Pineapple - Rum Upside-Down Cake

Name: Pineapple - Rum Upside-Down Cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 10 serving(s)
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

Submitted by Terri F.

"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."

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Ready In:: 50mins
Ingredients:: 11
Serves:: 10

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

Preheat oven to 350 degrees F.
In a small sauce pan, melt 6 tbsp.
butter, brown sugar, and 1/4 cup of the rum over low heat.
Do not use higher heat, as rum will flame!
Pour mixture into 13x9 baking dish.
Cut pineapple slices in half and arrange on top of butter and sugar mixture.
In a large mixing bowl, combine 1 cup softened butter with white sugar and cream with electric mixer.
Add eggs, one at a time, mixing well after each addition.
Add vanilla and mix well.
In a small bowl, combine flour, baking powder and salt and mix well.
Add flour mixture to batter, a little at a time, mixing well after each addition.
Add the remaining 1/4 cup rum to the batter and mix well.
Pour the batter evenly over the pineapple slices and smooth the top.
Bake about 35 minutes, until a toothpick inserted in the center comes out clean.
Let cool in the pan 5 minutes before inverting onto a serving platter.

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Reviews

I was disappointed in the cake. I found the dark rum to be too strong a flavour, and the batter too hard to spread evenly. It wasn't as appealing as I had hoped.

Chef Gorete
pretty good, nice and tasty, the batter was a little thicker than i was expecting it to be. you can even make a 9" round cake out of it.

Jackie Perez
The flavor of this was very good but don't know if I will make it again. The batter was so thick I could barely spread it on top of the pineapple. I baked this the full 35 minutes and the toothpick came out clean but the cake part just was too heavy for our taste. I didn't bake this in a 9X13 as I was listening to other reviewers so I baked it in my Corningware 10 inch square skillet. Maybe that's why the cake was so heavy but again it was very flavorful and tasty.

pkkitty
This cake is wonderful, but I think it was missing the wet ingrediant. I added about a 1/2 C of pineapple juice and not rum to the cake batter and it was delicious. Everyone raved about it. I also used Splenda instead of sugar. I doubled the recipe to fit a sheet pan. I will be making this one again. Enjoy!

Mzfletch
Tasted very nice. I will try it in a slightly smaller tin next time I think.

jenelopy

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RECIPE SUBMITTED BY

Terri F.

Rockford, 0

<p>When I joined Recipezaar in 2002, there were only 10,000 recipes, but I thought that was a LOT!!  I quickly became addicted to this site and the friendly people I found here.  Troy and Gay were the original owners of the site, and I miss them and their interaction with the members.</p> 8740471"

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