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Blueberry Pineapple Upside Down Cake with Honey Gouda Cream Recipe

I participated in Mom Blog Tour at the Summer Fancy Food Show on behalf of Wendy’s Bloggers and received Wisconsin Cheese products to facilitate my review. #MomBlogTourFF

This summer, I tried a food combination I never would have thought to eat together–gouda cheese with candied pineapple. To my surprise, it was delicious. Completely delicious. I decided to take this unique and tasty combination and try it in another form–a Blueberry Pineapple Upside Down Cake with Honey Gouda Cream Filling.

This Blueberry Pineapple Upside Down Cake is layered with a honey gouda cream filling. It's gorgeous AND delicious. Find out how to make it | Pineapple Upside Down Cake | Cake | Gateau | Pineapple | Blueberry | Gouda Cheese | Bavarian Cream | Dessert | Layer Cake | Fancy Cake | Spiced Cake | Sweets | Yummy | Wisconsin Cheese | Cheese Cake | Gouda | Culinary Arts | Recipe | Homemade

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Not to sound conceited, but boy, it is good.

So good.

It’s a “turn that frown upside down cake.”

This Pineapple Upside Down cake is layered French gâteau style (gâteau is fancy, layered, and has fresh fruit and cream.). Unlike most gâteau, this cake will last a couple days in the refrigerator, as the fruit is baked and the cream is a little heavier rather than whipped. I might even try freezing some for later! Keep in mind, that as it chills in the refrigerator it will lose some moisture, so eating it fresh is always the best idea. It’s a little work, but so worth it.

My thoughts when coming up with this recipe: the gouda + candied pineapple combination was delicious, pineapple upside down cake is sort of a candied pineapple cake, and I bet gouda would taste good because…cream cheese frosting. After much consideration, I steered away from the actual frosting and created more of a thin Bavarian cream filling using some delicious Marieke Gouda cheese.

One of the best things about this recipe is it’s a two-in-one recipe, because you get a recipe for the upside down cake and the cream filling.

Pineapple Upside Down Cake with Gouda Cream Slice Gone

Instead of using the traditional maraschino cherries, I decided to add blueberries. Blueberries are delicious with pineapple–both are sweet when cooked–they go well with cheese, and they also gave the pineapple upside down cake some gorgeous color.

As I mentioned above, I used Marieke Gouda cheese, which is one of the brands under Wisconsin Cheese. Now, I am a Wisconsin girl and I love all things Wisconsin, so this was so much fun for me. I love supporting brands from back home. Plus, their products are soooo good and very high quality.

Pineapple Upside Down Cake with Gouda Cream Square

Blueberry Pineapple Upside Down Cake with Honey Gouda Cream Filling

To make this delicious pineapple upside down cake, let’s begin with the honey gouda cream filling. In a medium saucepan, prepare half a large 4.6 oz.package of cook & serve vanilla pudding according to package instructions–this means use half the milk or a little less if you want your filling firmer. I eyeballed half the package of pudding and used about 1 1/2 cups of milk.

Turn off the heat and, while the pot is still hot, stir in the honey and gouda cheese and whisk until everything is melted and smooth. Set aside and allow to cool completely then refrigerate until ready to use.

Pineapple Upside Down Cake with Gouda Cream Step 1

Preheat the oven to 350°F.

Line three small, 6-inch round cake pans with a piece of parchment paper (I simply traced the outside of the pans onto parchment paper then cut out the circles inside the lines to fit them in the pan.). This may not be completely necessary, but it made for easier removal and cleanup. Do not grease the pan.

In a small bowl, combine the melted butter and brown sugar. Spread this mixture evenly into the bottom of each cake pan. I scooped out even amounts into the centers then went from there, to make sure they were all the same.

Here is where you will hate that parchment paper…you can spread it evenly, but it will be a slight pain as the paper will move under the mixture. Again, you do not *need* to use parchment paper if you don’t want to, but if you do just use small strokes and work around the outsides first then fill in the empty spots. This must be evenly coated.

