This Pineapple Upside Down cake recipe is adapted from Epicurious.com. The dark rum in the batter adds a great flavor to this moist cake. I found this recipe to be very quick and easy to throw together.
Pineapple Upside-Down Cake
Servings 12 slices
- 1 can Pineapple Slices pineapple slices in their own juice
- 6 Tbsp. unsalted butter
- 3/4 cup packed light brown sugar
- 1/2 cup chopped pecans
- 1 small jar maraschino cherries
- 2 Tbsp. Dark Rum
- 1 1/2 cups all purpose flour
- 2 tsp. baking powder
- 1/4 tsp. salt
- 6 Tbsp. unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp. vanilla extract
- 1 Tbsp. dark rum
- 1/2 cup. unsweetened pineapple juice
- 2 Tbsp. Dark Rum for sprinkling over cake
- Preheat oven to 350 degrees.
- Melt butter in skillet. Add brown sugar and rum and simmer over moderate heat, stirring, 2 minutes. Arrange pineapple rings on top of sugar, add chopped pecans. Place cherries in the center of the pineapple rings and continue to simmer for 2 minutes, bringing the mixture to a boil. Remove from heat.
- Sift together flour, baking powder, and salt. Beat butter in a large bowl with an electric mixer until light and fluffy, gradually beat in granulated sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla and rum. Add half of flour mixture and beat on low speed just until blended. Beat in pineapple juice, add remaining flour mixture, beating just until blended. (Batter may appear slightly curdled.)
- Spoon batter over pineapple topping and spread evenly. Bake cake in middle of oven until golden and a tester comes out clean, about 45 minutes. Let cake stand in skillet 5 minutes. Invert a plate over skillet and invert cake onto plate (keeping plate and skillet firmly pressed together). Replace any pineapple stuck to bottom of skillet. Sprinkle rum over cake and cool on plate on a rack. Serve cake just warm or at room temperature.
A well-seasoned 10-inch cast-iron skillet, if you do not have a cast iron skillet a round 9” cake pan will work.