PINEAPPLE AND RUM UPSIDE DOWN CAKE
Light and moist, this is the best kind of pineapple upside down cake...not too much cake!
Provided by Barb
Categories Cakes, Cupcakes & Cheesecake
Time 1h
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : ServingSize 1 grams, Calories 353 kcal
RUM PINEAPPLE UPSIDE-DOWN CAKE
Steps:
- In a medium bowl, add the cherries and the spiced rum. In another bowl add the pineapple and the 3/4 cup of rum. Cover and refrigerate for 8 hours or overnight.
- Preheat oven to 350 degrees F.
- In a large bowl, add 1 3/4 sticks butter and the sugar and cream together until pale yellow, about 2 minutes. Stir in the eggs 1 at a time. Add the vanilla extract and set aside.
- In a separate bowl, combine the flour, salt, and baking powder. Add the dry ingredients into the wet ingredients and stir until a smooth batter forms.
- In a 10-inch cast iron skillet, over medium heat, add the remaining 1/4 stick butter and heat until the butter has just melted. Add the brown sugar and using a slotted spoon, add the pineapple pieces, reserving the rum. Saute until they begin to caramelize, about 4 minutes. Add the cherries and the rum they soaked in. Remove the skillet from the heat and light the rum with a long kitchen match. When the flames subside, return the pan to the heat and cook until most of the alcohol has evaporated. Remove the skillet from the heat and set aside to cool 6 to 10 minutes before adding the batter. Remove half the fruit back into the reserved rum for garnishing later.
- Add the batter to the skillet and put in the oven. Bake for 30 to 45 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and set aside to cool for about 5 minutes before unmolding. To unmold, run a small knife around the edge of the cake, take a large serving plate and put it over the cast iron skillet. Carefully flip over and let sit for a couple of minutes until it releases from the skillet.
- Put the creme fraiche in a small bowl and stir in the zests. Cut the cake into wedges and serve with a dollop of creme fraiche and the reserved fruit.
DECADENT PINEAPPLE RUM UPSIDE-DOWN CAKE
This Pineapple Upside-down Cake used to grace the table every Easter at Grandma's. My sister gave me the recipe it is from "The Silver Palate". It is truly decadent garnished with fresh whipped cream. In addition to the pecans, maraschino cherries can be used as well. **COOKS NOTE: The baking time in The Silver Palate recipe states 30 - 35 minutes, however those who have reviewed the cake have had to bake it for 60 minutes. My sister always baked this cake and I made it public before baking it myself. As I went to bake it, I realized my pan was too small so I need to purchase a 9 1/2 inch pan.
Provided by JTsMom
Categories Dessert
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- Melt butter and pour into the bottom of a 9 ½-inch spring-form pan. (Place the pan on foil or parchment paper to catch any leaks).
- Press the brown sugar evenly over the butter.
- Sprinkle with 2 tablespoons of rum.
- Arrange 7 pineapple slices over the brown sugar.
- Fill in the spaces with the pecan halves.
- In a large bowl, cream the margarine and granulated sugar.
- Beat in the eggs, one at a time.
- Beat in the vanilla.
- Puree the remaining 3 pineapple slices with the remaining 1 tablespoon rum; beat this into the margarine mixture until thoroughly combined.
- In a separate bowl, sift the flour, ginger, baking soda, and salt together.
- Beat dry ingredients into the margarine mixture alternately with the the 1/2 cup of reserved pineapple juice. Thoroughly combine after each addition, scraping down the sides of the bowl as necessary.
- Pour the cake batter over the pineapple slices in the spring-form pan.
- Bake until the center of the cake springs back when gently touched, 50 - 60 minutes, Test your cake after 30 - 35 minutes. **See COOKS NOTES in the recipe description.**.
- While the cake is still hot, remove the side of the pan. Invert the cake onto a platter and remove the pan bottom.
- Serve the cake warm or at room temperature.
- Top with whipped cream, if desired.
BUTTER RUM PINEAPPLE UPSIDE-DOWN CAKE
Taken from the Hawaiian electric company website and posted for ZWT. Wish I'd thought of this; sounds fabulous! Overnight marinade time for the pineapple rings IS NOT included in cook/prep time!
