Decadent Pineapple Rum Upside-Down Cake
photo by Nancy G.
- Ready In:
- 1hr 20mins
- Ingredients:
- 14
- Serves:
-
8
ingredients
- 6 tablespoons unsalted butter
- 1⁄2 cup dark brown sugar, packed
- 3 tablespoons dark rum, divided (if desired, you may add 1 more tablespoon rum in step # 4)
- 1 (20 ounce) can pineapple slices in juice, drained, reserving 1/2 cup of juice
- 12 -15 pecan halves
- 1⁄2 cup unsalted margarine, room temperature
- 3⁄4 cup granulated sugar
- 2 eggs, room temperature
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon ground ginger
- 1 1⁄2 teaspoons baking soda
- 1⁄2 teaspoon salt
- whipped cream (optional)
directions
- 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.
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Reviews
-
I really wanted to love this recipe! I really love rum and pineapple but the combination here really wasn't what I was looking for. I had to bake the cake for just about 60 minutes instead of the 30-35 minutes and I left off the pecans (personal preference) but otherwise made as posted. Make sure to put something underneath your pan to catch the drips. This is a good basic pineapple upside down cake ~ I was just looking for something different. Thanks for posting!
RECIPE SUBMITTED BY
JTsMom
Kirkland, Washington