Pineapple Upside Down Cake With Rum Glaze Recipes

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RUM PINEAPPLE UPSIDE-DOWN CAKE



Rum Pineapple Upside-Down Cake image

Provided by Guy Fieri

Categories     dessert

Time 9h

Yield 10 slices

Number Of Ingredients 15

1 (12-ounce) package frozen pitted cherries, thawed
3/4 cup spiced rum
1/2 pineapple, peeled, cored, quartered and cut into 1/4-inch thick pieces
3/4 cup rum
2 sticks butter, room temperature
3/4 cup sugar
5 eggs
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon salt
3/4 teaspoon baking powder
1 tablespoon dark brown sugar
1 pint creme fraiche
1 lime, zested
1 orange, zested

Steps:

  • In a medium bowl, add the cherries and the spiced rum. In another bowl add the pineapple and the 3/4 cup of rum. Cover and refrigerate for 8 hours or overnight.
  • Preheat oven to 350 degrees F.
  • In a large bowl, add 1 3/4 sticks butter and the sugar and cream together until pale yellow, about 2 minutes. Stir in the eggs 1 at a time. Add the vanilla extract and set aside.
  • In a separate bowl, combine the flour, salt, and baking powder. Add the dry ingredients into the wet ingredients and stir until a smooth batter forms.
  • In a 10-inch cast iron skillet, over medium heat, add the remaining 1/4 stick butter and heat until the butter has just melted. Add the brown sugar and using a slotted spoon, add the pineapple pieces, reserving the rum. Saute until they begin to caramelize, about 4 minutes. Add the cherries and the rum they soaked in. Remove the skillet from the heat and light the rum with a long kitchen match. When the flames subside, return the pan to the heat and cook until most of the alcohol has evaporated. Remove the skillet from the heat and set aside to cool 6 to 10 minutes before adding the batter. Remove half the fruit back into the reserved rum for garnishing later.
  • Add the batter to the skillet and put in the oven. Bake for 30 to 45 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and set aside to cool for about 5 minutes before unmolding. To unmold, run a small knife around the edge of the cake, take a large serving plate and put it over the cast iron skillet. Carefully flip over and let sit for a couple of minutes until it releases from the skillet.
  • Put the creme fraiche in a small bowl and stir in the zests. Cut the cake into wedges and serve with a dollop of creme fraiche and the reserved fruit.

PINEAPPLE AND RUM UPSIDE DOWN CAKE



Pineapple and Rum Upside Down Cake image

Light and moist, this is the best kind of pineapple upside down cake...not too much cake!

Provided by Barb

Categories     Cakes, Cupcakes & Cheesecake

Time 1h

Number Of Ingredients 13

1/2 cup butter
1 cup brown sugar
1 Tbsp dark rum
Approximately 20 oz of sliced pineapple (use fresh or canned)
Maraschino cherries
6-8 pecans
1 cup flour
1 tsp baking powder
1/8 teaspoon salt
3 eggs (separated)
1 cup sugar
5 Tbsp dark rum (or substitute with pineapple juice)
1 teaspoon pure vanilla extract

Steps:

  • Preheat oven to 350 degrees; position a rack in the center of the oven.Preheat oven to 350 degrees; position a rack in the center of the oven.
  • Add the butter to a 9-inch-round baking pan. Place the pan inside of the pre-heated oven until melted, about 5 minutes.
  • Remove the pan from the oven and add the brown sugar and rum; stir until mixed well and even.
  • Arrange the pineapple slices evenly in the pan; place a cherry in the center of each one and fill the center and any other open space with either additional pineapple pieces or pecans.

Nutrition Facts : ServingSize 1 grams, Calories 353 kcal

PINEAPPLE UPSIDE-DOWN RUM CAKE



Pineapple Upside-Down Rum Cake image

It's your favorite dessert with a tropical twist! Pineapple upside-down cake is good, but pineapple upside-down cake with pineapple rum infused is so much better. Everything else you love about this classic dessert remains the same-juicy pineapple rings are baked in a caramel-like brown sugar sauce with a buttery yellow cake on top. Once the cake turns a decadent golden brown color, turn the maraschino cherry-studded dessert upside down and brush the hot-from-the-oven cake with rum. Serve with whipped cream for a tropical treat that'll whisk you away to paradise!

