Butter Rum Pineapple Upside Down Cake Recipes

RUM PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• In a medium bowl, add the cherries and the spiced rum. In another bowl add the pineapple and the 3/4 cup of rum. Cover and refrigerate for 8 hours or overnight.
• Preheat oven to 350 degrees F.
• In a large bowl, add 1 3/4 sticks butter and the sugar and cream together until pale yellow, about 2 minutes. Stir in the eggs 1 at a time. Add the vanilla extract and set aside.
• In a separate bowl, combine the flour, salt, and baking powder. Add the dry ingredients into the wet ingredients and stir until a smooth batter forms.
• In a 10-inch cast iron skillet, over medium heat, add the remaining 1/4 stick butter and heat until the butter has just melted. Add the brown sugar and using a slotted spoon, add the pineapple pieces, reserving the rum. Saute until they begin to caramelize, about 4 minutes. Add the cherries and the rum they soaked in. Remove the skillet from the heat and light the rum with a long kitchen match. When the flames subside, return the pan to the heat and cook until most of the alcohol has evaporated. Remove the skillet from the heat and set aside to cool 6 to 10 minutes before adding the batter. Remove half the fruit back into the reserved rum for garnishing later.
• Add the batter to the skillet and put in the oven. Bake for 30 to 45 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and set aside to cool for about 5 minutes before unmolding. To unmold, run a small knife around the edge of the cake, take a large serving plate and put it over the cast iron skillet. Carefully flip over and let sit for a couple of minutes until it releases from the skillet.
• Put the creme fraiche in a small bowl and stir in the zests. Cut the cake into wedges and serve with a dollop of creme fraiche and the reserved fruit.

PINEAPPLE UPSIDE-DOWN RUM CAKE

Steps:

• Heat oven to 350°F. In 13x9-inch (3-quart) glass baking dish, melt butter in oven. Sprinkle brown sugar evenly over butter. Arrange pineapple slices in 4 rows by 3 rows. Place 1 cherry in center of each pineapple slice.
• In large bowl, beat cake mix, reserved 1 cup pineapple juice, the oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour batter over pineapple slices.
• Bake 28 to 33 minutes or until golden brown and cake springs back when lightly touched in center. Run knife around edges of baking dish to loosen cake. Cool 5 minutes.
• Place heatproof serving plate upside down on baking dish; turn plate and dish over. Remove dish. Brush or drizzle rum over cake. Cut into 4 rows by 3 rows, so each serving has a slice of pineapple on top. Serve warm.

BUTTER RUM PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• Marinate pineapple rings in rum overnight.
• Preheat oven to 350 degrees.
• Melt the butter and brown sugar in a large iron skillet (at least 12"), or other heavy, oven-proof pan.
• Arrange the marinated pineapple rings in the bottom of the pan in a single layer and simmer slowly over low heat in the melted butter and sugar until the cake batter is ready to go into the pan.
• Mix the granulated sugar, reserved pineapple juice and egg yolks in a large bowl.
• Sift the flour, baking powder and salt in a separate bowl.
• Beat egg whites until peaks form.
• Quickly mix flour mixture into the sugar and egg mixture until well blended. Gently fold in egg whites.
• Place one cherry half upside down in the middle of each pineapple ring. Sprinkle chopped macadamia nuts evenly over the rings, gently spoon the batter over the pineapple rings and macadamia nuts.
• Bake for 20-25 minutes, or until a toothpick comes out clean.
• Let the cake cool until it is just warm to the touch, then invert over a large plate.
• Serve warm or at room temperature.

PINEAPPLE UPSIDE-DOWN CAKE WITH RUM

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Melt brown sugar, butter, and honey for topping in a small saucepan over medium heat, stirring until smooth.
• Pour butter mixture into the bottoms of two ungreased 8-inch round cake pans. Drain pineapple slices and reserve 1/4 cup juice for the cake. Layer pineapple slices on top of the butter mixture.
• Combine buttermilk, rum, and reserved pineapple juice in a small bowl. Combine flour, baking powder, cinnamon, pumpkin pie spice, and salt in another small bowl.
• Beat white and brown sugars with butter in a large bowl until creamy. Add eggs, one at a time, mixing well after each addition. Beat in vanilla. Mix in 1/2 of the flour mixture, then all of the buttermilk mixture, and finally the remaining flour mixture until well combined. Divide cake batter evenly between the two pans.
• Bake in the preheated oven until cakes are golden and a toothpick inserted in the centers comes out clean, 30 to 35 minutes.
• Remove from the oven place on wire racks until completely cooled, 30 to 45 minutes. Turn one cake out onto a serving plate, then carefully turn second cake directly on top of the first.