Provided by alligirl
Categories Dessert
Time 40m
Yield 8 big slices, 8 serving(s)
Number Of Ingredients 12
Steps:
- Marinate pineapple rings in rum overnight.
- Preheat oven to 350 degrees.
- Melt the butter and brown sugar in a large iron skillet (at least 12"), or other heavy, oven-proof pan.
- Arrange the marinated pineapple rings in the bottom of the pan in a single layer and simmer slowly over low heat in the melted butter and sugar until the cake batter is ready to go into the pan.
- Mix the granulated sugar, reserved pineapple juice and egg yolks in a large bowl.
- Sift the flour, baking powder and salt in a separate bowl.
- Beat egg whites until peaks form.
- Quickly mix flour mixture into the sugar and egg mixture until well blended. Gently fold in egg whites.
- Place one cherry half upside down in the middle of each pineapple ring. Sprinkle chopped macadamia nuts evenly over the rings, gently spoon the batter over the pineapple rings and macadamia nuts.
- Bake for 20-25 minutes, or until a toothpick comes out clean.
- Let the cake cool until it is just warm to the touch, then invert over a large plate.
- Serve warm or at room temperature.
PINEAPPLE UPSIDE-DOWN CAKE
Provided by Tyler Florence
Categories dessert
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 30
Steps:
- For the cake: Preheat the oven to 325 degrees F. Spray a 10-by-2-inch round baking pan well with nonstick spray.
- Cream together the sugar, clarified butter and salt in a stand mixer fitted with the paddle attachment. When the mixture is sandy and pasty, add the eggs and vanilla; the mixture will appear almost broken. In a separate bowl, sift together the flour, baking powder and baking soda. Gradually mix the dry ingredients into the batter. Finish by adding the buttermilk, making sure there are no lumps. Cover and set aside.
- Peel the pineapple and cut crosswise into 1/4-inch disks. Use a ring cutter to punch the core out of each ring.
- To make the caramel: In a pot fitted with a candy thermometer, mix the sugar and water to make a 'wet sand,' making sure the walls of the pot are clean. Bring the mixture up to 298 degrees F or until the sugar begins to turn light brown. Then hit it with the rum, cream, vanilla, salt and butter. Pour the hot caramel into the bottom of the baking pan, then evenly line it with the pineapple slices. Pour cake batter over the top.
- Bake until a cake tester comes out clean and the top springs back when pressed, 20 to 25 minutes.
- While the cake is baking, make the whipped cream: Place the cream, sugar, vanilla and salt in a stand mixer fitted with the whisk attachment. Whisk on speed 2 until soft, shiny peaks form, about 5 minutes. Set aside.
- To make the brittle: Line a baking sheet with parchment paper and spray well with nonstick spray. In a large pot, mix the sugar, water and corn syrup together. On medium heat bring sugar mixture up to 264 degrees F. Then add your macadamia nuts and your salt. Return to heat folding gently until the mixture reaches 315 degrees F. Then fold in your baking soda butter and vanilla extract and pour the mixture out carefully onto your greased sheet pan. As it is cooling you need to be spreading it to your desired width.
- When the cake comes out. Let it sit for 10 minutes and then turn it upside down and dump it in one fluid motion onto a cutting board. Cut into about 12 pieces top with a dollop of whipped cream and some of the cooled brittle.
CARAMELIZED PINEAPPLE UPSIDE-DOWN CAKE
Provided by Amanda Freitag
Categories dessert
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- For the cake: Preheat the oven to 350 degrees F.
- Put the brown sugar, 1/2 stick of the butter and the 1/4 cup pineapple juice in a small saucepan over medium heat. Cook until the sugar dissolves and begins to caramelize, about 10 minutes. Pour into a 9-by-13-inch baking dish and top with the pineapple rings. Set aside.
- Whisk together the flour, ginger and salt in a medium bowl.
- In a stand mixer with the paddle attachment, beat together the remaining 2 sticks butter and the granulated sugar until light and fluffy, about 4 minutes. Beat in the eggs, one at a time, scraping down the bowl as needed. Beat in vanilla until well incorporated.
- With the mixer on low speed, slowly add in the dry ingredients, beating just until incorporated--be careful not to over-mix. Spread the batter over the pineapple rings in the baking dish.
