Pineapple Upside Down Rum Cake Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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.

DECADENT PINEAPPLE RUM UPSIDE-DOWN CAKE



Decadent Pineapple Rum Upside-Down Cake image

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

6 tablespoons unsalted butter
1/2 cup dark brown sugar, packed
3 tablespoons dark rum, divided (if desired, you may add 1 more tablespoon rum in step # 4)
1 (20 ounce) can pineapple slices in juice, drained, reserving 1/2 cup of juice
12 -15 pecan halves
1/2 cup unsalted margarine, room temperature
3/4 cup granulated sugar
2 eggs, room temperature
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon ground ginger
1 1/2 teaspoons baking soda
1/2 teaspoon salt
whipped cream (optional)

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.

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 CAKE



Pineapple Upside-Down Cake image

Provided by Bobby Flay

Categories     dessert

Time 2h10m

Yield 1 (10-inch) cake

Number Of Ingredients 20

5 1/4 ounces fresh pineapple, coarsely chopped, plus 1 small ripe Golden pineapple, peeled, cored, sliced crosswise into 1/4-inch thick slices and each slice cut in 1/2
5 1/4 ounces granulated sugar
1/2 vanilla bean, split
1/2 cup water
1 cup heavy cream
1/4 teaspoon fine sea salt
Pinch chile de arbol powder
5 ounces unsalted butter, at room temperature
300 grams granulated sugar (1 1/4 cups plus 3 tablespoons)
3 large eggs
165 grams cake flour (1 1/2 cups plus 2 tablespoons)
115 grams fine yellow cornmeal (3/4 cup)
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon fine sea salt
1/2 cup buttermilk
1/4 cup sour cream
3 tablespoons dark rum
1 1/2 teaspoons vanilla extract
1/2 vanilla bean, seeds scraped

Steps:

  • Preheat the oven to 350 degrees F.
  • Put the chopped pineapple in a baking dish, cover with foil and roast in the oven until soft and lightly golden brown. Leave the oven at 350 degrees F.
  • Put the sugar, vanilla bean and 1/2 cup of water in a medium saucepan and cook over high heat until it turns a light caramel. Add the chopped pineapple, cream, salt and arbol and cook until slightly reduced. Let cool for about 5 minutes before adding it to a blender. Remove the vanilla bean, then carefully transfer the mixture to a blender and blend until smooth. Strain through a medium mesh strainer into a bowl. Return the mixture to the saucepan and reduce it to a sauce consistency. Pour the caramel into a seasoned 10-inch cast iron pan and let cool slightly. Arrange the pineapple slices on top of the caramel and set aside.
  • Cream the butter and sugar in the bowl of a stand mixer fitted with paddle attachment until light and fluffy, scraping down the sides and bottom of the bowl once. Add the eggs, 1 at a time, beating until each is incorporated.
  • Whisk together the flour, cornmeal, baking soda, baking powder and salt in a bowl until combined. Whisk together the buttermilk, sour cream, rum, vanilla extract and vanilla seeds in a measuring cup. Alternate the dry and wet ingredients starting and ending with the flour and mix until just combined, scraping the sides and bottom of the bowl. Pour the batter over the pineapple in the cast iron pan and bake until the top is lightly golden brown and a toothpick inserted into the center comes out with a few moist crumbs attached, 30 to 40 minutes. Cool on a baking rack for 10 minutes, then invert onto a large platter. Let cool for 30 minutes before serving.

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

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

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.

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.

RUM & PINEAPPLE UPSIDE-DOWN PUDDING



Rum & pineapple upside-down pudding image

What do you get when you cross a rum baba with upside-down cake? This moreish rum and pineapple upside-down pudding - as good hot as it is cold the next day

Provided by Tom Kerridge

Categories     Dessert

Time 55m

Yield Serves 8-10

Number Of Ingredients 15

200g self-raising flour
1 tsp baking powder
200g butter
200g light muscovado sugar
4 eggs, lightly beaten
4 tbsp dark rum
½ tsp cracked black pepper
1 tsp vanilla extract
75g butter, softened
75g dark muscovado sugar
3 tbsp dark rum
7 pineapple rings from a can, any syrup drained
150ml double cream
2 tbsp golden caster sugar
1 tbsp dark rum

