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Rum Pineapple Upside-Down Cake Recipe

Rum Pineapple Upside-Down Cake

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (23)

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Average Rating:

Total Reviews: 23

Showing 11-20 of 23

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  • on March 22, 2010

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    I haven't made the cake yet. I was reading some of the commentssome of them were confused when the recipe called for you to cream butter and suger. they wanted to know where the cream is. I don't know how to cook that much, so when something confuses me i surf the web. I learned that to cream means like sugar and butter putting ithe sugar and butter in a bowl and stirring till the mixture is smooth and creamy. next time surf the web for the answer

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  • on March 21, 2010

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    This was the easiest upside down cake I have ever made and it was wonderful - the only change I made was using whipping cream to serve it!!! The best

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  • on March 21, 2010

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    So I'm fairly new to baking/cooking and haven't really found a need for a cast iron skillet before. What would you recommend for making this recipe w/o a cast iron skillet? Or are there a multitude of other recipes that utilize this tool and would therefore make it worth buying?
    Thanks!

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  • on March 21, 2010

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    This is for Rachael & Joyce in FL. Joyce is correct. You cream the butter and the sugar together. This a baking term that simply means to blend in the sugar into softened butter as a method of "dissolving" the sugar in the butter. Actual dairy cream is NOT part of the process whatsoever. This is a common term used n baking.

    Other than that, this is a great modern twist on a classic favorite.

    FYI, If you are new to cooking or baking (or both I highly suggest you purchase the Better Homes & Garden cookbook. It explains cooking/baking terms clearly , as well as, cooking guides for meat, measuring conversions, substitutions etc. Eventhough I have been cooking for many, many years I still refer to my copy when a question pops up.

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  • on March 21, 2010

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    Guy is telling you to cream the butter and sugar. not butter sugar and cream. I think that is what your question is anyway..

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  • on March 04, 2010

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    At first glance I was fooled by the "cream" but then realized that he wants you to cream the mixture. It is well worth getting all the right stuff for this cake! I tried to use different stuff the second time and it was not as good. this has a new home in my cook book and everyone asks me to make it for them.

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  • on February 08, 2010

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    Well I made this, to be more acurate I am making it now and I really wish the video of this was still available. TBH I am a bit concerned about how it came together. Biggest difference I think is the alchohal. I used all spiced rum, didn't have any white rum handy and when it came to burning off the rum it wouldn't light. Ended up cooking alot of it off and drained a little more of it off, I did leave some liquid there when I mixed in the batter. That was another thing, should I have just poured the batter on top of the pineapple/cherry mixture or mix it together (this is what I did then put it in the oven?

    ps. gave 4 stars because I am sure any weakness is on my part not the recipes :

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  • on December 17, 2009

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    Had all the ingredients and combined as indicated. Then I realized WAIT the creme fraiche is for serving not part of the recipe SO WHERE IS THE CREAM that is combined with the butter and sugar.

    The fruit tasted great after being soaked, but the cake did not look like a cake!

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  • on September 28, 2009

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    the recipe states 3/4 cup spiced rum for cherries AND 3/4 cup rum (regular for the pineapple...

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  • on September 13, 2009

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    The cake looked beautiful but I did not care for the crumb...it was dense without the richness I thought it would have for the two sticks of butter and 5 eggs. Not a bad cake just not fabulous.

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