Pineapple Upside Down Cake with Gouda Cream Step 2

Place your pineapple rings and blueberries into the cake pans. Each cake uses 3 pineapple slices and 9 blueberries. Place one whole pineapple slice in the center of the pan then slices the others in halves and place them around the center. Fill in the empty areas with blueberries.

Pineapple Upside Down Cake with Gouda Cream Step 3

In a medium mixing bowl, sift or whisk together the flour, salt, baking soda, baking powder, cinnamon, and ginger.

Pineapple Upside Down Cake with Gouda Cream Step 4

In another bowl, use a hand mixer to combine the softened butter and sugar until it makes a cream. Mix in the eggs and vanilla extract.

Pineapple Upside Down Cake with Gouda Cream Step 5

Slowly mix in half of the flour mixture to the wet mixture, then mix in the pineapple juice, then slowly add in the remaining flour mixture until wet and combined, about 1 minute on medium speed.

Split the cake batter among the three cake pans, pouring on top of the fruit. Each pan gets about 2 cups of cake batter. Spread it around to even it out then tap the pan a few times on the counter to get out the big bubbles (cake making trick!).

Pineapple Upside Down Cake with Gouda Cream Step 6

Bake for 30 minutes or until the pineapple upside down cake batter is cooked through and lightly golden.

Let the cake cool in the pans on a wire cooling rack for about 10 minutes, then remove from the pan onto plates (or a cutting board) to finish cooling.

While the cake is cooling, stick a mixing bowl and whisk in the freezer for about 15 minutes or a little longer (I used a stand mixer for this part, so I placed the metal bowl and whisk attachment in there.).

Once the pineapple upside down cake has cooled, you can prepare the cream filling. Whisk the pudding mixture again to make sure everything is smooth and combined after cooling.

Remove the bowl and whisk from the freezer. Pour in the heavy whipping cream and remaining granulated sugar and whisk on medium-high until you achieve firm peaks. I made it to a thick whipped cream consistency.

Gently fold the homemade whipped cream into your pudding and gouda mixture until combined.

Pineapple Upside Down Cake with Gouda Cream Step 7

Decide where you want to display your pineapple upside down cake and add a small amount of the honey gouda cream mixture to the plate to keep the cake in place, then set one of the cakes on top of it. I chose my “ugliest” cake for the bottom and the “prettiest” cake for the top (I judged which goes on top on of the opinion of my 6-year-old.).

Now layer the cream, then another pineapple upside down cake then the cream, then the last cake. I put a decent amount of cream in the center then smoothed it out a bit and when I set the next layer of cake on top the cream spread and oozed out a bit. If you made your cream a little stiffer, you can pipe it into the center using a baggie with a piece of the corner cut off. I just spooned it on.

Pineapple Upside Down Cake with Gouda Cream Step 8

Once everything is in place, carefully move it to the refrigerator and let it sit in there for a few minutes to firm up. This will help the pineapple upside down cake stick to the cream so it doesn’t slide around when you are cutting it.

When the pineapple upside down cake is firmed up a bit, remove it from the refrigerator to serve! The cake can stay on the counter for a while; it does not need to stay in the refrigerator. The fridge will continue to firm the cake and keep the layers together, though, so you can refrigerate and serve the next day. This will gradually dry out the cake a bit so it won’t be quite as light and fluffy anymore, but it will make it last just a little longer. Mine still tasted great the following couple of days.

You will have extra cream filling. You can use this in doughnuts, on top of cupcakes, freeze it–have fun finding uses for this and come back and let me know what you tried it in!

Pineapple Upside Down Cake with Gouda Cream Top

Pineapple Upside Down Cake with Gouda Cream Bite

Pineapple Upside Down Cake with Gouda Cream Long

Pineapple Upside Down Cake with Gouda Cream Bite
Yield: 30 servings

Blueberry Pineapple Upside Down Cake with Honey Gouda Cream

Prep Time: 20 minutes
Cook Time: 35 minutes
Additional Time: 15 minutes
Total Time: 1 hour 10 minutes

This pineapple upside down cake has a sweet, tropical fruitiness, a little spice for flavor, and creamy and delicious gouda cream layers.