Provided by Angie McGowan

Categories     Dessert

Time 55m

Yield 12

Number Of Ingredients 8

1/4 cup butter
1 cup packed brown sugar
3 cans (8 oz each) sliced pineapple, drained, 1 cup juice reserved
12 maraschino cherries
1 box Betty Crocker™ Super Moist™ yellow cake mix
1/2 cup vegetable oil
3 eggs
1/2 cup pineapple rum

Steps:

  • Heat oven to 350°F. In 13x9-inch (3-quart) glass baking dish, melt butter in oven. Sprinkle brown sugar evenly over butter. Arrange pineapple slices in 4 rows by 3 rows. Place 1 cherry in center of each pineapple slice.
  • In large bowl, beat cake mix, reserved 1 cup pineapple juice, the oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour batter over pineapple slices.
  • Bake 28 to 33 minutes or until golden brown and cake springs back when lightly touched in center. Run knife around edges of baking dish to loosen cake. Cool 5 minutes.
  • Place heatproof serving plate upside down on baking dish; turn plate and dish over. Remove dish. Brush or drizzle rum over cake. Cut into 4 rows by 3 rows, so each serving has a slice of pineapple on top. Serve warm.

Nutrition Facts : Calories 400, Carbohydrate 58 g, Cholesterol 55 mg, Fiber 0 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 43 g, TransFat 0 g

RUM-GLAZED PINEAPPLE COFFEE CAKE



Rum-Glazed Pineapple Coffee Cake image

Take tea time to a tropical place with this sour cream coffee cake with pineapple preserves and a rum glaze.

Provided by Food Network Kitchen

Time 1h50m

Yield 8

Number Of Ingredients 17

3/4 cup all-purpose flour
2/3 cup packed light brown sugar
1 teaspoon ground cinnamon
Pinch of fine salt
5 tablespoons unsalted butter, at room temperature
1 stick (8 tablespoons) unsalted butter, at room temperature, plus more, for the pan
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 cup sour cream
2/3 cup pineapple preserves
3/4 cup confectioners' sugar
2 tablespoons dark rum

Steps:

  • Put the flour, brown sugar, cinnamon and salt in a small bowl and stir to combine. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
  • Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
  • Whisk together the flour, baking powder, baking soda and salt in a small bowl.
  • Beat together the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
  • Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Dollop the pineapple preserves on top and carefully smooth with the spatula. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping.
  • Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate; invert back onto a rack to cool completely.
  • When the cake is cool, whisk together the confectioners' sugar and rum in a medium bowl until smooth. Drizzle the glaze over the cake and let set.

PINEAPPLE UPSIDE DOWN CAKE WITH RUM GLAZE



Pineapple Upside Down Cake With Rum Glaze image

Make and share this Pineapple Upside Down Cake With Rum Glaze recipe from Food.com.

Provided by Recipe Junkie

Categories     Dessert

Time 1h5m

Yield 1 cake

Number Of Ingredients 14

3/4 cup butter
2/3 cup granulated sugar
1 egg white, beaten
2 egg whites, beaten
1/2 cup milk
2 1/2 cups flour
4 teaspoons baking powder
1 teaspoon salt
1/4 cup firmly packed brown sugar
6 canned pineapple slices
6 maraschino cherries
1/4 cup water
1/4 cup granulated sugar
3 tablespoons rum

Steps:

  • For Cake:.
  • Cream 1/4 c margarine in large bowl medium speed.
  • Add granulated sugar gradually.
  • Add beaten egg and egg whites.
  • Beat til well blended.
  • Add milk gradually.
  • Sift flour, baking powder and salt together.
  • Add slowly to creamed mixture.
  • Melt remaining 1/2 c margarine.
  • Pour into 9" square cake pan.
  • Sprinkle brown sugar over the margarine.
  • Place pineapple slices and cherries on top of brown sugar.
  • Pour cake batter carefully over pineapple.
  • Bake at 350 for 50 minutes or until a toothpick inserted in cake comes out clean.
  • For glaze:.
  • Heat water to boiling in small saucepan.
  • Add sugar.
  • Stir til dissolved.
  • Add rum.
  • Cool.
  • Pour glaze over hot cake.
  • Cool slightly.
  • Turn onto serving platter.