RUM-PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• FOR THE TOPPING: Place pineapple slices into 9" springform pan, sprayed with non-stick cooking spray. In small saucepan over medium-low heat, combine 6 tablespoons of unsalted butter, light brown sugar and 1/2 cup granulated sugar. Stir to blend and quickly spread mixture over pineapple slices. Set aside.
• FOR THE CAKE: Preheat oven to 350 degrees. In a medium bowl, sift together flour, baking powder and salt and set aside. In small bowl, whisk together the milk, vanilla extract and rum and set aside.
• Using an electric mixer with a flat beater, beat 6 tablespoons of softened unsalted butter on medium speed until creamy and smooth. Add 1 1/2 cups granulated sugar and continue beating until light and fluffy (scrape sides of bowl occasionally). Add eggs one at a time, beating well after each addition. Reduce speed to low. Add flour mixture in three additions, alternating with milk mixture (begin and end with flour). Beat each addition just until incorporated, occasionally scrapping down the bowl.
• Pour batter into prepared pan, spreading evenly. Bake 50-55 minutes or until the center springs back and a toothpick inserted in center comes out clean. Place pan upright on a wire rack for 15 minutes. Invert pan onto cake plate and remove pan. Press 1 cherry in center of each pineapple slice. Cool at least 45 minutes before serving.

PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• Heat oven to 350 degrees. Line a baking sheet with parchment. Place cherries in a small heat-proof bowl. Bring 1 cup water to a boil in a small saucepan. Pour over dried cherries, and soak for 10 minutes. Drain well, and coarsely chop. Using a wide Japanese mandoline, slice whole pineapple as thinly as possible. Set aside. Sift together flour and baking powder. Set aside.
• Heat 1/2 cup of granulated sugar in a 10 1/2-inch cast-iron skillet. Cook until deep amber, about 5 minutes. Remove the pan from the heat. Add 4 tablespoons (1/2 stick) butter, stirring vigorously with a wooden spoon. Spread caramel evenly to coat the bottom of the skillet, and sprinkle with dark-brown sugar.
• Center one piece of pineapple in the skillet. Place pineapple slices in a tightly overlapping circle. Make a second ring, completely covering the bottom and continuing at least halfway up the sides. Place one remaining slice in the center of the skillet on top of the circles. (Be certain that there are no gaps as the bottom will be the top upon inversion).
• In a heavy-duty mixer fitted with the paddle attachment, cream remaining butter, remaining 3/4 cup of granulated sugar, and vanilla-bean scrapings. Add eggs one at a time, mixing well after each addition. Pour in milk and almond extract. Slowly add sifted flour, scraping sides as needed. Using a rubber spatula, fold in chopped cherries. Pour batter into pineapple-lined skillet. Spread batter evenly with an offset spatula.
• Place skillet on a prepared baking sheet, and transfer baking sheet to oven. Bake until golden brown and cake tester comes out clean, about 45 minutes.
• Meanwhile, pour cream into the bowl of a heavy-duty mixer. Add rum. Whip on high speed until stiff peaks form, 45 to 60 seconds. Remove cake from oven, and pour excess liquid from skillet into a measuring cup. Carefully invert onto large cake plate, and pour reserved liquid over cake. Serve with rum-spiked whipped cream.

DECADENT PINEAPPLE RUM UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 350°F.
• Melt butter and pour into the bottom of a 9 ½-inch spring-form pan. (Place the pan on foil or parchment paper to catch any leaks).
• Press the brown sugar evenly over the butter.
• Sprinkle with 2 tablespoons of rum.
• Arrange 7 pineapple slices over the brown sugar.
• Fill in the spaces with the pecan halves.
• In a large bowl, cream the margarine and granulated sugar.
• Beat in the eggs, one at a time.
• Beat in the vanilla.
• Puree the remaining 3 pineapple slices with the remaining 1 tablespoon rum; beat this into the margarine mixture until thoroughly combined.
• In a separate bowl, sift the flour, ginger, baking soda, and salt together.
• Beat dry ingredients into the margarine mixture alternately with the the 1/2 cup of reserved pineapple juice. Thoroughly combine after each addition, scraping down the sides of the bowl as necessary.
• Pour the cake batter over the pineapple slices in the spring-form pan.
• Bake until the center of the cake springs back when gently touched, 50 - 60 minutes, Test your cake after 30 - 35 minutes. **See COOKS NOTES in the recipe description.**.
• While the cake is still hot, remove the side of the pan. Invert the cake onto a platter and remove the pan bottom.
• Serve the cake warm or at room temperature.
• Top with whipped cream, if desired.