Pineapple Upside-Down Rum Cake: A Sweet Tropical Escape 🍍🍰
Pineapple Upside-Down Rum Cake: A Sweet Tropical Escape 🍍🍰
Few desserts are as visually stunning and delectably satisfying as the classic pineapple upside-down cake. This twist on the traditional recipe takes things up a notch by adding a splash of tropical rum, infusing the cake with warmth and depth that perfectly complements the caramelized pineapple topping. Whether served at a holiday gathering, a summer barbecue, or just because, pineapple upside-down rum cake is guaranteed to delight.
A Brief History of Pineapple Upside-Down Cake
The pineapple upside-down cake first gained popularity in the early 20th century, when canned pineapple became widely available. Dole, a leading producer of canned pineapple, held a recipe contest in 1925, receiving over 2,500 submissions for pineapple upside-down cakes. The dish quickly became a staple of American home baking, prized for its ease of preparation and striking presentation.
The addition of rum gives a nod to the dessert’s tropical origins and cultural ties to the Caribbean, where rum is a cornerstone ingredient in cooking and cocktails alike. This modern twist pays homage to both the cake’s heritage and the vibrant flavors of the tropics.
Pineapple Upside-Down Rum Cake Recipe
Nutritional Information (Per Serving)
- Calories: 380
- Protein: 4g
- Carbohydrates: 52g
- Fat: 16g
- Fiber: 1g
Why You’ll Love This Cake
- Tropical Flair: The rum and pineapple combination adds an unmistakable island vibe to this classic dessert.
- Visual Appeal: The golden pineapple rings and bright cherries create a striking presentation.
- Moist and Flavorful: The caramelized topping seeps into the cake, ensuring every bite is rich and tender.
Tips for Perfect Pineapple Upside-Down Rum Cake
- Choose the Right Rum: Dark rum adds a richer flavor, but spiced rum can give an extra kick.
- Use Fresh Pineapple: While canned pineapple is convenient, fresh pineapple brings extra brightness to the dish.
- Invert with Care: Make sure to let the cake cool slightly before flipping to avoid losing the topping.
Pineapple upside-down rum cake is a delightful fusion of tradition and tropical indulgence. Its roots in early American baking, paired with the Caribbean-inspired rum, create a dessert that’s both nostalgic and adventurous. Serve it at your next gathering and watch as this retro classic becomes the star of the show.
Pineapple Upside-Down Rum Cake🍍🍰
Course: Dining, Drinks and More, Recipes8
servings45
minutes1
hour30
minutes380
kcalIngredients
- For the Topping:
1/4 cup unsalted butter, melted
1/2 cup packed brown sugar
7-9 pineapple rings (fresh or canned)
Maraschino cherries
- For the Cake:
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/4 cup dark rum
1/2 cup pineapple juice
1/4 cup milk
Directions
- Preheat and Prepare the Pan Preheat your oven to 350°F (175°C).
- Pour melted butter into the bottom of a 9-inch round cake pan. Sprinkle evenly with brown sugar.
- Arrange pineapple rings on top and place a maraschino cherry in the center of each ring.
- Mix the Dry Ingredients In a medium bowl, whisk together flour, baking powder, and salt.
- Cream the Butter and Sugar In a large bowl, beat the softened butter and granulated sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Combine Wet and Dry Ingredients Gradually add the dry ingredients to the butter mixture, alternating with rum, pineapple juice, and milk. Begin and end with the dry ingredients. Mix until just combined.
- Assemble and Bake Pour the batter over the prepared pineapple topping, spreading it evenly. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Invert Allow the cake to cool in the pan for 10 minutes. Run a knife along the edge, then carefully invert the cake onto a serving plate. Let it cool completely before slicing.
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