Pineapple Rum Upside Down Cake Food

BUTTER RUM PINEAPPLE UPSIDE-DOWN CAKE

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 WITH RUM

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.

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

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.

PUERTO RICAN PINEAPPLE RUM CAKE

Steps:

• Position a rack in the middle of the oven and preheat to 350°F.
• Make the glaze and pineapples:
• In a small saucepan over moderate heat, combine the brown sugar and 1 cup rum, and bring to a simmer. Continue simmering, stirring occasionally, until reduced by about 1/3. Whisk in the butter. Add the pineapple slices, gently stirring to coat them in the glaze, then let them sit for about 3 minutes. Transfer the pineapple slices to the bottom of a 9-inch square cake pan, arranging them to cover the bottom.
• Make the cake:
• In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar and beat on high until light and fluffy, about 3 minutes. Add the eggs, one at a time, and beat on medium until fully incorporated. Add the vanilla and rum, and beat for 30 seconds. Fold in the flour and salt. Scrape the batter (it will be thick) over the pineapples in the pan. Sprinkle the pecans over the batter and bake until a tester inserted in the center comes out clean, about 1 hour and 10 minutes. Let the cake cool on a rack for 15 minutes then flip it onto a serving plate so that the pineapples are on top. DO AHEAD: The cake be baked in advance, covered, and kept at room temperature up to 10 hours.
• To serve:
• In a small saucepan over moderate heat, combine the rum glaze and the remaining 1/2 cup rum and warm until heated through. Cut the cake into squares and serve with vanilla ice cream and warm rum glaze.

PINEAPPLE UPSIDE DOWN CAKE WITH RUM GLAZE

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.

PUERTO RICAN PINEAPPLE RUM CAKE

Steps:

• Position a rack in the middle of the oven and preheat to 350°F.
• Make the glaze and pineapples:.
• In a small saucepan over moderate heat, combine the brown sugar and 1 cup rum, and bring to a simmer. Continue simmering, stirring occasionally, until reduced by about 1/3. Whisk in the butter. Add the pineapple slices, gently stirring to coat them in the glaze, then let them sit for about 3 minutes. Transfer the pineapple slices to the bottom of a 9-inch square cake pan, arranging them to cover the bottom. Save the rum glaze for serving.
• Make the cake:.
• In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar and beat on high until light and fluffy, about 3 minutes. Add the eggs, one at a time, and beat on medium until fully incorporated. Add the vanilla and rum, and beat for 30 seconds. Fold in the flour and salt. Scrape the batter (it will be thick) over the pineapples in the pan. Sprinkle the pecans over the batter and bake until a tester inserted in the center comes out clean, about 1 hour and 10 minutes. Let the cake cool on a rack for 15 minutes then flip it onto a serving plate so that the pineapples are on top.
• Note, this cake can be baked in advance, covered, and kept at room temperature up to 10 hours.
• To serve:.
• In a small saucepan over moderate heat, combine the rum glaze and the remaining 1/2 cup rum and warm until heated through. Cut the cake into squares and serve with vanilla ice cream and warm rum glaze.

SPICED RUM PINEAPPLE UPSIDE DOWN CAKE

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.

PINEAPPLE UPSIDE-DOWN RUM CAKE

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.

RUM & PINEAPPLE UPSIDE-DOWN PUDDING

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.

PINEAPPLE UPSIDE-DOWN CAKE

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.