Blueberry Pineapple Upside Down Cake with Honey Gouda Cream Recipe
Recipe type: Dessert
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. Filling: 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. Cake: Preheat the oven to 350°F.
  3. (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.
  4. 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.
  5. 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.
  6. In a medium mixing bowl, combine the flour, baking soda, baking powder, salt, cinnamon, and ginger and sift or whisk together.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. Meanwhile, 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.).
  12. Once the cakes are cool, grab out the pudding and gouda mixture and whisk it thoroughly to make sure all is smooth.
  13. 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.
  14. 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.
  15. 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!
Recipe by Arts and Crackers at