Pineapple and Rum Upside-down Cake Recipe

Pineapple and Rum Upside-down Cake

Just like the coconut and pineapple, rum and pineapple make one perfect winning combo in recipe making. If you are craving something different than usual, you are in the right place. This Pineapple rum upside-down cake will please all of your sweet teeth and will bring so much freshness on the table.


One of the things I love in this Upside-down Pineapple cake is that, not only rum and pineapple makes this cake so delicious, but there are fragrant cherries on top of the cake that is perfect in this winning combination.


You can have a slice at room temperature or cooled, or even to make it a little bit on a higher level; you can have it with a dollop of your favorite Ice cream. The other way you can eat this cake is to pour some chocolate sauce on top of it or to make things simple, dust it with icing sugar.


Ingredients for Pineapple and Rum Upside-Down Cake


For the caramel layer and topping: 


 ¼ cup butter

 ½ cup light brown sugar 

 1 tablespoon spiced rum 

 3 ounces cherries 


For the cake batter:


1 cup all-purpose flour 

 1 teaspoon of baking powder 

 ½ teaspoon salt 

 3 eggs, room temperature and separated 

 1 cup granulated sugar 

 100 crushed pineapple 

 3 tablespoons spiced rum


How to Make Pineapple and Rum Upside-down Cake 


Preheat your oven to 350 degrees F or 170 degrees C. In a saucepan over medium heat, melt the butter with brown sugar and rum together. Let it bubble for 5 minutes and transfer this caramel mixture into a bundt cake pan. Arrange the cherries on the caramel mixture.


To make the cake batter, in a large mixing bowl, mix the egg whites until stiff peaks form. Set aside and in another bowl mix the egg yolks alongside with granulated sugar.


In a bowl aside, whisk the dry ingredients: flour, baking powder, and salt. Add them in the egg yolk mixture and mix until well incorporated. Using a spatula combine fold in the beaten egg whites into the egg yolk mixture, but be careful not to over mix the batter. Add in the rum, crushed pineapple and mix well — transfer on top of the caramel and cherries.


Bake for about 40 minutes until golden brown and let it cool for 10 minutes. Transfer on to a serving platter carefully and let it cool completely before serving.


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