Pineapple Rum Cake

Yesterday, I finally got a chance to make the Jamaican 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!

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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 can be easier than making it in a cake pan. 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, if you have a skillet that can be used in the oven, use that instead. Otherwise, you can use a pineapple upside down specific cake pan, like the one I used. I bought it from here.

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

Ingredients:
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Topping:
1 can of sliced pineapples (at least 800g)
85 g unsalted butter
3/4 cup packed brown sugar
glace cherries for each slice of pineapple used

 Batter:
1 1/2 cups all-purpose flour
2 teaspoons ground cardamom
2 teaspoons baking powder
1/4 teaspoon salt
85 g unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 tablespoon dark rum
1/2 cup unsweetened pineapple juice (use the juice from the can)
2 tablespoons dark rum for sprinkling over cake

Method:

1. Melt the butter. Once butter is melted, add brown sugar and keep stirring for about 4 minutes on medium heat.
2. Arrange the pineapples at the bottom of the cake pan, with a cherry in middle of each slice.
3. After four minutes, your brown sugar and butter sauce should have got to what I had in picture 3.
4. Add the sauce to the cake pan, on top of the pineapples.

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5. Sift the dry ingredients, , except sugar, together inside a large metal bowl.
6. Beat the butter with an electric mixture until soft.
7. Add sugar and beat on medium for a few minutes until well combined.
8. Add eggs, one at a time, mixing after each addition. Then add the vanilla and rum, mixing one more time just to combine ingredients.

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9. Add half of sifted dry ingredients, and mix well.
10. Add the pineapple juice followed by rest of dry ingredients & mix well again.
11-12. Your mixture should like what I had in picture 12.
13. Pour in the cake pan.
14. Bake in oven at 180C for 40 minutes until a skewer inserted in the center comes out clean or when you touch the centre of the cake, it springs back.

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14. Let the cake stand for 5 minutes. Then, flip it on a dish and sprinkle with rum.
IMG_141915. Serve warm with fresh fruits or icecream, YUM!

ENJOY!! 😉 ~~

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NOTE 1: This cake is best served warm
. It gets a bit dense if you eat it straight out of fridge. So, make sure you bring it to room temperature before serving.

3 thoughts on “Pineapple Rum Cake

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