Pineapple Upside Down Cake

Total Time:
1 hr 35 min
Prep:
35 min
Cook:
1 hr

Yield:
10 servings

Ingredients
  • 1/2 cup butter
  • 1/2 cup brown sugar
  • 1 large pineapple, cored, sliced into 1/3-inch rings (about 10)
  • 1/4 cup dark rum
  • 1/2 cup heavy cream
  • For the cake:
  • 2 cups flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 3/4 cup unsalted butter, softened
  • 1 1/3 cups sugar
  • 3 eggs, separated
  • 1 1/2 teaspoons Tahitian vanilla extract
  • 1/4 cup fresh pineapple juice
  • 1/2 cup buttermilk
Directions
  • Combine butter and brown sugar in a 12-inch cast iron skillet and heat until bubbly. Add pineapple and caramelize to a deep golden brown, turning once. Remove from skillet and set aside. Pour rum and cream into a skillet and cook over low heat 5 minutes, until thickened, stirring constantly with a whisk. Remove from heat.

  • Butter a 10-inch round cake pan and line with parchment paper. Arrange pineapple rings to cover bottom of pan. Pour cooled sauce over pineapple and set pan aside.

  • Sift together flour, baking powder, soda and salt. Set aside

  • In a large bowl cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating after each addition. Add vanilla. Combine pineapple juice and buttermilk. Alternately add sifted dry ingredients and juice/buttermilk mixture to creamed mixture (begin and end with dry ingredients.) Whip egg whites to soft peaks and fold into batter. Bake at 350 degrees about 1 hour, or until a tester comes out clean. Invert onto a serving platter.


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    This recipe is featured in:

    Thanksgiving Desserts: Pies and Beyond