- Bake until a toothpick inserted into the center of the cake comes out clean, about 30 minutes. Cool for 15 minutes.
- Meanwhile, make the topping: Stir together the sour cream, sugar and vanilla seeds in a small bowl.
- To serve, invert the cake over a platter and cut into portions. Serve with a dollop of the sour cream topping.
PINEAPPLE UPSIDE-DOWN CAKE
Try Damaris Phillips' recipe for Pineapple Upside-Down Cake from Food Network.
Provided by Damaris Phillips
Categories dessert
Time 1h15m
Yield 8 to 12 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F.
- For the pineapple: In a 10-inch cast-iron skillet over medium heat, melt the butter and add the brown sugar. Cook, stirring constantly, until the sugar melts, about 2 minutes. Remove from the heat and arrange the pineapple slices in the skillet. Fill in the spaces with the crushed pineapple. Set aside.
- For the cake: Meanwhile, combine the cake ingredients in this fashion: In one bowl, whisk together the flour, baking powder and salt. In bowl number 2, combine the milk, vanilla extract and 1/4 cup of the reserved pineapple juice.
- In the bowl of a stand mixer fitted with a paddle attachment, combine the granulated sugar and coconut oil on medium speed until thick and creamy, about 3 minutes. Beat in the egg. Add half of the flour mixture and mix on low until just combined. Add the milk mixture and stir until just combined. Add the rest of the flour and mix until combined, about 1 minute.
- Pour the batter over the pineapple slices in the skillet and spread evenly. Bake until the top is golden brown and a toothpick comes out clean when inserted, 25 to 35 minutes, checking after 20 minutes to make sure the top isn't getting too brown. If it is, cover loosely with aluminum foil.
- Let cool for 15 minutes. Cover with a cutting board or large plate and invert the cake. Ta daaaaaaa, you are ready to eat!
CHEF JOHN'S PINEAPPLE UPSIDE-DOWN CAKE
This iconic American dessert looks like a simple, rustic fruit cobbler when it comes out of the oven, all browned and bubbling, but a few minutes later, when it's turned over and that gloriously caramelized surface is revealed, it becomes so much more.
Provided by Chef John
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 1h20m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Melt 1/4 cup butter in a 12-inch cast iron skillet over medium-low heat. Stir in brown sugar, pineapple juice, and dark rum. Cook over medium-low heat until sugar is dissolved and mixture is bubbling, about 5 minutes.
- Remove from heat and spread pineapple slices in a layer over the brown sugar mixture, completely covering the mixture. Set skillet aside.
- Melt 1/2 cup butter in small skillet over low heat until the butter begins to brown and release a nutty fragrance, about 5 minutes. Watch carefully, butter burns easily. Remove from heat and let cool for 10 minutes.
- Whisk together flour, cardamom, salt, baking powder, and white sugar in a large bowl. Whisk in egg and cold milk until just combined. Pour in melted butter and stir to mix thoroughly.
- Pour batter over the pineapple slices in the skillet; spread evenly to cover.
- Bake in preheated oven until the cake begins to bubble around the edges, the top is browned, and a toothpick inserted into the center comes out clean, about 30 to 35 minutes. Let cool in the skillet for 10 minutes.
- Loosen the cake from the skillet by running a knife around the inside edge of the cake. Invert a large plate over the top of the skillet and flip over, releasing the cake to show the pineapple slices on top.
Nutrition Facts : Calories 263.1 calories, Carbohydrate 35.9 g, Cholesterol 46.8 mg, Fat 12.3 g, Fiber 0.6 g, Protein 2.7 g, SaturatedFat 7.6 g, Sodium 274.2 mg, Sugar 23.3 g
PINEAPPLE UPSIDE-DOWN CAKE
This retro pineapple upside-down cake makes a fun centrepiece for afternoon tea and brings back many childhood memories
Provided by Sara Buenfeld
Categories Afternoon tea, Snack, Treat
Time 55m
Number Of Ingredients 10
Steps:
- Heat oven to 180C/160C fan/gas 4.
- For the topping, beat 50g softened butter and 50g light soft brown sugar together until creamy. Spread over the base and a quarter of the way up the sides of a 20cm round cake tin. Arrange 7 pineapple rings on top (reserving the syrup for later), then place 7 glacé cherries in the centres of the rings.
