Rum Pineapple Upside-Down Cake

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Not a keeper. This cake was bland, no flavor.

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Instead of the skillet, I did the entire thing in a cake pan. Melted the butter, cooked the pineapple, all in the same cake pan in the oven at same 350 temp. I used a 9x13 because of a previous comment, but would recommend 9x9 since the spread made for a short, shallow spread. I also skipped the whole alcohol bit since it was for my boy, but I'll do that another time. I must tell you its the most tasty cake ever. I was really surprised. I drizzled the leftover juices over it after I removed it from the pan. I even over cooked it, and still, yummmmm. Can you imagine if I did it all right? I will make it again asap, and Im frightened that I will eat it all rite now.

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This cake was delicious! Award winning!

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Amazing...I made this for my husband's birthday - and I will never be able to not make it again. He even told me it was better than his Mother's - with her right there!! So yummy. Thanks

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This recipe was probably the best pineapple upside down cake I've made yet! Using what I had on hand, I substituted dark rum for the spiced rum and it worked out quite well. Since I mostly "eyeball" measurements when I cook or bake, I just made sure the fruit had enough rum to soak them in, but be careful when adding the excess from the cherries to the pan, you don't want too much or it will be runny. I did cut back a bit on the butter, and since I was out of vanilla I scraped out the inside of 1 vanilla bean to add to the batter...the cake came out moist and spongy with and incredible buttery vanilla flavor. This is definitely a recipe you can improvise for what you have on hand and it still comes out good! As for the cast iron skillet, I don't know how I'd live without my cast iron! Nothing cooks like it and it can go from stove top to oven. I have skillets, dutch oven and a stove top griddle/ grill and plan to keep on adding to my collection.

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The cake doesn't look upside down...

Is this a joke?

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To the person who asked about cast iron skillet. I could not cook without my 5 cast iron skillets and cornbread stick . I was luckey enough to inheriate several from my grandmother and mother. I have given some to others, but I use them for so many things. Can't fry catfish, country ham, sausage, etc. or brown steaks, tuna, chicken without one. Don't comsider making cornbread with out one. Seasoning is the secret to keeping them great.

And they are healthy for you to cook in.

Southern Lady

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wow
great recipe
we don't do creme friche
so we did powdered sugar when cool
sooooo great
thanks Guy

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I just watched this episode online and I swear I thought Guy said that the spiced rum was for the pineapple and NOT the cherries? I haven't made it yet but can't wait to try it out. I just wanted to make it the right way!

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... there is defiantly a life after an upside-down cake for a cast iron pan. In fact, I have four of various sizes and I wouldn't know how to function in my kitchen without them. From searing steaks, roasting & frying chicken, making chili to baking corn bread & yes, a multitude of other recipes, they're indispensable to me.

Seasoned, then treated properly, your great grandchildren will bless you for handing them down. Mine came from a grandmother & my mother. One of my nieces borrowed my stovetop cast iron grill over a year ago, so I guess I need to go shopping again. Cast iron pots & pans are very reasonably priced & are generally available at any good hardware store.