Recipe by Vyrianna
This pineapple upside-down cake, an old-fashioned dessert favorite, tastes just like the one you remember, but with a twist. A bit of rum extract in the batter adds a bit of a tropical flavor that complements the pineapple. Makes two small cakes in a jumbo muffin pan. Modified slightly from Small-Batch Baking
- 3 tablespoons unsalted butter, at room temperature
- 2 maraschino cherries (optional)
- 1⁄3 cup pineapple tidbits, well drained
- 2 tablespoons light brown sugar, packed
- 1⁄4 cup buttermilk
- 1⁄2 teaspoon rum extract
- 1 large egg yolk, only
- 1⁄2 teaspoon pure vanilla extract
- 1⁄3 cup all-purpose flour
- 1⁄3 cup granulated sugar
- 1⁄8 teaspoon baking soda
- 1⁄8 teaspoon salt
- vanilla ice cream (optional)
Directions See How It's Made
- Place a rack in the center of the oven and preheat the oven to 350ºF.
- Place 1 1/2 teaspoons of the butter in each of 2 muffin cups. Bake until the butter is bubbly and beginning to turn golden about 90 seconds.
- Meanwhile, mix the pineapple with the brown sugar in a small bowl. Remove the muffin pan from the oven and place one cherry in butter in the muffin cups, if desired. Spoon the pineapple mixture, dividing it evenly between them. Set the muffin pan aside.
- Place the buttermilk, rum, egg yolk, and vanilla in a small bowl and whisk to mix.
- Sift flour, granulated sugar, baking soda, and salt together into a medium-sized mixing bowl. Add the remaining 2 tablespoons of butter and half the buttermilk mixture. Beat with a hand-held electric mixer on low speed until the dry ingredients are moistened. Increase the mixer speed to medium and beat until the matter is lightened and has slightly increased in volume, 45 seconds. Scrape down the sides of the bowl. Pour in the remaining buttermilk mixture and beat on medium speed until well blended, 20 seconds. Scrape down the sides of the bowl.
- Spoon the batter over the pineapple in the muffin cups, dividing it evenly between them, and then smooth the tops. Fill the empty muffin cups half-way with water to prevent them from scorching. Bake the cakes until a toothpick inserted in the center of one comes out clean, 20 to 24 minutes.
- Remove the muffin pan from the oven and place it on a wire rack to cool for 5 minutes. Carefully pour the water out of the muffin cups. Place a large plate over the muffin pan, and using potholders to hold the plate securely, invert the cakes onto the plate. Transfer the cakes to serving plates. Serve the cakes warm, with vanilla ice cream, if desired.