Nutrition Facts : Calories 3801.4, Fat 146.4, SaturatedFat 90.8, Cholesterol 383.1, Sodium 5018.1, Carbohydrate 562.5, Fiber 16.5, Sugar 296.1, Protein 51.3

PINEAPPLE UPSIDE-DOWN CAKE WITH RUM



Pineapple Upside-Down Cake with Rum image

Very moist and yummy. This pineapple upside-down cake is especially great around the holidays, but is good for any time of year.

Provided by KitchenGirl

Categories     Pineapple Upside-Down Cake

Time 1h25m

Yield 14

Number Of Ingredients 16

1 cup brown sugar
½ cup unsalted butter
1 tablespoon honey
1 (8 ounce) can sliced pineapple
½ cup buttermilk
¼ cup dark rum
2 ¼ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon pumpkin pie spice
¼ teaspoon salt
1 cup white sugar
¾ cup packed brown sugar
¾ cup unsalted butter, softened
3 large eggs
1 tablespoon vanilla extract

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Melt brown sugar, butter, and honey for topping in a small saucepan over medium heat, stirring until smooth.
  • Pour butter mixture into the bottoms of two ungreased 8-inch round cake pans. Drain pineapple slices and reserve 1/4 cup juice for the cake. Layer pineapple slices on top of the butter mixture.
  • Combine buttermilk, rum, and reserved pineapple juice in a small bowl. Combine flour, baking powder, cinnamon, pumpkin pie spice, and salt in another small bowl.
  • Beat white and brown sugars with butter in a large bowl until creamy. Add eggs, one at a time, mixing well after each addition. Beat in vanilla. Mix in 1/2 of the flour mixture, then all of the buttermilk mixture, and finally the remaining flour mixture until well combined. Divide cake batter evenly between the two pans.
  • Bake in the preheated oven until cakes are golden and a toothpick inserted in the centers comes out clean, 30 to 35 minutes.
  • Remove from the oven place on wire racks until completely cooled, 30 to 45 minutes. Turn one cake out onto a serving plate, then carefully turn second cake directly on top of the first.

Nutrition Facts : Calories 427.3 calories, Carbohydrate 62 g, Cholesterol 83.8 mg, Fat 17.8 g, Fiber 0.8 g, Protein 3.9 g, SaturatedFat 10.8 g, Sodium 147.3 mg, Sugar 45.8 g

PUERTO RICAN PINEAPPLE RUM CAKE



Puerto Rican Pineapple Rum Cake image

Chef Kris Wessel of Florida Cookery in Miami Beach, Florida, shared this recipe as part of a Palm Tree Christmas menu he created exclusively for Epicurious. At Wessel family Christmases at Grandmother Esther's house in Miami Beach, the main courses were Florida-centric, but the desserts were not. This particular rum cake was often served by one of Wessel's aunts. "I think all the Irish side of our family loved it because it was loaded with rum," he says, joking that they'd often add more to the glaze than the recipe called for. The alcohol will burn off, but you can also omit the rum glaze and just serve with ice cream.

