Monday, January 14, 2013

Pineapple Upside Down Cake- With RUM!

In honor of my grandfather's 87th birthday, I channeled the baker inside and undertook the task of making a homemade Pineapple Upside Down Cake. Holy Cow- it was DELICIOUS! I'm sure the rum had something to do with it... I definitely suggest giving this old school recipe a try if you are looking for a dessert with presentation and taste value. Even my "I'm not a dessert guy" father cut himself a second slice!
For the topping:
1/2 cup butter
1 cup brown sugar
1 tablespoon rum
6 slices of pineapple (use fresh or canned)
Maraschino cherries
5 whole pecans

For the Cake:
1 cup flour
1 tsp baking powder
1/8 teaspoon salt
3 eggs, separated
1 cup sugar
5 tablespoon rum
1 teaspoon vanilla

-Preheat oven to 350 degrees; position a rack in the center of the oven.
-Melt butter in a large bowl in the microwave.
-Add brown sugar and 1 tablespoon rum to the butter; stir until mixed well.
-Pour butter mixture into a greased 9" round cake pan.
-Arrange the pineapple slices evenly in the pan; place a cherry in the center of each one and fill the center and any other open space with either additional pineapple pieces or pecans.
To make the cake:
-In a medium bowl, combine flour, baking powder and salt and whisk to combine.
-In a large mixing bowl, beat the egg whites until fluffy; scrape into a clean bowl.
-Using the same large mixing bowl (that you beat the egg whites in), beat the egg yolks and sugar until thick and creamy.
-Add the rum and vanilla extract and mix well.
-Add the flour mixture and beat until well combined.
-Using a spatula, fold in the egg whites until just mixed in.
-Pour the batter over the fruit in the cake pan and smooth to the edges.
-Bake for approximately 30 minutes or until the cake is golden brown and a toothpick inserted into the center comes out clean.
-Place on a wire rack to cool for 10 minutes.
-Run a knife around the edges of the pan to loosen the cake.
-Place a serving plate directly on top of the pan and invert carefully allowing the cake to slide out of the pan.

This recipe was found at and is indeed the best pineapple upside down cake I've ever tasted!

-You can certainly leave out the nuts and cherries if you so desire (or don't have any on hand).
-Don't allow the cake to cook for more than 10 minutes. It needs to be slight warm still to come out of the cake pan easily!
-If you don't want to use rum, you can substitute pineapple juice instead. But I suggest using the rum... it adds a great depth of flavor!
-Serve with some vanilla ice cream or a dollop of fresh whipped cream.

No comments:

Post a Comment