Pineapple Rum Cake

Today, I finally got a chance to make the pineapple upside down cake. I found the recipe on Epicurious a while ago. The smell of this cake (Cardamom+ Rum) is so intoxicatingly beautiful, you want to eat it right out of the oven! And it’s one of those cakes that’s delicious served warm with a scoop of icecream!

I’m TRYING to eat healthy, so I skipped the icecream and had it with fresh pineapple slices and cherries.

One thing, the recipe says to make it in a skillet which is much easier than making it in a cake pan that I did. The cake has a very liquid sauce (butter and brown sugar) at the bottom, so if you put in a cake pan, the sauce drips out and makes a mess in the oven. So, just follow the recipe & it should be fine.

I’ve put the step-by-step pictures below. You can find the detailed recipe here.

Ingredients:

 

Method:

1. Melt the butter:

2. Once butter is melted, add brown sugar and keep stirring for about 4 minutes:

3. Cut a baking paper to the shape of the cake pan. I did this so that the pineapples don’t get stuck to the pan:

4. Add the sauce to the cake pan:

5.Arrange the pineapple slices in the pan:

6.Sift the dry ingredients, except sugar:

7.Beat the butter and sugar:

8. Add eggs, vanilla and rum (one at a time, mixing after each addition):

9.Add half of sifted dry ingredients,mix, and then add pineapple juice:

10. Add the rest of dry ingredients & mix:

11. Pour in the cake pan and bake in oven at 180C for 45 minutes until a skewer inserted in the center comes out clean:

12. Let the cake stand for 5 minutes. Then, flip it on a dish and sprinkle with rum:

13. Serve with fresh fruits or icecream, YUM!

ENJOY!! 😉 ~~

NOTE 1: Next time that I make it, I’ll use a 20cm instead of 24cm cake pan/skillet so that the cake will be thicker.

NOTE 2: This cake is best served warn. You can taste the butter if you serve it straight out of the fridge. So, make sure you reheat it before serving.
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