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Rum-soaked Pineapple Upside-Down Cake
Created by: Howcan Team
Ingredients
- 1/2 cup unsalted butter
- 1 cup packed brown sugar
- 1 can (20 oz) pineapple slices, drained
- 1/4 cup dark rum
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
Instructions
- Preheat the oven to 350°F (175°C).
- In a small saucepan, melt 1/2 cup of butter over low heat. Once melted, pour the butter into a 9x9 inch square baking pan and sprinkle the brown sugar evenly over the melted butter.
- Arrange the pineapple slices on top of the brown sugar, placing a cherry in the center of each pineapple slice. Set aside.
- In a small saucepan, heat the rum over low heat just until warm. Remove from heat and carefully ignite the rum with a long lighter or match. Let the flames burn out and set aside to cool.
- In a medium bowl, whisk together the flour, baking powder, and salt. In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually mix in the flour mixture, alternating with the milk, until just combined. Stir in the cooled, ignited rum.
- Pour the batter over the pineapple slices in the baking pan, spreading it evenly. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 5 minutes, then run a knife around the edges to loosen. Place a serving platter over the top of the pan and carefully invert the cake onto the platter. Let the pan remain over the cake for a few minutes to allow the caramel to drizzle over the cake. Remove the pan and serve the cake warm or at room temperature. Enjoy!
Rum-soaked Pineapple Upside-Down Cake has a rich history dating back to the early 20th century. This classic dessert is believed to have originated in the southern United States, where it quickly became a staple in many households. The combination of sweet caramelized pineapple, moist cake, and a hint of rum creates a truly indulgent treat. Renowned chefs like Julia Child and Emeril Lagasse have popularized this dessert, incorporating their own unique twists. Today, this delectable cake can be found in upscale restaurants and cozy bakeries across the country, with each chef adding their own flair to the recipe. The key to a perfect Rum-soaked Pineapple Upside-Down Cake lies in the caramelization of the pineapple and the infusion of rum, which adds a delightful depth of flavor. For a unique twist, some chefs also incorporate coconut or macadamia nuts into the cake batter, elevating the tropical experience. For the best version of this dish, head to the southern coastal regions of the United States, where the abundance of fresh pineapple and a rich culinary heritage ensure an unforgettable culinary experience. Whether enjoyed at a quaint diner or a high-end restaurant, Rum-soaked Pineapple Upside-Down Cake continues to be a beloved dessert that captures the essence of indulgence and comfort.
65 min
8
380 calories
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