  • ½ package of the 4.6 oz. vanilla cook & serve pudding
  • 1½ cups or a little less of milk
  • 1 Tablespoon honey
  • 2 heaping Tablespoons Marieke Gouda, cubed
  • ½ cup light brown sugar, packed
  • ¼ cup (1/2 a stick) unsalted butter, melted
  • ½ cup (1 stick) unsalted butter, softened
  • 2 eggs, room temperature
  • ¾ cup and 2 Tablespoons granulated sugar
  • 1 Tablespoon vanilla extract
  • 9 pineapple rings (canned--drain and reserve the liquid for recipe)
  • 24 fresh blueberries
  • 1¾ cup all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ½ cup pineapple juice (reserved from the pineapple slices)
  • 1 cup heavy whipping cream



  1. In a medium saucepan, prepare the vanilla pudding per package instructions using the milk. Once finished, turn off the heat, but leave it over the hot burner and whisk in the gouda cheese and honey until everything is melted and combined. Set aside to cool. Once cooled, move to the refrigerator until the cake is finished.
  2. While the cake bakes, place a mixing bowl and whisk into the freezer (I used a stand mixer for this, so I put the whisk attachment and provided bowl in the freezer.).
  3. Once the cakes are cool, grab out the pudding and gouda mixture and whisk it thoroughly to make sure all is smooth.
  4. In your frozen mixing bowl, whisk the heavy cream with 2 Tablespoons on medium high until stiff peaks form. I made it the consistency of a heavy whipped cream. Fold this mixture into the pudding mixture until combined.
  5. Cake:

  1. Preheat the oven to 350°F.
  2. (Optional) Line three 6-inch round cake pans with parchment paper (just trace the bottom of the pan onto parchment paper then cut out the circle inside the drawn-on lines.). This isn't necessary, but can make clean up just a little easier.
  3. In a small bowl, combine the ¼ cup melted butter and the brown sugar. Divide this mixture evenly among the three pans and carefully spread it out until the bottom of each pan is evenly covered.
  4. Cut 6 of the pineapple rings in half, then place one whole pineapple ring in the center of each pan, four halves around each whole ring, and fill in the empty spaces with blueberries.
  5. In a medium mixing bowl, combine the flour, baking soda, baking powder, salt, cinnamon, and ginger and sift or whisk together.
  6. In a separate large bowl, use a hand mixer to combine the ½ cup softened butter with ¾ cup granulated sugar until it has a creamy consistency. Blend in the eggs and vanilla extract.
  7. Carefully mix half the flour mixture into the wet egg mixture, then mix in the pineapple juice, then mix in the rest of the flour mixture and beat on medium about 1 minute.
  8. Split the cake batter evenly between the three cake pans, about 2 cups to each. Spread it out so it is flat and tap the pans a few times on the counter to remove large air bubbles.
  9. Bake the cakes for 30 minutes or until a toothpick comes out clean and the tops are a light golden brown. Remove the cakes and place them in the pans on a wire cooling rack for approx. 10 minutes. Once you can touch the pans, run a butter knife around the edges to pull the cake away then invert the pans onto a plate or cutting board to release the cakes. Let cool completely.
  10. Smear a little of the cream mixture onto where your cake will be, then place the first cake on top. Add a layer of cream and smooth it out near the edges, but not all the way to the edges (it will fill out as you place the next layer on) then add another cake on top. Repeat this and you should end with the gorgeous pineapple blueberry top.
  11. Carefully move the cake into the refrigerator for a few minutes to meld everything together. This will make cutting the cake much easier.


*This cake can last a couple days in the refrigerator, but will gradually lose moisture during this time, so the faster you eat it the better.

**A bread knife works best for cutting this cake.

***You will have extra cream filling--try adding it to cupcakes, eating it with fresh fruit, or putting it inside doughnuts!

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 130Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 23mgSodium: 89mgCarbohydrates: 19gFiber: 1gSugar: 11gProtein: 2g

This nutrition information is auto-generated. Nutritional values may change with specific items and brands used, so manual calculation is recommended if exact nutritional counts are needed.

Wisconsin Cheese has so many varieties of cheese, it’s incredible. You have to check out the Wisconsin Cheese website. We received a handful of different products from gouda to string cheese to blue cheese.

