Pineapple Upside-Down Cake Cookie – A Tropical Dessert Twist!
On this episode of Bake It Big, we’re turning a classic dessert into a bite-sized masterpiece—the Pineapple Upside-Down Cake Cookie! This tropical-inspired treat is everything you love about the nostalgic cake but in a soft, chewy, caramelized cookie form. If you love fruity, buttery, melt-in-your-mouth cookies, you NEED to try this one. It’s like a Hawaiian vacation in every bite! Be sure to like, subscribe, and hit the bell so you never miss an episode!
Why You'll Love This Cookie
With caramelized pineapple, a golden brown cookie base, and a cherry on top, this dessert is a total flavor explosion. It’s sweet, slightly tangy, and perfectly moist—making it an instant favorite for summer parties, bake sales, or just treating yourself!
Pineapple Upside-Down Cake Cookie Ingredients:
- 113g Butter
- 113g Shortening
- 216g Sugar
- 126g Brown Sugar
- 520g Flour
- 8g Baking Powder
- 10g Cornstarch
- 3g Salt
- 105g Eggs
- 7g Pineapple Emulsion
- 10g Vegetable Oil
For the Core & Topping
- Pineapple Chunks (chocolate-covered optional)
- Pineapple Rings
- White Melting Chocolate
- Cherries
- Pre-baked Cake (mixed with pineapple juice and cherries, then frozen for stuffing - optional)
Step-by-Step Directions
Optional Prep: Dice and freeze pineapple chunks for easier mixing. If using a cake-stuffed core, mix the cake with pineapple juice and cherries, then freeze into small portions.
1. Cream Butter & Sugars – In a stand mixer or using electric beaters, mix butter, shortening, sugar, and brown sugar until smooth and fluffy.
2. Add Wet Ingredients – Mix in eggs, pineapple emulsion, and vegetable oil until fully combined.
3. Incorporate Dry Ingredients – Add cornstarch, baking powder, and salt. Mix well.
4. Add Flour – Gradually mix in the flour on low speed, scraping down the sides of the bowl as needed.
5. Mix-Ins – Gently fold in chocolate-covered pineapple chunks.
6. Weigh & Shape – Portion cookie dough into 5oz balls for even baking.
7. Stuffing Option (Optional) – Form cookie dough into small cups and stuff them with cherry pieces or the frozen cake mixture for a true pineapple upside-down cake twist.
8. Chill the Dough – Refrigerate or freeze the cookie dough for 1-2 hours to enhance flavor and prevent spreading.
9. Bake – Preheat oven to 375°F. Bake on a lined cookie sheet for 24-26 minutes, or until golden brown. Adjust baking time for larger cookies.
10. Cool & Garnish – Let cookies cool on a wire rack for 10 minutes. Top each cookie with a pineapple ring, drizzle with melted white chocolate, and finish with a cherry for the full upside-down cake effect.
Final Thoughts
These Pineapple Upside-Down Cake Cookies are a delightful twist on a classic dessert. They’re easy to make and bring a taste of the tropics to your kitchen. Perfect for sharing or indulging on your own!
Give them a try, share your creations with us, and remember, baking is all about having fun and trying new things!
