Pineapple Upside Down Cake
Light and moist, this is the best kind of pineapple upside down cake...a beautiful cake with caramelized pineapple slices that top a delicious yellow cake with rum.
Servings 12 Servings
Calories 353kcal
Ingredients
For the Topping
- ½ cup butter
- 1 cup brown sugar
- 1 Tbsp dark rum
- 20 ounces pineapple sliced, use fresh or canned
- Maraschino cherries
- 6 pecans
For the Cake
- 1 cup flour
- 1 teaspoon baking powder
- ⅛ teaspoon salt
- 3 large eggs separated
- 1 cup sugar
- 5 Tablespoons dark rum or substitute with pineapple juice
- 1 teaspoon pure vanilla extract
Instructions
To Prepare the Topping
- Preheat oven to 350 degrees; position a rack in the center of the oven.
- Add the butter to a large, oven proof skillet (I used cast iron). Place the pan inside of the preheated oven until the butter is melted, about 5 minutes.NOTE: I used a large 12" cast iron pan so upped all ingredients by 50%. If using a regular 10" skillet the amounts shown will work.
- Remove the pan from the oven and add the brown sugar and rum; stir until mixed well and even.
- Cut the pineapple slices in half and arrange them evenly in the pan (see photo); place a cherry in the center of each slice and fill the center and any other open space with either additional pineapple and cherries.
To Make the Cake
- In a medium bowl, combine flour, baking powder and salt and whisk to combine.
- Using a stand mixer, beat the egg whites until fluffy; scrape into a clean bowl.
- Using the same mixing bowl, beat the egg yolks and sugar until thick and creamy; add the rum and vanilla extract and mix well..
- Add the flour mixture and beat until well combined.
- Using a spatula, fold in the egg whites until just mixed in.
- Pour the batter over the fruit in the cake pan and smooth to the edges.
- Bake for 40 minutes until the cake is golden brown and a toothpick inserted into the center comes out clean.
- Place on a wire rack to cool for 10 minutes.
- Run a knife around the edges of the pan to loosen the cake. Place a serving plate over the pan and invert carefully allowing the cake to slide out of the pan.
- Serve warm or at room temperature; dollop with whipping cream if desired.
Notes
This is the original recipe. To make enough for my large (12") cast iron skillet I increased each item by 50% and it was still a bit thin; your cake will probably be a bit taller.
The most difficult part of that? Turning that skillet over with a large plate!
Nutrition
Serving: 1Serving | Calories: 353kcal