Butter Rum Pineapple Upside Down Cake

pineapple upside down cake

I baked this cake for our good friend Lloyd’s birthday.  My mom made this cake, minus the buttered rum, at home for us for very special occasions—it was one of her favorite cakes.  Lloyd requested this cake specifically, mainly because his grandmother used to make it for him all the time.  I don’t think I’ve ever seen him so happy when I saw him take the first bite!

This came out so perfectly….moist, soaked with buttered rum, and very sweet.  You will have very happy people after eating this cake!

YIELD: 8-10 servings

TIME: overnight + 1 hour 30 minutes

6 pineapple rings + juice from the can
1/2 cup spiced rum
1/4 pound butter
1 cup brown sugar, firmly packed
6 maraschino cherry halves

1 cup sugar
3 eggs, separated
1/4 cup reserved pineapple juice
1 cup flour
1/4 teaspoon salt
1 tsp baking powder

Marinate pineapple in rum overnight. Preheat oven to 350 degrees. Melt butter and brown sugar over low heat in large iron skillet (at least 12 inches) or other heavy, oven-proof pan. Arrange pineapple in bottom of pan in single layer. Simmer slowly in melted butter and sugar while making batter. Mix sugar, egg yolks and pineapple juice in large bowl (instead of pineapple juice, you can use rum left from soaking pineapple). Sift together flour, baking powder and salt. Beat egg whites until peaks form. Quickly mix flour mixture into sugar mixture until well-blended. Fold in egg whites. Place 1 cherry half inside each pineapple ring. Scatter chopped nuts over rings, then gently spoon batter over all. Bake 20 to 25 minutes, until a toothpick inserted in cake comes out clean. Cook until just warm to touch and invert over large plate. Serve warm or at room temperature.

Hope y’all enjoy!

xoxo, Sara


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