Provided by Kris Wessel

Categories     Cake     Rum     Fruit     Dessert     Bake     Christmas     Tropical Fruit     Pineapple     Pecan     Birthday     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 12 Servings

Number Of Ingredients 17

For the glaze and the pineapples:
1/2 cup packed light brown sugar
1 1/2 cups dark rum
1/4 cup unsalted butter
1/2 pineapple, cored and cut into 1/4-inch-thick slices
For the cake:
1 cup (2 sticks) unsalted butter
2 cups sugar
4 large eggs
1 teaspoon pure vanilla extract
1 teaspoon dark rum
2 1/2 cups all-purpose flour
1/2 teaspoon kosher salt
1/2 cup crushed pecans
Vanilla ice cream for serving
Special Equipment
1 (9-inch) square cake pan

Steps:

  • Position a rack in the middle of the oven and preheat to 350°F.
  • Make the glaze and pineapples:
  • In a small saucepan over moderate heat, combine the brown sugar and 1 cup rum, and bring to a simmer. Continue simmering, stirring occasionally, until reduced by about 1/3. Whisk in the butter. Add the pineapple slices, gently stirring to coat them in the glaze, then let them sit for about 3 minutes. Transfer the pineapple slices to the bottom of a 9-inch square cake pan, arranging them to cover the bottom.
  • Make the cake:
  • In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar and beat on high until light and fluffy, about 3 minutes. Add the eggs, one at a time, and beat on medium until fully incorporated. Add the vanilla and rum, and beat for 30 seconds. Fold in the flour and salt. Scrape the batter (it will be thick) over the pineapples in the pan. Sprinkle the pecans over the batter and bake until a tester inserted in the center comes out clean, about 1 hour and 10 minutes. Let the cake cool on a rack for 15 minutes then flip it onto a serving plate so that the pineapples are on top. DO AHEAD: The cake be baked in advance, covered, and kept at room temperature up to 10 hours.
  • To serve:
  • In a small saucepan over moderate heat, combine the rum glaze and the remaining 1/2 cup rum and warm until heated through. Cut the cake into squares and serve with vanilla ice cream and warm rum glaze.

GLAZED PINEAPPLE UPSIDE DOWN CAKE



Glazed Pineapple Upside Down Cake image

Make and share this Glazed Pineapple Upside Down Cake recipe from Food.com.

Provided by CookingMonster

Categories     Dessert

Time 35m

Yield 24 serving(s)

Number Of Ingredients 12

2 tablespoons margarine
9 pineapple rings
9 maraschino cherries
3/4 cup brown sugar
1/2 cup soft margarine
3/4 cup white sugar
2 eggs, beaten
1 teaspoon vanilla
1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup milk

Steps:

  • Preheat oven to 350°F.
  • Melt first amount of margarine in a 9x9-inch pan.
  • Arrange rings over melted butter.
  • Insert cherries inside centre of rings.
  • Sprinkle with brown sugar.
  • Set aside.
  • Cream second amounts of margarine and sugar together well in mixing bowl.
  • Add eggs and beat.
  • Mix in vanilla.
  • Mix flour, baking powder and salt, together in small bowl.
  • Add flour mix to margarine mixture in 3 parts alternately with milk in 2 parts, beginning and ending with flour.
  • Stir after each addition until blended.
  • Pour over the top of the pineapples.
  • Bake in oven for 40-50 minutes.
  • Loosen edges with knife.
  • Invert onto plate and cool.
  • Serve with whipped cream.

EASY PINEAPPLE UPSIDE-DOWN CAKE



Easy Pineapple Upside-Down Cake image

Wow your friends and family with this classic pineapple upside-down cake. With tasting notes that boast fruity, gooey, caramelly goodness, it's no wonder why this has been a must-make favorite for generations. In our Easy Pineapple Upside-Down Cake recipe, save yourself some time with a fool-proof shortcut. With a box of Betty Crocker™ Super Moist™ Yellow Cake Mix, you can have this impressive dessert prepped for the oven in just 15 minutes. With step-by-step directions, Betty's with you every step of the way in this incredible upside-down pineapple cake. Now just bake, flip and enjoy!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h50m

Yield 12

Number Of Ingredients 6

1/4 cup butter
1 cup packed brown sugar
1 can (20 oz) pineapple slices in juice, drained, juice reserved
1 jar (6 oz) maraschino cherries without stems, drained
1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
Vegetable oil and eggs called for on cake mix box

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). In 13x9-inch pan, melt butter in oven. Sprinkle brown sugar evenly over butter. Arrange pineapple slices on brown sugar. Place cherry in center of each pineapple slice, and arrange remaining cherries around slices; press gently into brown sugar.
  • Add enough water to reserved pineapple juice to measure 1 cup. Make cake batter as directed on box, substituting pineapple juice mixture for the water. Pour batter over pineapple and cherries.
  • Bake 42 to 48 minutes (44 to 53 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake; remove pan. Cool 30 minutes. Serve warm or cool. Store covered in refrigerator.

