Upside-down Pineapple Cake: a burst of flavour and colour

This is a classic dessert of upside-down pineapple cake that will remind you of days gone by. I love the fact that it is so easy to make and whether you add rum or not, it remains an incredibly fun dessert. If you do add rum, expect a deep and more heavy taste.

This dessert really is a ton of excitement in one cake. I love making this pineapple cake and not only does it make me nostalgic it also excites me, making it, looking at it and definitely eating it.

The pineapple is powerful in flavour but somehow when all the ingredients are combined it just creates something out of this world.

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Recipe by Melissa Jacobs Course: DessertCuisine: GlobalDifficulty: Easy

Servings

8

servings

Prep time

15

minutes

Cooking time

30

minutes

Total timeminutes

This is not your everyday kind of cake or dessert, though it should be in your top 10 for being full of flavour and rum!

Ingredients

• 2 1/2 cups flour

• 1 1/2 cups sugar

• 1 1/2 cup milk

• 1/4 cup butter

• 15 ml baking powder

• 10 teaspoons teaspoons vanilla extract

• 5 ml salt

• 2 eggs

• Topping

• 1 large tin pineapple rings

• 30 ml of the pineapple tin juice

• 100 ml butter

• 1 1/3 cup brown sugar

• Maraschino cherries

• 30 ml dark rum

Method

• Pre heat the oven to 180 degrees.
• Topping: (bottom of cake tin)
• In a sauce pan, heat the butter. Add the brown sugar and pineapple juice.Add the rum. Bring to a boil.
• In a greased cake tin, arrange the pineapple rings in the bottom. Place a cherry in each pineapple centre.
• Cake:
• Beat the eggs, sugar and butter. Add the vanilla. Add the dry ingredients. Mix the wet ingredients in.Pour the mixture over the pineapples.
• Bake for 30 minutes.
• Remove from the oven. Use a sharp knife to loosen the sides. Place a plate over the tin and flip over. Pour the hot rum mixture over the cake.

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