Pineapple Upside-Down Cake Recipe

Ingredients

Topping Ingredients

• 1/3 cup unsalted butter, melted
• 3/4 cup packed brown sugar
• 1/2 fresh pineapple, peeled, cored, sliced, and cut in halves

Cake Batter Ingredients

• 1 1/3 cups all purpose flour
• 1 ½ teaspoons baking powder
• 2 teaspoons ground cardamom
• 1/4 teaspoon salt
• 1/2 cup granulated white sugar
• 1/2 cup packed brown sugar
• 1/3 cup unsalted butter, softened
• 2 eggs
• 1 teaspoon vanilla extract
• 1/3 cup pineapple juice
• 2 tablespoons dark rum

Instructions

1. Spray a 9-inch round cake pan with butter spray or nonstick spray.
2. Mix the topping ingredients (melted butter and brown sugar) until well combined and add the mixture to the prepared pan.
3. Arrange pineapple within the topping in cake pan (pineapple should be placed close together).
4. Heat oven to 350 degrees Fahrenheit.
5. Mix together flour, baking powder, salt, and cardamom; set aside.
6. Beat butter with an electric mixer in a medium-sized bowl and gradually add the granulated sugar.
7. Beat in the eggs, one at a time.
8. Add the vanilla and rum.
9. Slowly beat in half of the flour mixture.
10. Beat in the pineapple juice.
11. Continue beating in the remaining flour mixture until it is well combined and blended.
12. Spoon the batter over pineapple topping mixture in cake pan.
13. Bake at 350 degrees Fahrenheit for 35 to 40 minutes (or until an inserted toothpick comes out clean).
14. Let the cake cool. Run a butter knife around the edge to loosen edges and flip it upside down onto a serving platter.

Servings: 6 to 8

Optional Garnishments and Variations

• Add stemless maraschino cherries to the pineapple topping.
• Use a 20-ounce can of pineapple rings in juice, in place of fresh pineapple chunks.
• Top cake with additional rum (1 to 2 tablespoons) right after baking it.
• Use 1/4 cup of sour cream in place of rum.
• Top cake with whipped cream or ice cream after it cools.