Go Back Email Link
+ servings
French Martini Upside Down Cake
Print Recipe Pin Recipe Save Recipe
5 from 2 votes

French Martini Upside Down Cake

This Pineapple Upside Down Cake has it all - Fruit, cake, liqueur... and an origin story involving Jann Arden, a new friendship, and talking pineapple puppets.
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: Dessert
Cuisine: American
Servings: 12 People
Calories: 478kcal
Author: Marie Porter



  • 6 oz Black Raspberries
  • ¼ cup Butter melted
  • 1 ½ teaspoon All-Purpose Flour
  • cup Brown Sugar
  • 1 can Pineapple Slices in Juice


  • 2 cups Cake Flour
  • 1 ½ cups Granulated Sugar
  • 4 teaspoon Baking Powder
  • 1 teaspoon Salt
  • 3 ½ oz Instant Vanilla Pudding Mix
  • 4 Large Eggs
  • cup Vodka
  • ½ cup Butter melted


  • ¼ cup Butter
  • 2 tablespoon Water
  • ½ cup Granulated Sugar
  • ¼ cup Chambord Liqueur


  • Preheat oven to 325°F (160°C). Liberally grease a 10″ round pan with vegetable shortening. Cut out a 10-inch round of parchment paper, using bottom of pan as a template. Place inside pan, smoothing it out to cling securely to the shortening.
  • Puree black raspberries. Pour into small saucepan, straining out seeds if so desired. Add butter, flour, and brown sugar. Heat on low, stirring until well combined. Pour into prepared cake pan, spreading evenly. Drain pineapple slices, reserving the juice. Arrange pineapple slices on top of the black raspberry sauce, set aside.
  • Combine flour, sugar, baking powder, salt, and pudding mix in a large mixing bowl. Add in eggs and vodka, beating until smooth. Measure ⅔ cup of the reserved pineapple juice, add juice and melted butter to the mix, mixing on medium speed until smooth.
  • Carefully pour batter into prepared pan. Bake until golden and knife inserted into center of batter comes out clean and cake springs back – about 50-60 minutes.
  • While cake is baking, combine butter, water, sugar, and Chambord in a small saucepan. Allow to heat to a simmer, then remove from heat and allow to cool.
  • With the hot cake still in the pan, carefully level the top by cutting off the “dome” over the edge of the pan.
  • Evenly pour the Chambord syrup over the entire cake. Allow cake to cool for about 20 minutes before turning cake out directly onto serving plate. This cake is delicate, and should not be moved to a different plate after being turned out!


*”Ananas” being French for “Pineapple”. It’s actually pronounced “ah nah nah”, not rhyming with “bananas”…but once again my blog, my rules. LOL
Oh, if you like recipes like this, be sure to order a copy of The Spirited Baker!


Calories: 478kcal | Carbohydrates: 72g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 95mg | Sodium: 570mg | Potassium: 79mg | Fiber: 1g | Sugar: 54g | Vitamin A: 557IU | Vitamin C: 4mg | Calcium: 120mg | Iron: 1mg