Steps:

  • Heat the oven to 180C/160C fan/gas 4. First, make the topping. Beat the butter and sugar together with an electric whisk until creamy, then mix in the rum. Spread over the base and up the side of a 20cm cake tin (ensure it is not loose-bottomed). Arrange the pineapple rings on top.
  • Tip the flour, baking powder, butter, sugar, eggs, rum, black pepper and vanilla into a large bowl, and beat with an electric whisk until the mixture is completely combined, soft and fluffy.
  • Spoon the mixture over the pineapple rings and carefully smooth with a spatula, being careful not to disturb the pineapple. Bake for 35-40 mins, then leave to cool in the tin for 5 mins. Meanwhile, for the rum cream, whisk the cream, sugar and rum to soft peaks using an electric whisk. Invert the cake onto a plate and serve warm with the cream. Or, leave to cool completely. Will keep covered at room temperature for up to three days.

Nutrition Facts : Calories 549 calories, Fat 33 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 35 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.9 milligram of sodium

PINEAPPLE UPSIDE-DOWN DUMP CAKE



Pineapple Upside-Down Dump Cake image

This dump cake recipe is wonderful topped with vanilla ice cream or whipped cream. It works well with gluten-free and sugar-free cake mixes too. -Karin Gatewood, Dallas, Texas

Provided by Taste of Home

Categories     Desserts

Time 2h10m

Yield 10 servings.

Number Of Ingredients 7

3/4 cup butter, divided
2/3 cup packed brown sugar
1 jar (6 ounces) maraschino cherries, drained
1/2 cup chopped pecans, toasted
1 can (20 ounces) unsweetened pineapple tidbits or crushed pineapple, undrained
1 package yellow cake mix (regular size)
Vanilla ice cream, optional

Steps:

  • In a microwave, melt 1/2 cup butter; stir in brown sugar. Spread evenly onto bottom of a greased 5-qt. slow cooker. Sprinkle with cherries and pecans; top with pineapple. Sprinkle evenly with dry cake mix. Melt remaining butter; drizzle over top., Cook, covered, on high until fruit mixture is bubbly, about 2 hours. (To avoid scorching, rotate slow-cooker insert a half turn midway through cooking, lifting carefully with oven mitts.), Turn off slow cooker; let stand, uncovered, 30 minutes before serving. If desired, serve with ice cream.

Nutrition Facts : Calories 455 calories, Fat 22g fat (10g saturated fat), Cholesterol 37mg cholesterol, Sodium 418mg sodium, Carbohydrate 66g carbohydrate (47g sugars, Fiber 1g fiber), Protein 3g protein.

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

BUTTER RUM PINEAPPLE UPSIDE-DOWN CAKE



Butter Rum Pineapple Upside-Down Cake image

Taken from the Hawaiian electric company website and posted for ZWT. Wish I'd thought of this; sounds fabulous! Overnight marinade time for the pineapple rings IS NOT included in cook/prep time!

Provided by alligirl

Categories     Dessert

Time 40m

Yield 8 big slices, 8 serving(s)

Number Of Ingredients 12

6 pineapple rings, reserve juice (fresh or canned)
1/2 cup spiced rum (such as Captain Morgan's)
1/4 lb butter
1 cup firmly packed brown sugar
1/2 cup chopped macadamia nuts
1/4 cup reserved pineapple juice (can include some of the rum that was used to soak the pineapple)
3 eggs, separated
1 cup granulated sugar
1 cup all-purpose white flour
1/4 teaspoon salt
1 teaspoon baking powder
6 maraschino cherries, halves (optional)

Steps:

  • Marinate pineapple rings in rum overnight.
  • Preheat oven to 350 degrees.
  • Melt the butter and brown sugar in a large iron skillet (at least 12"), or other heavy, oven-proof pan.
  • Arrange the marinated pineapple rings in the bottom of the pan in a single layer and simmer slowly over low heat in the melted butter and sugar until the cake batter is ready to go into the pan.
  • Mix the granulated sugar, reserved pineapple juice and egg yolks in a large bowl.
  • Sift the flour, baking powder and salt in a separate bowl.
  • Beat egg whites until peaks form.
  • Quickly mix flour mixture into the sugar and egg mixture until well blended. Gently fold in egg whites.
  • Place one cherry half upside down in the middle of each pineapple ring. Sprinkle chopped macadamia nuts evenly over the rings, gently spoon the batter over the pineapple rings and macadamia nuts.
  • Bake for 20-25 minutes, or until a toothpick comes out clean.
  • Let the cake cool until it is just warm to the touch, then invert over a large plate.
  • Serve warm or at room temperature.

