PINEAPPLE AND RUM UPSIDE DOWN CAKE
Light and moist, this is the best kind of pineapple upside down cake...not too much cake!
Provided by Barb
Categories Cakes, Cupcakes & Cheesecake
Time 1h
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees; position a rack in the center of the oven.Preheat oven to 350 degrees; position a rack in the center of the oven.
- Add the butter to a 9-inch-round baking pan. Place the pan inside of the pre-heated oven until melted, about 5 minutes.
- Remove the pan from the oven and add the brown sugar and rum; stir until mixed well and even.
- 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.
Nutrition Facts : ServingSize 1 grams, Calories 353 kcal
DECADENT PINEAPPLE RUM UPSIDE-DOWN CAKE
This Pineapple Upside-down Cake used to grace the table every Easter at Grandma's. My sister gave me the recipe it is from "The Silver Palate". It is truly decadent garnished with fresh whipped cream. In addition to the pecans, maraschino cherries can be used as well. **COOKS NOTE: The baking time in The Silver Palate recipe states 30 - 35 minutes, however those who have reviewed the cake have had to bake it for 60 minutes. My sister always baked this cake and I made it public before baking it myself. As I went to bake it, I realized my pan was too small so I need to purchase a 9 1/2 inch pan.
Provided by JTsMom
Categories Dessert
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 14
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.
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
It's your favorite dessert with a tropical twist! Pineapple upside-down cake is good, but pineapple upside-down cake with pineapple rum infused is so much better. Everything else you love about this classic dessert remains the same-juicy pineapple rings are baked in a caramel-like brown sugar sauce with a buttery yellow cake on top. Once the cake turns a decadent golden brown color, turn the maraschino cherry-studded dessert upside down and brush the hot-from-the-oven cake with rum. Serve with whipped cream for a tropical treat that'll whisk you away to paradise!
Provided by Angie McGowan
Categories Dessert
Time 55m
Yield 12
Number Of Ingredients 8
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.
Nutrition Facts : Calories 400, Carbohydrate 58 g, Cholesterol 55 mg, Fiber 0 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 43 g, TransFat 0 g
BUTTER RUM PINEAPPLE UPSIDE-DOWN CAKE
Taken from the Hawaiian electric company website and posted for ZWT. Wish I'd thought of this; sounds fabulous! Overnight marinade time for the pineapple rings IS NOT included in cook/prep time!
Provided by alligirl
Categories Dessert
Time 40m
Yield 8 big slices, 8 serving(s)
Number Of Ingredients 12
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.
RUM-PINEAPPLE UPSIDE-DOWN CAKE
I haven't tried it but if you don't want to use the dark rum, you may try rum extract or omit it all together. This cake is so moist. Store it in the refrigerator (if it lasts that long). I have a 9" springform pan that I use for this cake -- it's much easier when it's time to flip. I spray the pan liberally with non-stick cooking spray and wrap the bottom of the pan with aluminum foil and sit it on a small cookie sheet. Cook in lower third of oven.
Provided by Marlene York @atlantam48
Categories Cakes
Number Of Ingredients 13
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.
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