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Pineapple and Rum Upside Down Cake

Light and moist, this is the best kind of pineapple upside down cake...not too much cake!
Course Cakes, Cupcakes & Cheesecake
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 12 Servings
Calories 353kcal
Author Barb

Ingredients

For the topping:

  • ½ 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

For the Cake:

  • 1 cup flour
  • 1 tsp baking powder
  • teaspoon salt
  • 3 eggs separated
  • 1 cup sugar
  • 5 Tbsp dark rum or substitute with pineapple juice
  • 1 teaspoon pure vanilla extract

Instructions

  • 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.

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: 1grams | Calories: 353kcal