More about "pineapple upside down rum cake recipes"

PINEAPPLE UPSIDE DOWN CAKE - IMMACULATE BITES
2020-09-25 Preheat oven to 350°F. If needed, wrap a 10-inch springform pan in heavy foil paper to prevent leaking or use a 10-inch skillet or baking pan. Drain the pineapple slices and cherries. Place the pineapple and cherries on paper towels to absorb excess moisture. In a heavy saucepan, melt the butter.
From africanbites.com


JAMAICAN PINEAPPLE UPSIDE-DOWN CAKE RECIPE
Preheat oven to 350F. Melt butter over medium heat in a 10-inch, cast-iron skillet. Remove from heat and sprinkle the brown sugar evenly in the pan. Arrange canned pineapple slices in pan. Arrange pecans in spaces around pineapple rings. Place a maraschino cherry in the center of each pineapple slice.
From jamaicans.com


RUM PINEAPPLE UPSIDE DOWN CAKE RECIPE
Rum pineapple upside down cake recipe. Learn how to cook great Rum pineapple upside down cake . Crecipe.com deliver fine selection of quality Rum pineapple upside down cake recipes equipped with ratings, reviews and mixing tips. Get one of our Rum pineapple upside down cake recipe and prepare delicious and healthy treat for your family or friends. Good …
From crecipe.com


PINEAPPLE UPSIDE DOWN CAKE WITH RUM - CREATE THE MOST ...
Easy Baby Shower Food Menu 30 Best Easter Appetizers Easy Recipes Easy Frog Leg Recipe
From recipeshappy.com


PINEAPPLE UPSIDE-DOWN CAKE WITH DARK RUM SAUCE | …
2007-11-30 Overlap in circle in prepared pan. Set aside. Cake: In bowl, beat together butter, sugar and eggs until light and fluffy; beat in vanilla. In separate bowl, whisk together flour, baking powder, baking soda and salt. Stir into butter mixture alternately with sour cream, making 2 additions of flour mixture and 1 of sour cream. Spread over pineapple.
From canadianliving.com


PINEAPPLE AND RUM UPSIDE-DOWN CAKE - PLANTBASED MAGAZINE
Grease a 9-inch cake tin and preheat the oven to 180°C/350°F/Gas 4. To make the caramel topping, melt the dairy-free butter and sugar in a saucepan over a medium heat until it turns a golden caramel colour.
From plantbasedmag.com


PINEAPPLE UPSIDE DOWN CAKE PIONEER WOMAN : 20 INCREDIBLE ...
2022-05-11 Like this recipe for pineapple upside down cake from trisha yearwood. Cut into 4 rows by 3 rows, so . Classic american pineapple upside down cake is a delicious vanilla cake with a caramelized topping made up of brown sugar, pineapples, . Combine the flour, granulated sugar, milk, shortening, baking powder, vanilla, salt, eggs, pineapple juice and 4 tablespoons …
From geladwis.blogspot.com


EASY PINEAPPLE UPSIDE DOWN RUM CAKE WITH BOXED MIX ...
2021-02-06 Preheat oven to 350 or per box instructions. Prepare cake mix per package instructions, using the reserved pineapple juice instead of a portion of the water needed. Melt the butter in a 13x9 baking dish. Sprinkle brown sugar evenly over the melted butter. Evenly space the pineapple rings over the brown sugar.
From hawaiitravelwithkids.com


TIPSY PINEAPPLE UPSIDE-DOWN RUM CAKE - DASH OF JAZZ
2021-04-22 Add butter from topping ingredients into bundt pan and place in oven to melt for about two minutes. Meanwhile, add flour, sea salt, and baking powder to a bowl and whisk to combine. In another bowl, combine ½ cup pineapple juice from the can of slices, milk, butter, brown sugar, vanilla, and egg and mix until uniform.
From dashofjazz.com


