DECADENT PINEAPPLE RUM UPSIDE-DOWN CAKE
This Pineapple Upside-down Cake used to grace the table every Easter at Grandma's. My sister gave me the recipe it is from "The Silver Palate". It is truly decadent garnished with fresh whipped cream. In addition to the pecans, maraschino cherries can be used as well. **COOKS NOTE: The baking time in The Silver Palate recipe states 30 - 35 minutes, however those who have reviewed the cake have had to bake it for 60 minutes. My sister always baked this cake and I made it public before baking it myself. As I went to bake it, I realized my pan was too small so I need to purchase a 9 1/2 inch pan.
Provided by JTsMom
Categories Dessert
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- Melt butter and pour into the bottom of a 9 ½-inch spring-form pan. (Place the pan on foil or parchment paper to catch any leaks).
- Press the brown sugar evenly over the butter.
- Sprinkle with 2 tablespoons of rum.
- Arrange 7 pineapple slices over the brown sugar.
- Fill in the spaces with the pecan halves.
- In a large bowl, cream the margarine and granulated sugar.
- Beat in the eggs, one at a time.
- Beat in the vanilla.
- Puree the remaining 3 pineapple slices with the remaining 1 tablespoon rum; beat this into the margarine mixture until thoroughly combined.
- In a separate bowl, sift the flour, ginger, baking soda, and salt together.
- Beat dry ingredients into the margarine mixture alternately with the the 1/2 cup of reserved pineapple juice. Thoroughly combine after each addition, scraping down the sides of the bowl as necessary.
- Pour the cake batter over the pineapple slices in the spring-form pan.
- Bake until the center of the cake springs back when gently touched, 50 - 60 minutes, Test your cake after 30 - 35 minutes. **See COOKS NOTES in the recipe description.**.
- While the cake is still hot, remove the side of the pan. Invert the cake onto a platter and remove the pan bottom.
- Serve the cake warm or at room temperature.
- Top with whipped cream, if desired.
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Oforiwaah Mavis
[email protected]This cake looks delicious. I'm going to make it this weekend.
Mlando Mngadi
[email protected]I can't wait to try this recipe!
Yani Yani
[email protected]This cake is perfect for a summer party.
Niloyn islam
[email protected]I'm not sure what I did wrong, but my cake didn't turn out right.
Esther Alaofin
[email protected]This cake is too sweet for my taste.
Linqing Peng
[email protected]I substituted the rum with pineapple juice and it turned out great!
Subika Quli
[email protected]I followed the recipe exactly and the cake turned out perfect. I would definitely recommend this recipe.
Ab Dulla
[email protected]This cake was a bit dry for my taste, but the flavor was good.
Suzanne Gittings
[email protected]I'm not a big fan of pineapple, but I loved this cake. The rum sauce really makes it.
Aubrie Brown
[email protected]This cake is a bit time-consuming to make, but it's worth it. The end result is a delicious and impressive dessert.
Okon Dennis
[email protected]I made this cake for my husband's birthday and he loved it! He said it was the best cake he'd ever had.
Kevin Goering
[email protected]This cake is so easy to make and it's always a crowd-pleaser. I love the combination of pineapple and rum.
Ruby Cane-McCree
[email protected]I've made this cake several times and it always turns out perfect. It's a great recipe for a special occasion or just a weeknight dessert.
zamaria powe
[email protected]This cake was delicious! I made it for a potluck and it was gone in minutes. The pineapple rum sauce is amazing.
Muzaml Khan
[email protected]This pineapple rum upside-down cake was a hit at my dinner party! The cake was moist and flavorful, and the pineapple rum sauce was the perfect complement. I will definitely be making this again.