Rum-Spiked Pineapple Upside Down Cakes

 

Dessert: Rum Spiked Pineapple Upside Down CakeHere’s a little something sweet for the week. I see this recipe as a great way to inject some tropical flavors into a cold-weather menu. Buh-bye winter doldrums. Enjoy. -alyce eyster

 

Rum Spike Pineapple Upside Down Cakes
Author: 
Recipe Type: dessert
Prep Time: 
Cook Time: 
Total Time: 
Serves: 6
 
photo: Ralph Smith; styling: Julie Hettiger
Ingredients
  • Topping:
  • 1 ripe pineapple
  • ⅓ cup unsalted butter
  • 1 cup sugar
  • 1 Tblsp rum
  • Cake:
  • 1½ cups all-purpose flour
  • 1½ tsp baking powder
  • 1/ 4 tsp salt
  • 3 large eggs
  • 5 egg yolks
  • 1½ cups sugar
  • 3 Tblsp rum
  • 2 tsp vanilla extract
  • ¾ cup unsalted butter, melted and cooled
  • whipped cream or ice cream for serving
Instructions
  1. Preheat oven to 350 degrees F. Grease each pan and line the bottom with a piece of parchment paper, then grease the paper.
  2. Topping: Cut the rind off of the pineapple then cut in half lengthwise then in half again. Cut away the core on each of the 4 pieces and slice into ½ inch thick pieces. In a large skillet, melt the ⅓ cup butter. Once melted, add the sugar and stir until dissolved and the mixture is smooth. Add the pineapple and cook until slightly softened and golden.
  3. Remove the pineapple to a bowl with a slotted spoon and set aside. Add the rum to the skillet and bring to a boil until the juices become thick. After cooling slightly, divide the pineapple between the 6 cake pans, evenly covering the bottom of each pan. Pour any remaining juices into the pans.
  4. Cake: Into a small bowl, sift together the flour, baking powder and salt. Set aside. In a larger bowl, whisk together the eggs and yolks. Whisk in the sugar then the rum and vanilla. Add the dry ingredients to the egg mixture in three additions, whisking until smooth. Stir in the melted butter. Pour the batter over the pineapples in each pan and bake for 25 to 30 minutes or until the cakes are springy and slightly cracked on top.
  5. Remove from the oven and cool for 10 minutes. Carefully run a knife around the edges to loosen and invert the cakes onto serving plates. Gently remove the parchment from each one and serve with whipped cream or ice cream. The cakes are best eaten the day they are made.