- Place 100g softened butter, 100g golden caster sugar, 100g self-raising flour, 1 tsp baking powder, 1 tsp vanilla extract and 2 eggs in a bowl along with 2 tbsp of the reserved pineapple syrup. Using an electric whisk, beat to a soft consistency.
- Spoon into the tin on top of the pineapple and smooth it out so it's level. Bake for 35 mins. Leave to stand for 5 mins, then turn out onto a plate. Serve warm with a scoop of ice cream.
Nutrition Facts : Calories 407 calories, Fat 23 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 36 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.87 milligram of sodium
PINEAPPLE UPSIDE DOWN CAKE WITH RUM GLAZE
Make and share this Pineapple Upside Down Cake With Rum Glaze recipe from Food.com.
Provided by Recipe Junkie
Categories Dessert
Time 1h5m
Yield 1 cake
Number Of Ingredients 14
Steps:
- For Cake:.
- Cream 1/4 c margarine in large bowl medium speed.
- Add granulated sugar gradually.
- Add beaten egg and egg whites.
- Beat til well blended.
- Add milk gradually.
- Sift flour, baking powder and salt together.
- Add slowly to creamed mixture.
- Melt remaining 1/2 c margarine.
- Pour into 9" square cake pan.
- Sprinkle brown sugar over the margarine.
- Place pineapple slices and cherries on top of brown sugar.
- Pour cake batter carefully over pineapple.
- Bake at 350 for 50 minutes or until a toothpick inserted in cake comes out clean.
- For glaze:.
- Heat water to boiling in small saucepan.
- Add sugar.
- Stir til dissolved.
- Add rum.
- Cool.
- Pour glaze over hot cake.
- Cool slightly.
- Turn onto serving platter.
Nutrition Facts : Calories 3801.4, Fat 146.4, SaturatedFat 90.8, Cholesterol 383.1, Sodium 5018.1, Carbohydrate 562.5, Fiber 16.5, Sugar 296.1, Protein 51.3
RUM & PINEAPPLE UPSIDE-DOWN PUDDING
What do you get when you cross a rum baba with upside-down cake? This moreish rum and pineapple upside-down pudding - as good hot as it is cold the next day
Provided by Tom Kerridge
Categories Dessert
Time 55m
Yield Serves 8-10
Number Of Ingredients 15
Steps:
- Heat the oven to 180C/160C fan/gas 4. First, make the topping. Beat the butter and sugar together with an electric whisk until creamy, then mix in the rum. Spread over the base and up the side of a 20cm cake tin (ensure it is not loose-bottomed). Arrange the pineapple rings on top.
- Tip the flour, baking powder, butter, sugar, eggs, rum, black pepper and vanilla into a large bowl, and beat with an electric whisk until the mixture is completely combined, soft and fluffy.
- Spoon the mixture over the pineapple rings and carefully smooth with a spatula, being careful not to disturb the pineapple. Bake for 35-40 mins, then leave to cool in the tin for 5 mins. Meanwhile, for the rum cream, whisk the cream, sugar and rum to soft peaks using an electric whisk. Invert the cake onto a plate and serve warm with the cream. Or, leave to cool completely. Will keep covered at room temperature for up to three days.
Nutrition Facts : Calories 549 calories, Fat 33 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 35 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.9 milligram of sodium
SPICED RUM PINEAPPLE UPSIDE DOWN CAKE
A super easy recipe for the fluffy, decadent pineapple upside down cake with the rich flavor of spiced rum. No one will ever know you use a cake mix unless you tell them! I like the texture of the crushed pineapple so much better than the whole rings that usually make the cake around them gummy and wet, with crushed pineapple every bite is filled with the sweet, subtle flavor of the pineapple.
Provided by Meghan
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. You can use either a 13X9 pan or two 9" cake pans for this, spray sides of baking dish(es) with cooking spray.
- Drain pineapple, reserving all juice. Press it down into the strainer to remove excess juice in the pineapple. Measure out 3/4 cup of juice and discard the remaining juice or save for other purpose.
- Cut butter into pieces and place into baking dish(es), sprinkle brown sugar on top of butter - divide both butter & brown sugar into halves if you are making it in two pans rather than one.
