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Pineapple Rum Upside Down Cake

world.food's picture
<p><a href="http://www.flickr.com/photos/stuart_spivack/3484003035/">Image Credit</a></p>
Ingredients
  Unsalted butter 1 1⁄3 Cup (21.33 tbs) (6 Tablespoons Or 3/4 Stick + 1 Cup Or 2 Sticks, At Room Temperature)
  Packed light brown sugar 1⁄2 Cup (8 tbs)
  Dark rum 1⁄2 Cup (8 tbs)
  Fresh pineapple slices 6 , halved crosswise (1/4 Inch Thick)
  Granulated sugar 1 Cup (16 tbs)
  Eggs 2 Large
  Pure vanilla extract 2 Teaspoon
  All-purpose flour 2 Cup (32 tbs)
  Baking powder 1 1⁄2 Teaspoon
  Salt 1 Teaspoon
  Vanilla ice cream/Banana rum ice cream 1 Cup (16 tbs) (Use As Required)
Directions

GETTING READY
1) Preheat the oven to 350°F.

MAKING
2) In a 13 x 9 x 2-inch flameproof baking dish, place 6 tablespoons butter, brown sugar and 1/4 cup rum over a stove on low heat.
3) Arrange the pineapple slices over the melted butter mixture and keep aside.
4) In a mixing bowl, cream 1 cup butter and granulated sugar with an electric mixer.
5) Gradually add the eggs, mix well, then, stir in the vanilla.
6) In a small bowl, mix the flour, baking powder and salt together.
7) Gradually stir into the batter, mix well and stir in 1/4 cup rum.
8) Spread the batter evenly over the pineapple slices and smoothen it with a spatula.
9) Bake in the preheatedoven for about 35 minutes. Allow the cake to cool for 5 minutes, then invert on a serving plate.

SERVING
10) Slice and serve warm or at room temperature with a scoop or two of ice cream.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Caribbean
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Pineapple
Preparation Time: 
20 Minutes
Cook Time: 
40 Minutes
Ready In: 
60 Minutes

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