aside.

Stir together flour, baking powder and salt in a mixing bowl. In another bowl, cream butter and sugar with an electric mixer. Add eggs, one at a time, beating well after each addition. Add flour mixture and beat on low speed until well-combined. Stir in remaining pineapple juice and cheese. Spread batter over pineapple slices in cake pan. Bake for 30 to 35 minutes. Cool 10 minutes. Carefully invert onto serving platter. Remove pan and paper. Serve warm with whipped cream, if desired.

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