Pineapple Upside Down Cake With Rum Glaze
- Ready In:
- 1hr 5mins
- Ingredients:
- 14
- Yields:
-
1 cake
ingredients
- 177.44 ml butter
- 157.80 ml granulated sugar
- 1 egg white, beaten
- 2 egg whites, beaten
- 118.29 ml milk
- 591.47 ml flour
- 19.71 ml baking powder
- 4.92 ml salt
- 59.14 ml firmly packed brown sugar
- 6 canned pineapple slices
- 6 maraschino cherries
-
Glaze
- 59.14 ml water
- 59.14 ml granulated sugar
- 44.37 ml rum
directions
- For Cake:.
- Cream 1/4 c margarine in large bowl medium speed.
- Add granulated sugar gradually.
- Add beaten egg and egg whites.
- Beat til well blended.
- Add milk gradually.
- Sift flour, baking powder and salt together.
- Add slowly to creamed mixture.
- Melt remaining 1/2 c margarine.
- Pour into 9" square cake pan.
- Sprinkle brown sugar over the margarine.
- Place pineapple slices and cherries on top of brown sugar.
- Pour cake batter carefully over pineapple.
- Bake at 350 for 50 minutes or until a toothpick inserted in cake comes out clean.
- For glaze:.
- Heat water to boiling in small saucepan.
- Add sugar.
- Stir til dissolved.
- Add rum.
- Cool.
- Pour glaze over hot cake.
- Cool slightly.
- Turn onto serving platter.
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RECIPE SUBMITTED BY
Recipe Junkie
Canton, Ohio