While we were in Palm Springs, our friend Andy, wanted to make a pineapple upside down cake using a fresh pineapple he had sitting around. The dilemma was that the pineapple was really fresh, and not canned. Dilemma I know but most recipes call for canned pineapple. I found a recipe that was featured in Gourmet magazine a few years ago and decided to changed it up a bit. Make it mine so to say or at least kind of mine with this Pineapple Upside Down Rum Cake. The end result? Buttery, rummy, sweet and melt in your mouth goodness!
Pineapple Upside Down Rum Cake
- 1 medium pineapple, peeled, cored and cut into cubes
- 1 stick unsalted butter
- 1 cup packed light brown sugar
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 stick unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla
- 1/2 cup dark rum
Preheat oven to 350°F. Butter bottom and sides of a 8 or 9 inch cake pan.
Cut pineapple crosswise into cubes.
Melt butter in skillet. Add brown sugar and simmer over moderate heat, stirring, 5 minutes.
Add pineapple. Remove from heat.
Pour into prepared cake pan.
Sift together flour, baking powder, and salt.
Beat butter in a large bowl with an electric mixer until light and fluffy, then beat in granulated sugar.
Add eggs, 1 at a time, beating well after each addition. Beat in rum.
Add half of flour mixture and beat on low speed just until blended.
Add remaining flour mixture, beating just until blended.
Batter may appear slightly curdled, this is okay.
Spoon batter over pineapple topping and spread evenly.
Bake cake in middle of oven until golden and a tester comes out clean, about 45 minutes.
Let cake stand in pan for 5 minutes.
Invert a plate over pan and invert cake onto plate.