Wisconsin Cheese

I snacked on gouda chunks with candied pineapple while the pineapple upside down cake was baking. So good. While we were in NYC we were given packs with tons of different cheese pairings, like baby carrots with cheese whips. What is your favorite cheese pairing?

Wisconsin Cheese Gouda Pineapple

Hook’s Sharp Cheddar and Marieke Gouda taste amazing in homemade macaroni and cheese. My boys love snacking on string cheese and cheese whips. I’m also looking forward to making homemade blue cheese dressing with Roth Buttermilk Blue Cheese.

Wisconsin Cheese Variety

How cute are these?! They came with the cheese. I love cows…they are amazing and I want to own cows…so I absolutely adore all the cow gear from Wisconsin Cheese. Oh, and they even have Wisconsin-shaped cutting boards!!

Wisconsin Cheese Cow Gear

Visit Wisconsin Cheese on Facebook, Twitter, Instagram, and Tumblr.

Wisconsin Cheese Logo

Read Also: Pear, Fig, and Gouda Tart from Virtually Yours, Mozzarella Stuffed Bread Rolls from Penelope’s Oasis, Blackberry and Blue Cheese Endive Appetizers from ABC’s and Garden Peas, Venezuelan Tequeños from Living Sweet Moments, How to Put a Cheese Board Together from Momma Lew, Gouda and Bacon Mac-and-Cheese Cups from A Grande Life, and Potato Stacks with Gouda Cheese from See Mom Click, all a part of the Mom Blog Tour!

This is the final recipe in our “world tour” of recipes, and we visited France! Here are the other cuisines we’ve been inspired by, in case you missed them: Asian cuisine, American cuisine, Carribbean cuisine, Italian cuisine, Mediterranean cuisine, German cuisine, Mexican cuisine, Scandinavian cuisine, Indian cuisine, and Back-to-School cuisine!

I would love to hear from you in the comments below–-How will you use Wisconsin Cheese products? What is your favorite kind of cheese?

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  1. Your cake looks and sounds delicious. Will be sharing with my “cake baking” friend. She lives on a Wisconsin dairy farm.

  2. This looks SO good! We love good cheese of any type. Thank you so much for sharing. I had to pin!

  3. This looks delicious — I would love to make and eat it.

  4. I’m on a low-carb diet and love cheeses of all kinds. There are so many kinds that are great in meals and they make a great snack (with or without a little wine).

  5. This looks so good! I love all varieties of cheeses and this is amazing!

  6. That looks delicious! I’d use Wisconsin Cheese products in recipes…and just to snack on. My family loves cheese. My favorite kind of cheese is swiss.
    Thank you!

  7. Looks and sounds yummy! Gonna give it a try

  8. This cake really does sound delicious. My husband just loves Gouda cheese and I know he will love this. Will try it soon.

  9. We love Gouda cheese, blueberries & pineapple, so I know my family will love this! Can’t wait to try it!

  10. This looks amazing. I just went to Monroe over the weekend and had an amazing time

  11. This looks like a lovely recipe! I love the pineapple and blueberry combination! 🙂

  12. My youngest loves the colby cheese from Weyauwega Cheese and we always manage to have some of their cheese curds when we get to Wisconsin (or sometimes they are brought here to us 😉 ). When we take long drives and need a snack in the car our go-to is a cheddar cheese/carrot combo.

  13. This recipe sounds so good and who doesn’t love cheese! I am not sure if I have ever had Gouda cheese but I love cheese so I would probably love it!

  14. Mmm…cheese. My favorite pairing is brie with apples, perfect at this time of year. Monterey Jack is my favorite cheese, though, and I often use it in casseroles, in grilled cheese sandwiches, and with crackers.

  15. I’m not going to lie, I’m not a big fan of blueberries so normally I would probably skip over this type of recipe but the chance to win free cheese totally won me over! What a great combination, though I would probably swap blueberries out for another fruit!

  16. I love using Gouda slices on French onion soup. Yum!!

  17. Pineapple upside down cake is delicious and gouda would really enhance the flavor. I am (and the rest) are huge cheese fans. We use sharp cheddar a lot along with provolone, but any cheese is a good one!!