Nutrition Facts : Calories 380, Carbohydrate 57 g, Cholesterol 55 mg, Fat 3, Fiber 0 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1/12 of Cake, Sodium 310 mg, Sugar 41 g, TransFat 0 g

MINI PINEAPPLE UPSIDE-DOWN CAKES WITH RUM CARAMEL SAUCE



Mini Pineapple Upside-Down Cakes with Rum Caramel Sauce image

Individual pineapple upside-down cakes sitting in a pool of decadent rum caramel are a guaranteed crowd-pleaser. Martha made this recipe on "Martha Bakes" episode 710.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes 6

Number Of Ingredients 16

3/4 cup granulated sugar
1/4 cup hot water
1 cup heavy cream
2 tablespoons dark rum
1 teaspoon pure vanilla extract
1 tablespoon cold unsalted butter
1 cup (2 sticks) plus 2 tablespoons unsalted butter, room temperature, plus more for ramekins
1/2 cup packed dark-brown sugar
Kosher salt
Six 1/4-inch-thick slices fresh pineapple
1 cup granulated sugar
1 vanilla bean, scraped
2 large eggs
1 3/4 cups cake flour (not self-rising)
1 3/4 teaspoons baking powder
2/3 cup whole milk

Steps:

  • Make the rum caramel sauce: Combine the sugar and hot water in a heavy saucepan, and cook over high heat until the sugar has dissolved, about 1 minute. Continue to cook, swirling the pan occasionally but never stirring the sugar mixture, until the mixture thickens and turns a deep amber color, 5 to 8 minutes. Remove the pan from the heat and immediately add the heavy cream (be careful -- the mixture will splatter). Return the pan to the heat and reduce the heat to medium. Cook until the sauce is thick and creamy, stirring occasionally to help incorporate the cream, about 5 minutes. Remove the pan from the heat and stir in the rum, vanilla, and butter. Serve warm.
  • Make the cakes: Preheat oven to 350 degrees. Generously butter six 10-ounce (3 1/2-by-2 1/2-inch) ramekins and place on a rimmed baking sheet.
  • Melt 8 tablespoons butter in a small saucepan. Add brown sugar and a pinch of salt, and cook, stirring, until sugar is melted and sauce is smooth, about 3 minutes. Divide caramel mixture evenly between ramekins. Using a 3 1/2-inch round cutter, trim pineapple slices to fit into the bottom of each ramekin. Use a small round cutter to remove the core from pineapple rounds, and place one round in the bottom of each ramekin.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat the remaining 10 tablespoons butter, granulated sugar, and vanilla seeds until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Whisk together flour, baking powder, and 1/2 teaspoon salt. Gradually add flour mixture to butter mixture in 3 additions, alternating with milk and starting and ending with flour mixture.
  • Divide batter between prepared ramekins. Bake until golden and a toothpick inserted into centers comes out clean, 30 to 35 minutes. Let cakes cool 1 minute before inverting onto serving plates. Serve warm with rum sauce.

DOUBLE PINEAPPLE UPSIDE-DOWN CAKE



Double Pineapple Upside-Down Cake image

A pineapple lover's dream. This cake is filled with pineapple inside and out. Serve with pineapple ice cream.

