Pineapple - Rum Upside-Down Cake |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 10 |
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This is a very moist upside-down cake that can be served warm or at room temp. When left to sit for a while, the pineapple juices permeate the cake and make it even more delicious! Dark rum gives it really good flavor. Ingredients:
6 tablespoons unsalted butter |
1 cup unsalted butter, softened |
1/2 cup light brown sugar, packed |
1/2 cup rum (dark rum works best) |
6 slices canned pineapple in juice, drained or 6 slices fresh pineapple, 1/4 inch thick |
1 cup sugar |
2 eggs |
2 teaspoons vanilla extract |
2 cups flour |
1 1/2 teaspoons baking powder |
1 teaspoon salt |
Directions:
1. Preheat oven to 350 degrees F.
2. In a small sauce pan, melt 6 tbsp.
3. butter, brown sugar, and 1/4 cup of the rum over low heat.
4. Do not use higher heat, as rum will flame!
5. Pour mixture into 13x9 baking dish.
6. Cut pineapple slices in half and arrange on top of butter and sugar mixture.
7. In a large mixing bowl, combine 1 cup softened butter with white sugar and cream with electric mixer.
8. Add eggs, one at a time, mixing well after each addition.
9. Add vanilla and mix well.
10. In a small bowl, combine flour, baking powder and salt and mix well.
11. Add flour mixture to batter, a little at a time, mixing well after each addition.
12. Add the remaining 1/4 cup rum to the batter and mix well.
13. Pour the batter evenly over the pineapple slices and smooth the top.
14. Bake about 35 minutes, until a toothpick inserted in the center comes out clean.
15. Let cool in the pan 5 minutes before inverting onto a serving platter.
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