- Place in oven while preheating until butter melts completely, then remove from oven, stir in the drained crushed pineapple. Set aside.
- In a bowl mix together eggs, oil, rum and the 3/4 of pineapple juice saved from the can until well blended.
- Add in the box of dry cake mix to this liquid mixture and mix on low for 30 seconds to combine, then on medium for two minutes.
- Pour evenly over the pineapple, butter, sugar mix in baking dish.
- Bake for 30-36 minutes, test for doneness with toothpick.
Nutrition Facts : Calories 445.2, Fat 20, SaturatedFat 6.8, Cholesterol 74.1, Sodium 363, Carbohydrate 59, Fiber 0.8, Sugar 43.3, Protein 3.8
PINEAPPLE UPSIDE-DOWN RUM CAKE
It's your favorite dessert with a tropical twist! Pineapple upside-down cake is good, but pineapple upside-down cake with pineapple rum infused is so much better. Everything else you love about this classic dessert remains the same-juicy pineapple rings are baked in a caramel-like brown sugar sauce with a buttery yellow cake on top. Once the cake turns a decadent golden brown color, turn the maraschino cherry-studded dessert upside down and brush the hot-from-the-oven cake with rum. Serve with whipped cream for a tropical treat that'll whisk you away to paradise!
Provided by Angie McGowan
Categories Dessert
Time 55m
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. In 13x9-inch (3-quart) glass baking dish, melt butter in oven. Sprinkle brown sugar evenly over butter. Arrange pineapple slices in 4 rows by 3 rows. Place 1 cherry in center of each pineapple slice.
- In large bowl, beat cake mix, reserved 1 cup pineapple juice, the oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour batter over pineapple slices.
- Bake 28 to 33 minutes or until golden brown and cake springs back when lightly touched in center. Run knife around edges of baking dish to loosen cake. Cool 5 minutes.
- Place heatproof serving plate upside down on baking dish; turn plate and dish over. Remove dish. Brush or drizzle rum over cake. Cut into 4 rows by 3 rows, so each serving has a slice of pineapple on top. Serve warm.
Nutrition Facts : Calories 400, Carbohydrate 58 g, Cholesterol 55 mg, Fiber 0 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 43 g, TransFat 0 g
PINEAPPLE UPSIDE-DOWN CAKE WITH RUM
Very moist and yummy. This pineapple upside-down cake is especially great around the holidays, but is good for any time of year.
Provided by KitchenGirl
Categories Pineapple Upside-Down Cake
Time 1h25m
Yield 14
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Melt brown sugar, butter, and honey for topping in a small saucepan over medium heat, stirring until smooth.
- Pour butter mixture into the bottoms of two ungreased 8-inch round cake pans. Drain pineapple slices and reserve 1/4 cup juice for the cake. Layer pineapple slices on top of the butter mixture.
- Combine buttermilk, rum, and reserved pineapple juice in a small bowl. Combine flour, baking powder, cinnamon, pumpkin pie spice, and salt in another small bowl.
- Beat white and brown sugars with butter in a large bowl until creamy. Add eggs, one at a time, mixing well after each addition. Beat in vanilla. Mix in 1/2 of the flour mixture, then all of the buttermilk mixture, and finally the remaining flour mixture until well combined. Divide cake batter evenly between the two pans.
- Bake in the preheated oven until cakes are golden and a toothpick inserted in the centers comes out clean, 30 to 35 minutes.
- Remove from the oven place on wire racks until completely cooled, 30 to 45 minutes. Turn one cake out onto a serving plate, then carefully turn second cake directly on top of the first.
