Pineapple Upside Down Cake

Recipe by Dimpi
READY IN: 1hr
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Over medium heat, melt the butter in the skillet and add the brown sugar and cinnamon.
  • Stir until sugar begins to melt.
  • Arrange pineapple slices and pecan halves as seen in the picture.
  • In case you're not using a cast iron skillet, after you add the brown sugar and it melts, pour that mixture into the cake pan you're going to use, then arrange the pineapple and pecans.
  • You can also replace the pecans with red or green maraschino cherries.
  • For the cake -
  • In a medium mixing bowl, combine sifted flour, sifted baking powder, salt and coconut flakes.
  • In a small mixing bowl, beat the butter and sugar until light and fluffy. This takes a little time so be patient.
  • Add vanilla to butter sugar mixture. Beat.
  • Then add the egg, beat well.
  • Add poppy seeds, mix.
  • In another small bowl combine buttermilk, pineapple juice and rum. You can double the quantity of rum if you prefer a stronger taste.
  • FOLD the wet ingredients into the dry alternating between additions of the butter-sugar-egg mixture and the buttermilk-juice-rum mixture.
  • Stir until just combined. Take care not to overmix.
  • Pour the cake batter over the prepared topping.
  • Bake at 350 for about 35 min or till it tests done.
  • As soon as the cake comes out of the oven, invert a plate over the skillet and flip it.
  • Be careful to avoid splashing any of the melted sugar around, it's extremely hot.
  • I also like to put a piece of parchment paper on my plate before flipping the cake.
  • Enjoy!
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