top of page

Pineapple Upside Down Ice Cream Cake by Kelly Lynn

Updated: Oct 15, 2022

This recipe is taken from a cookbook written by a dear friend of mine, Kelly Lynn @kellyssweetsblog. I admire her baking recipes. That's why, the moment when she announced that she will be publishing a cookbook, I was so excited to get a copy.

I was astounded by the list of recipes in her cookbook. I mean I still am. Who doesn't love ice cream and cakes? There are quite a few recipes that I have bookmarked and this is one of them. I will definitely be posting many more of her recipes in the future.

How can I not get intrigued by Mint Chocolate Chip Ice Cream Cake, Spicy Mexican Chocolate Bundt Ice Cream Cake, Irish Coffee Extreme Ice Cream Cake, or S'mores Amazingness Ice Cream Cake Bars, or this Pineapple Upside Down Ice Cream Cake? The list can go on and on.

Sadly, I do not own an ice cream maker. And if you do not own an ice cream maker, like me, fret not, I got you covered. I made pineapple mousse instead. Guess what? It worked out beautifully.

Go check out her cookbook and indulge in ice cream cakes. Get Kelly Lyn's The Ultimate Ice Cream Cake Book here.



(Make One 8 Inch Round Cake)

  • Glaze:

  • Unsalted Butter, 57g

  • Coconut Sugar, 134g

  • Ground Cinnamon, 1/2 TSP

  • Fresh Lemon Juice, 1/2 Lemon

  • Canned Pineapple Rings, 5 or More

  • Cake:

  • Unsalted Butter, 130g

  • Coconut Sugar, 150g

  • Eggs, 2

  • Apple Butter / Olive Oil, 30g

  • Pure Vanilla Paste, 1 TSP

  • Ground Cinnamon, 1/2 TSP

  • Nutmeg Freshly Grated, Pinch

  • Unbleached All Purpose Flour, 160g

  • Baking Powder, 1 TSP

  • Sea Salt, Pinch

  • Whole Milk, 60g

  • Pineapple Mousse:

  • Gelatin Powder, 2g

  • Whole Milk, 100g

  • Pineapple Cored Coarsely Sliced, 105g

  • Ground Cinnamon, Pinch

  • Nutmeg Freshly Grated, Pinch

  • Egg Yolks, 30g

  • Caster Sugar, 45g

  • Heavy Whipping Cream, 250g



  • Hand / Stand Mixer

  • 8 Inch Round Cake Pan

  • Oven

  • Cast Iron Skillet / Pan

  • Blender



  1. Prepare the glaze.

  2. Grease the cake pan with butter.

  3. Line with parchment paper and grease with butter as well. Set aside until ready to use.

  4. In a skillet over medium heat, add butter, sugar and cinnamon.

  5. Stir to combine well and until the butter has melted.

  6. *Just as it seems that the melted butter is separating from the sugar, squeeze some fresh lemon juice over the top. It will fizz and combine.*

  7. Transfer the sauce to the prepared cake pan.

  8. Place the pineapple rings onto to sauce. I'm able to fill the cake pan with 5 pineapple rings.

  9. Set aside.

  10. Prepare the cake.

  11. Preheat the oven to 165 degrees celsius or 325 fahrenheit.

  12. In a large mixing bowl, cream butter with a hand or stand mixer until light and fluffy.

  13. Add in sugar and continue creaming until well combined.

  14. Follow by the eggs.

  15. Scrape down the sides of the bowl.

  16. Add in apple butter or olive oil, vanilla, cinnamon and nutmeg.

  17. Mix until well combined.

  18. In a separate bowl, combine flour, baking powder and salt.

  19. Fold in 1/3 of the flour mixture.

  20. Fold in 1/3 of the milk.

  21. Repeat the process, alternating between the flour mixture and milk, until everything is fully incorporated.

  22. The sugar mixture should have hardened.

  23. Transfer the cake batter onto the sugar mixture and pineapples.

  24. Smooth the top with an offset spatula.

  25. Wack into the oven and bake for 45 to 50 mins or until the top is browned and passes the skewer test.

  26. Remove from the oven and set aside to cool down slightly for about 10 mins.

  27. Place a large plate over the cake pan.

  28. Swiftly flip the cake and unmold it to reveal beautifully caramelized pineapples.

  29. Set aside to cool down completely.

  30. While the cake is cooling down, prepare the mousse.

  31. I do not have an ice cream maker, so I decided to make a pineapple mousse instead.

  32. Bloom gelatin powder with 1 TBSP of water in a small bowl. 

  33. Stir to dissolve the gelatin and set aside. 

  34. In a blender, add milk, pineapple, cinnamon and nutmeg.

  35. Blitz until smooth. 

  36. Transfer into a sauce pot. 

  37. Turn the heat up to medium low. 

  38. Stir to combine well.

  39. Meanwhile, in a small bowl, add egg yolks and sugar. 

  40. Whisk to combine well and until the sugar has dissolved. 

  41. Once you see bubbles start to form along the edge of the sauce pot, remove from heat. 

  42. Add 1/2 of the milk mixture and gradually add into the yolk mixture while still whisking.

  43. Once the yolks have been tempered, gradually add in the remaining 1/2 of the milk mixture.

  44. Transfer the milk mixture back into the pot over medium low heat.

  45. Once you see bubbles start to form along the edge of the sauce pot, remove them from heat. 

  46. Add some of the milk mixture into the bloomed gelatin to dissolve.

  47. Return the dissolved gelatin mixture back into the milk mixture.

  48. Stir to combine well or until the gelatin is completely incorporated.

  49. Pass the mixture thru a fine sieve over a bowl. 

  50. Set aside in the fridge to cool down slightly.

  51. Once the mixture is cooled, in a chilled large bowl, add in heavy whipping cream. 

  52. Using a hand or stand mixer, whisk until soft peaks. 

  53. Fold the cream into the milk mixture in batches until fully incorporated.

  54. Assemble.

  55. Once the cake has cooled, slice the cake into halves.

  56. No need to rush, so take your time.

  57. Place the bottom half back into the cake pan.

  58. Transfer the mousse onto the cake.

  59. Place the top half of the cake over the mousse.

  60. Pad down the cake gently to pack the mousse tightly.

  61. Chill in the fridge overnight.

  62. The next day, slice and serve.

100% worth the time and effort...


Recipe Video:

39 views0 comments

Recent Posts

See All


bottom of page