Provided by Sarita Peter

Categories     Pineapple Upside-Down Cake

Time 1h45m

Yield 14

Number Of Ingredients 15

⅓ cup margarine
⅓ cup brown sugar
12 slices fresh pineapple
¼ cup dark rum
3 ⅓ cups sifted all-purpose flour
2 ¼ teaspoons baking powder
6 large eggs
¼ cup orange juice
2 teaspoons vanilla extract
¼ teaspoon freshly grated nutmeg
¼ teaspoon ground cinnamon
1 ¾ cups margarine, softened
¾ cup white sugar
1 (8 ounce) can crushed pineapple, drained and juice reserved
12 maraschino cherries

Steps:

  • Melt margarine in a large skillet over medium heat. Add brown sugar and cook until melted, 2 to 3 minutes. Lay pineapple slices in the sauce and cook until browned, 1 to 2 minutes per side. Lower heat and carefully add rum; simmer for 5 minutes. Remove from the heat and set aside to cool while you prepare the cake.
  • Preheat the oven to 300 degrees F (150 degrees C). Grease a 3-inch deep, 9- or 10-inch round baking pan.
  • Mix flour and baking powder together in a bowl. Beat eggs, orange juice, vanilla, nutmeg, and cinnamon in a second bowl.
  • Cream margarine and sugar in a third bowl until light and creamy and sugar granules are no longer evident. Gradually add egg mixture while continuing to blend. Add drained pineapple and up to 2 tablespoons reserved juice, if needed. Fold in flour mixture until thoroughly combined.
  • Pour cooled sauce into the bottom of the prepared pan, arranging the pineapple slices so they're flat on the bottom. Pour cake batter over the sauce, making sure there is about 1 inch at the top of the pan so the cake has room to rise.
  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour.
  • Remove from the oven and let cool in the pan for 5 minutes. Invert onto a serving platter and garnish with a cherry in the center of each pineapple slice.

Nutrition Facts : Calories 498.8 calories, Carbohydrate 51.8 g, Cholesterol 79.7 mg, Fat 29.3 g, Fiber 2 g, Protein 6.6 g, SaturatedFat 5.4 g, Sodium 424.4 mg, Sugar 26.2 g

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2021-08-12 Preheat your oven to 350F. Add 1 tablespoon of light brown sugar into each cup cake mold, followed by 1 teaspoon of melted butter. After, add your maraschino cherries into each cup. Then, add your cut pineapple chunks around the cherries. In a bowl, sift your flour, baking powder, and salt. Set aside.
From fortheloveofsazon.com


GLAZE UPSIDE RECIPES | RECIPEBRIDGE RECIPE SEARCH
Glazed Pineapple Upside Down Cake Recipe. Both of these recipes came out of the EASY HOMEMADE DESSERTS (WITH JELL-O P ... View Recipe. Login to Save . Glazed Pineapple Upside Down Cake Recipe. Combine pudding mix and pineapple juice; set aside. Arrange pineapple slice ... View Recipe. Login to Save. Glazed Pineapple Upside Down Cake. It …
From recipebridge.com


PINEAPPLE UPSIDE DOWN CAKE – LOVE FOR HAITIAN FOOD
2022-03-30 Directions. 1. Preheat your oven to 350 ℉. Mark as complete. 2. In a small bowl combine lime zest, 1 tbsp rum and set aside. In another small bowl make buttermilk by combining evaporated milk, cold water, distilled white vinegar, stir and set aside. Mark as complete.
From loveforhaitianfood.com


PINEAPPLE UPSIDE DOWN CAKE – EASY & DELICIOUS - SUPERGOLDEN …
2020-09-25 Carefully spread the cake batter over the pineapple and level. Bake for 45-50 minutes or until golden and springy to the touch. Cool the cake in the tin for 20 minutes. Lift out of the tray using overhanging paper and put on a wire rack to cool further. Carefully invert, peel lining off and transfer onto a platter (see tips below).
From supergoldenbakes.com


PINEAPPLE RECIPES BAKING - A-9TOWING.COM
2022-05-13 From pineapple bread to the famous upside-down cake, these are just a few recipes in the sweet department. Place a sieve or colander over a …
From a-9towing.com


PINEAPPLE UPSIDE DOWN CAKE : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