  18. I like Pepper Jack and blue cheese

  19. I would make some oven baked macaroni and cheese.

  20. I like mozzarella cheese. I would love to make a cheesy potato ranch casserole.

  21. I am not a big fan of blueberries, so I would substitute raspberries.

  22. stephanie scales campbell

    My favorite combination is cheese and almonds yum

  23. we love all cheese anykind and this looks delicious

  24. That cake looks delicious!!! I want it!!

  25. So many wonderful recipes!

  26. I love cheese and eat it all the time! especially for a snack with some almonds.

  27. We love cheese here at my house. I would love this.

  28. Being a Wisconsinite I can barely suppress my love for cheese – gouda is great, but I particularly love brie.

  29. Mary Beth Elderton

    Wow this looks so good! I don’t know that I have a “favorite” cheese—I’m a cheese lover. One thing I am looking forward to this holiday season is a special treat Hubz and I enjoy together–baked Brie. I usually make it a few times with different toppings, some savory and some sweet.

  30. Being from Wisconsin, I’m a cheese-lover at heart! But I never get the opportunity to try gourmet varieties. I would love to use these prizes to mix and match and find that perfect savory-sweet combo that makes mouths water!

  31. My Favorite is Gouda. The creaminess is divine. The recipe looks so good, I am looking forward to trying it. I love all cheeses and eat a lot of it 🙂

  32. I absolutely love pairing Super Gouda Cheese with sliced Granny Smith apples. I know most people like to make pies with Granny Smith’s but I love the smooth Gouda Cheese with the bite of a green apple.

  33. This looks so delicious

  34. I absolutely love this recipe. I have been wanting to try cheese in a sweet recipe for quite some time, and this is an excellent method.

  35. I’m a cheese addict!! No I don’t cover my recipes/food in it, but I buy the good stuff and eat it slowly by itself savoring the taste. My favorite is a goats milk or brie. This recipe sounds amazing. Might have to try it!

  36. This cake sounds delicious and I’m a huge cheese lover.

  37. Gouda is one of my favorites and I also love feta. I sprinkle feta in with my pea salad, with lots of crumbled bacon too. It’s very tasty!

  38. I really just enjoy snacking on cheese (Colby, provolone, etc) and grapes. Although I do use cheese in a lot of stuff. Go WI cheese!!! Goat cheese or feta is great sprinkled over all sorts of things too.

  39. The cake looks so good! Wisconsin cheese is truly the best!

  40. I would enjoy this with my family, we love cheese! 🙂

  41. I’m not great at pairing cheeses but a nice fig or apricot jam tastes really good with a triple cream brie.

  42. I love blue cheese and want to try a pizza recipe I saw using blue cheese, bacon, figs and caramelized onions.

  43. WOW! I am going to have to try this, it looks perfect!

  44. what an interesting recipe for sure but it looks really good!

  45. The gouda cheese on a cake gives me pause, but if it is the consistency of cream cheese, it should work fine.

    • The gouda is not really a cream cheese consistency, more of a semi-hard cheese, but mixed with the pudding it gives a bavarian cream consistency and flavor (popular with cakes such as danish layer cakes and eclairs) with a light bite of gouda flavor. Gouda goes very well with candied pineapple, so the combination is completely wonderful.

  46. This sounds sooo amazing!!! I wish I was not disabled and unable to do the necessary stirring, etc. to make it. I can’t stand for very long either so I would have to find someone willing to do all that for me. By the way, could this be done using 2 – 8 or 9 inch cake pans versus the 3 – 6 inch cake pans? I don’t have any that small and would have to use what I have already. Also, for those who don’t like blueberries (!?!), could cranberries be used instead?

  47. I love cheese with just about anything! This recipe is amazing! Apple and cheddar, ham and Swiss, mozzarella and almonds, pear and Gouda, chicken blueberry and mozzarella salad are a few of my favorite combinations.

  48. Pingback: Literally Cheesy Valentines Cards for Cheese Lovers

  49. Pingback: Recipes for Pineapple Desserts Easy & Delicious

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