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pineapple rum upside down cake

(2 ratings)
review
Private Recipe by
Kimmi Knippel (Sweet_Memories)
Cullowhee, NC

YUM! Pineapple & rum are the perfect partners!

(2 ratings)
yield 10 serving(s)

Ingredients For pineapple rum upside down cake

  • SAUCE:
  • dark rum
  • 10
    maraschino cherries, drained
  • 1/2 c
    butter
  • 1/2 c
    light brown sugar, firmly packed
  • 1 can
    pineapple slices (about 10 slices)
  • 1/4 c
    dark rum
  • 1/2 c
    heavy cream
  • CAKE:
  • 2 c
    cake flour, sifted
  • 1/4 tsp
    salt
  • 1 c
    butter, room temperature
  • 1 3/4 c
    sugar
  • 5 lg
    eggs, room temperature
  • 2 tsp
    dark rum
  • GLAZE:
  • 4 Tbsp
    butter
  • 2 Tbsp
    water
  • 1/2 c
    sugar
  • 1/4 c
    dark rum

How To Make pineapple rum upside down cake

  • 1
    THE DAY BEFORE: Take cherry jar & drain it of grenadine. Pour in rum to have cherries soak in rum overnight. then proceed as follows....
  • 2
    Combine butter & brown sugar in a large skillet & heat until bubbly. Add pineapple & caramelize to a deep golden brown, turning once. Remove & set aside. Pour rum & cream into the skillet & cook over low heat 5 minutes, until thickened, stirring constantly with a whisk. Remove from heat.
  • 3
    Butter a 10" round cake pan (a cheesecake pan with removable sides works well - aka: springform pan)line with parchment paper. Set on a rimmed baking sheet to catch any leaks. Arrange pineapple rings to cover bottom of pan. Blot cherries with a paper towel & place them in the center of the pineapple rings. Pour rum & cream sauce over pineapple & set pan aside.
  • 4
    Preheat oven to 325 degrees F. In a small bowl, sift together flour & salt. Set aside. In a mixing bowl, beat butter with an electric mixer until light & creamy. Add sugar gradually & continue beating for 5 minutes or until the mixture is fluffy. Beat in eggs, one at a time, beating well after each addition. Add rum. Fold in the dry ingredients, mixing just until the batter is smooth & blended.
  • 5
    Pour into prepared cake pan. Bake at 325 degrees F. between 1 - 1 hour; 15 minutes or until a cake tester comes out clean.
  • 6
    Prepare the glaze shortly before the cake is done so it will be warm.
  • 7
    Place the butter in a small saucepan & melt over low heat, 2 - 3 minutes. Add the water & sugar, stirring. Increase heat to medium & bring to a boil. Reduce heat slightly & let simmer until thickened, 4 - 5 minutes, stirring constantly. Remove from the heat & stir in rum. Pour into a measuring cup with a spout.
  • 8
    Remove cake from oven when done & poke several holes in the cake with a small wooden skewer. Carefully pour this mixture over the warm cake, allowing it to seep into the holes & drizzle remaining over the top. Let it soak in for a few minutes.
  • 9
    Invert onto a serving platter.
  • 10
    Pineapple upside down cake is traditionally served warm with whipped cream, but this cake is actually better after it has cooled completely.
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