Nutrition Facts : Calories 427.3 calories, Carbohydrate 62 g, Cholesterol 83.8 mg, Fat 17.8 g, Fiber 0.8 g, Protein 3.9 g, SaturatedFat 10.8 g, Sodium 147.3 mg, Sugar 45.8 g
More about "butter rum pineapple upside down cake food"
PINEAPPLE UPSIDE-DOWN CAKE RECIPE | BOBBY FLAY | FOOD NETWORK
From foodnetwork.com
Author Bobby FlaySteps 5Difficulty Intermediate
PINEAPPLE UPSIDE-DOWN CAKE RECIPE - BBC FOOD
From bbc.co.uk
AN OUT-OF-THIS-WORLD DELICIOUS TIPSY PINEAPPLE UPSIDE-DOWN RUM …
From pinterest.com
PINEAPPLE UPSIDE DOWN RUM CAKE
From pinterest.com
COCONUT AND RUM PINEAPPLE UPSIDE DOWN CAKE
From bitchinfrommelanieskitchen.com
RUM SOAKED PINEAPPLE UPSIDE DOWN CAKE | SLOW COOKER LIVING
From slowcookerliving.com
ROBINHOOD | CLASSIC PINEAPPLE UPSIDE DOWN CAKE
From robinhood.ca
BROWN BUTTER PINEAPPLE UPSIDE-DOWN CAKE - BUTTER BE READY
From butterbeready.com
BUTTER RUM PINEAPPLE UPSIDE-DOWN CAKE RECIPE - FOOD.COM
From pinterest.co.uk
PINEAPPLE-RUM UPSIDE-DOWN CAKE - PREVENTION
From prevention.com
PINEAPPLE UPSIDE-DOWN RUM CAKE - FOODDIEZ.COM
From fooddiez.com
PINEAPPLE UPSIDE-DOWN CAKE RECIPE - LUMBRE COOKWARE
From lumbrecookware.com
PINEAPPLE UPSIDE DOWN CAKE - COOKING FOR SENIORS
From cookingforseniors.org
PINEAPPLE UPSIDE-DOWN CAKE - A SPRINKLE OF DECADENCE
From asprinkleofdecadence.com
SKILLET PINEAPPLE UPSIDE DOWN CAKE RECIPE - SERIOUS EATS
From seriouseats.com
PINEAPPLE - RUM UPSIDE-DOWN CAKE RECIPE - FOOD.COM
From food.com
BUTTER RUM PINEAPPLE UPSIDE DOWN CAKE RECIPE - WEBETUTORIAL
From webetutorial.com
PINEAPPLE AND RUM UPSIDE DOWN CAKE - FOOD NEWS
From foodnewsnews.com
PINEAPPLE UPSIDE-DOWN CAKE WITH RUM CARAMEL - CALL ME ISHBEL
From callmeishbel.com
PINEAPPLE UPSIDE-DOWN CAKE RECIPE - KRISTIN FERGUSON | FOOD
From foodandwine.com
PINEAPPLE UPSIDE DOWN CAKE - RECIPETIN EATS
From recipetineats.com
TIPSY PINEAPPLE UPSIDE-DOWN RUM CAKE - DASH OF JAZZ
From dashofjazz.com
BOURBON PINEAPPLE UPSIDE DOWN CAKE - BUTTER BE READY
From butterbeready.com
RUM-FLAVOURED PINEAPPLE UPSIDE-DOWN CAKE RECIPE - BBC FOOD
From bbc.co.uk
PINEAPPLE UPSIDE-DOWN CAKE WITH DARK RUM SAUCE - CANADIAN …
From canadianliving.com
PINEAPPLE UPSIDE DOWN CAKE RECIPE - ANN'S ENTITLED LIFE
From annsentitledlife.com
THE UPSIDE DOWN PINEAPPLE RUM CAKE YOU CAN’T STOP EATING
From garlicandzest.com
PINEAPPLE UPSIDE DOWN CAKE – LOVE FOR HAITIAN FOOD
From loveforhaitianfood.com
PINEAPPLE RUM UPSIDE DOWN CAKE RECIPE - FOOD NEWS
From foodnewsnews.com
RUM SOAKED PINEAPPLE UPSIDE-DOWN CAKE RECIPE
From diyjoy.com
MOIST & DELICIOUS PINEAPPLE UPSIDE DOWN CAKE RECIPE - THEFOODXP
From thefoodxp.com
PINEAPPLE RUM UPSIDE DOWN CAKE - NATA KNOWS BEST
From nataknowsbest.com
JAMAICAN PINEAPPLE UPSIDE DOWN CAKE - COOK LIKE A JAMAICAN
From cooklikeajamaican.com
SPICED RUM PINEAPPLE UPSIDE DOWN CAKE RECIPE - FOOD NEWS
From foodnewsnews.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love