PINEAPPLE UPSIDE-DOWN CAKE WITH RUM GLAZE RECIPE
Crecipe.com deliver fine selection of quality Pineapple upside-down cake with rum glaze recipes equipped with ratings, reviews and mixing tips. Get one of our Pineapple upside-down cake with rum glaze recipe and prepare delicious and healthy treat for your family or …
From crecipe.com


PINEAPPLE UPSIDE-DOWN CAKE - A SPRINKLE OF DECADENCE
2021-02-26 Add your pineapple slices and rum. Flambé your pineapple slices. Let pineapple slices cool. Place your pineapples in rows at the bottom of a parchment paper-lined 9'x13' cake pan. In a large bowl, make cake batter as directed on the box, adding 2 teaspoons vanilla, pudding mix, and using pineapple juice and rum instead of water.
From asprinkleofdecadence.com


BEST EVER PINEAPPLE UPSIDE DOWN CAKE - AVERIE COOKS
2019-04-05 Place 1 cherry in the center cutout of all the fanned pineapple slices; set pan aside. In a large bowl, whisk together flour, granulated sugar, baking powder, optional salt; set aside. In a separate small bowl, whisk together the next 5 wet ingredients (through vanilla).
From averiecooks.com


SPICED RUM PINEAPPLE UPSIDE DOWN CAKE - NEW DEAL DISTILLERY
Spiced Rum Caramel. Measure the granulated sugar into a small bowl and set it aside. In a small saucepot, measure the brown sugar, rum, pineapple juice, and spices. Heat on medium/high until the mixture comes to a rolling boil and set aside. Place another small saucepot on medium heat and sprinkle in a very thin layer of the granulated sugar.
From newdealdistillery.com


PINEAPPLE UPSIDE-DOWN CAKE RECIPE - GREAT BRITISH CHEFS
Method. print recipe. 1. Begin this pineapple upside-down cake by making the spiced rum caramel. Bring the whipping cream to the boil and remove from the heat. In a separate pan, saturate the glucose and sugar with a little water and put on a high heat. Cook to a dark caramel. 300ml of whipping cream.
From greatbritishchefs.com


PINEAPPLE CAKE WITH BUTTERCREAM FROSTING - THERESCIPES.INFO
https://www.instructables.com › Pineapple-Cake-With-Pineapple-Buttercream-Frosting. All information about healthy recipes and cooking tips
From therecipes.info


PINEAPPLE UPSIDE DOWN CAKE | RECIPETIN EATS
2021-03-12 Milk Mixture: Whisk milk, sour cream, pineapple juice and vanilla in a 2nd bowl. Cream butter and sugar: In a third (final!) bowl, beat the butter and sugar for 2 minutes on speed 7 (handheld mixer) until fluffy. Eggs: Add eggs one at a time, beating for 20 seconds in between.
From recipetineats.com


DUNCAN HINES DOUBLE-LAYER PINEAPPLE UPSIDE-DOWN CAKE RECIPE
2021-09-29 1 cup water. 3 eggs. 1/2 cup vegetable oil. 3/4 cup heavy whipping cream. 1/4 cup coconut rum (like Malibu) 1/3 cup Easy Vanilla Buttercream Frosting or Duncan Hines Classic Creamy Vanilla Frosting. Nancy’s Tip: The coconut rum liquor is optional, and the cake will still be delicious if you decide to omit it.
From tasteofhome.com


PINEAPPLE RUM CAKE RECIPE - GRANDBABY CAKES
2018-11-29 For the Rum Syrup. In a small pot set over medium heat, combine all the ingredients and cook over medium-high heat. Reduce mixture by about a third and thickened, about 5 minutes. Remove from heat and let cool for 10 minutes. Finally poke sides and top of cake and pour syrup over cake and allow to seep in then cool.
From grandbaby-cakes.com


PINEAPPLE UPSIDE-DOWN CAKE RECIPE FROM SCRATCH -BAKING A …
2020-05-26 Stir in the egg until incorporated (about 1 minute). Scrape the bottom and sides of the bowl with a silicone spatula, then add the sour cream, pineapple juice, and vanilla. Mix the batter on medium-high speed for 60 to 90 seconds, to …
From bakingamoment.com


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