BAKE PINEAPPLE UPSIDE CAKE & CHASE IT WITH THIS RUM ...
2021-09-07 1. Preheat oven to 350°F. 2. Pour melted butter into a bundt pan (or whatever pan you have on hand), make sure it entirely covers the bottom of the pan and use a …
From thrillist.com


THE UPSIDE DOWN PINEAPPLE RUM CAKE YOU CAN'T STOP …
2020-08-07 Place an 9" cake pan directly over the heat on your stove and add the butter. Melt over medium high heat and add the brown sugar. (Use a oven mitt to hold the cake pan while you stir.) Add the rum and cook, stirring constantly until the brown sugar has melted and the mixture is bubbly and frothy. Remove from heat.
From garlicandzest.com


RUM-FLAVOURED PINEAPPLE UPSIDE-DOWN CAKE RECIPE - BBC …
Method. Preheat the oven to 175C/350F/Gas 3. Line the bottom and the sides of a large ovenproof dish or cake tin with the pineapple rings (cut the …
From bbc.co.uk


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


JAMAICAN PINEAPPLE UPSIDE DOWN CAKE | COOK LIKE A ...
2013-10-31 1. In sauce pan, melt butter on Medium heat; stir in brown sugar until brown sugar is blended. 2. Pour the butter-brown sugar mixture into a 9-inch baking pan. 3. Place about 8 pineapple slices into the pan; put 2 cherries into the hole of …
From cooklikeajamaican.com


WHAT TO MIX WITH PINEAPPLE RUM - LIQUORTALKCLUB.COM
2022-05-09 In a drink pitcher, combine pineapple juice, orange juice, mango nectar, pineapple rum, and dark rum. Stir well and refrigerate for at least 2 hours. When serving, pour pineapple rum punch over chilled glasses filled with ice. Drizzle 1-2 tablespoons of grenadine in each glass.
From liquortalkclub.com


PINNEAPPLE UPSIDEDOWN CAKE - RECIPES | COOKS.COM
in an 8 x 8 ... (275°F) while mixing cake batter. Pour over pineapple mixture and bake about 40 ... minutes before turning upside-down on a serving plate. Serve ... cream or rum sauce.
From cooks.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


DRUNKEN PINEAPPLE UPSIDE-DOWN CAKE – THE TINY FAIRY
2019-08-09 Preheat oven to 350° and grease a 9 X 3 inch round pan. Placed drained pineapple rings in a small bowl and drizzle with spiced rum. Set aside. Melt the butter in a sauce pan over medium heat. Pour into your prepared 9 X 3 round pan. Sprinkle brown sugar evenly to cover the butter and coat the sides of the pan.
From thetinyfairy.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 UPSIDE-DOWN CAKE | CARIBBEAN GREEN LIVING
2014-12-20 Instructions. Preheat the oven to 350 degrees F. Spray 10 inch round cake pan with nonstick cooking spray and coat with flour. In a large bowl, beat butter and sugar at medium speed with an electric mixer until creamy. Add the eggs, …
From caribbeangreenliving.com


RUM SOAKED PINEAPPLE UPSIDE-DOWN CAKE RECIPE
In this Malibu Rum pineapple upside-down bundt cake video recipe tutorial by Alicia Lynn, on YouTube, you will learn how to make this delicious cake in a few easy steps. You begin by adding your pineapple and Maraschino cherries into a bundt pan. Then you will pour your delicious homemade batter in and bake your cake at 325°F fr 80 to 85 minutes.
From diyjoy.com


PINEAPPLE UPSIDE DOWN CAKE – LOVE FOR HAITIAN FOOD
2022-03-30 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. 3.
From loveforhaitianfood.com


PINEAPPLE RUM UPSIDE DOWN CAKE - NATA KNOWS BEST
2021-08-08 Add pineapple juice into the crumbly dough. Slowly mix in until the dough now resembles a wet cake batter. Dollop the cake batter onto the brown sugar caramel mixture and smooth it out. Bake for 40 minutes in 360 degree (f) oven or until golden brown. While the cake is baking, combine water, rum, sugar and melted butter.
From nataknowsbest.com


