With double the pineapple flavor, this pineapple upside-down cake topped with a sticky rum sauce is a pineapple lover's dream dessert.
Preparation Time
30 mins
Cooking Time
1 hr 10 mins
Total Time
1 hr 40 mins
Calories
499 Calories
Recipe Instructions
Step 1
Melt margarine in a large skillet over medium heat. Add brown sugar and cook until melted, 2 to 3 minutes. Lay pineapple slices in the sauce and cook until browned, 1 to 2 minutes per side. Lower heat and carefully add rum; simmer for 5 minutes. Remove from the heat and set aside to cool while you prepare the cake.
Step 2
Preheat the oven to 300 degrees F (150 degrees C). Grease a 3-inch deep, 9- or 10-inch round baking pan.
Step 3
Mix flour and baking powder together in a bowl. Beat eggs, orange juice, vanilla, nutmeg, and cinnamon in a second bowl.
Step 4
Cream margarine and sugar in a third bowl until light and creamy and sugar granules are no longer evident. Gradually add egg mixture while continuing to blend. Add drained pineapple and up to 2 tablespoons reserved juice, if needed. Fold in flour mixture until thoroughly combined.
Step 5
Pour cooled sauce into the bottom of the prepared pan, arranging the pineapple slices so they're flat on the bottom. Pour cake batter over the sauce, making sure there is about 1 inch at the top of the pan so the cake has room to rise.
Step 6
Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour.
Step 7
Remove from the oven and let cool in the pan for 5 minutes. Invert onto a serving platter and garnish with a cherry in the center of each pineapple slice.
Ingredients
2 teaspoons vanilla extract
¾ cup white sugar
¼ teaspoon ground cinnamon
12 maraschino cherries
¼ cup dark rum
¼ cup orange juice
¼ teaspoon freshly grated nutmeg
2 ¼ teaspoons baking powder
⅓ cup margarine
⅓ cup brown sugar
1 ¾ cups margarine, softened
6 large eggs
12 slices fresh pineapple
3 ⅓ cups sifted all-purpose flour
1 (8 ounce) can crushed pineapple, drained and juice reserved