UPSIDE-DOWN PINEAPPLE RUM CAKE - WELL DONE DREA
2020-06-30 Preheat oven to 350°F. For the cake topping, add the melted butter to the tube pan and use a brush to coat the sides of the pan. Spread the brown sugar evenly around the bottom of the tube pan. Line the bottom of the pan with the pineapple slices. Spread the pecans evenly over the top of the pineapple slices. Set aside.
From welldonedrea.com


RUM PINEAPPLE UPSIDE DOWN CAKES – AFOODIEAFFAIR
2012-10-28 The recipe could just as easily be made into one 9″ cake to serve 8 people. Bake for about 45 – 50 minutes or until a tester comes out clean. Use large ice cream scoop to distribute batter into ramekins. A very small amount of …
From afoodieaffair.com


RUM AND GINGER PINEAPPLE UPSIDE-DOWN CAKE RECIPE | BAKING ...
Grease and line a 20cm square loose-bottomed cake tin with nonstick baking paper. Melt the sugar and butter for the topping in a large frying pan over a low heat, stirring occasionally. Increase the heat to medium-high and fry the pineapple rings for …
From realfood.tesco.com


PINEAPPLE UPSIDE DOWN RUM CAKE - CREATE THE MOST AMAZING ...
All cool recipes and cooking guide for Pineapple Upside Down Rum Cake are provided here for you to discover and enjoy. Healthy Menu. Healthy Orzo Recipes Healthy Vegan Breakfast Burrito Recipe Easy Healthy Vegan Breakfast Ideas Healthy Breakfast Ideas Veggie Breakfast Tacos ...
From recipeshappy.com


PINEAPPLE UPSIDE-DOWN CAKE – SMITTEN KITCHEN
2007-05-07 Bake cake in middle of oven until golden and a tester comes out clean, about 35 to 45 minutes (I find this cooks more quickly in a 10-inch skillet). Let cake stand in skillet five minutes. Invert a plate over skillet and invert cake onto plate (keeping plate and skillet firmly pressed together). Replace any pineapple stuck to bottom of skillet.
From smittenkitchen.com


RUM PINEAPPLE UPSIDE DOWN CUPCAKES - FOR THE LOVE OF SAZóN
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


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


PINEAPPLE UPSIDE DOWN CAKE (WITH A LITTLE RUM) - A FEAST ...
2013-03-13 Bake at 350F for 25-40 minutes. Times can vary, if you use a 9-inch cake pan, vs. a cast iron skillet. I checked my cake at 30 minutes and the toothpick came out clean. Let the cake cook for about ten minutes. Set a plate on top of the skillet/cake pan and carefully but quickly flip it …
From afeastfortheeyes.net


PINEAPPLE UPSIDE-DOWN RUM CAKE - FOODDIEZ.COM
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. Equipment you will use. Baking Pan. Oven. Knife. 7. Place heatproof serving plate upside down on baking dish; turn plate and dish over.
From fooddiez.com


PINEAPPLE UPSIDE-DOWN CAKE | RICARDO
Cake. In a bowl, combine the flour and baking powder. In another bowl, whisk the butter and eggs. Gradually add the sugar while whisking until smooth. Add the dry ingredients alternating with the milk. Spread over the pineapple slices. Bake for 40 to 45 minutes or until a toothpick inserted in the centre of the cake comes out clean.
From ricardocuisine.com


PINEAPPLE CAKE WITH BUTTERCREAM FROSTING - THERESCIPES.INFO
Pineapple Buttercream Frosting Recipe - A Thrifty Mom hot athriftymom.com. https://athriftymom.com › pineapple-buttercream-frosting-recipe-quick-and-easy-fruitdip
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


BEST CLASSIC PINEAPPLE UPSIDE DOWN CAKE RECIPES | BAKE ...
2012-07-04 Place a serving plate over the cake and invert the pan, lifting it to reveal the pineapple now on top. Serve warm or at room temperature. Step 2. Preheat the oven to 350ºF. Step 3. Place a 9-inch ovenproof skillet on a burner on medium heat. Melt the butter and brown sugar, stirring until melted and bubbling.
From foodnetwork.ca


Related Search