Most of the time, I try to make things in season. This time, I won't even pretend. Pineapple doesn't exactly scream "holiday," but a craving is a craving.
I wanted pineapple upside down cake that was exactly the opposite of tradition. No bleeding red cherries, no canned pineapple. Just caramel and rum and some fresh(ish) fruit.
Don't let this ingredient list scare you. I swear it's really not too complicated.
WHAT YOU NEED:
1/2 pineapple, cored and chopped
3/4 stick unsalted butter
3/4 cup packed brown sugar
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
3/4 stick unsalted butter, softened
1 cup granulated sugar
1 teaspoon vanilla
1 tablespoon dark rum
1/2 cup unsweetened pineapple juice
2 tablespoons dark rum, for sprinkling on finished cake
- Preheat oven to 350 degrees. Spray a 9-inch round cake pan liberally with cooking spray. Set aside.
- Make topping: Melt 3/4 stick butter in a small saucepan over low heat. Add brown sugar and simmer for four minutes, stirring constantly. Pour mixture into prepared cake pan and top with pineapple, arranging in a circular pattern.
- Make batter: In a small bowl, sift together flour, baking powder and salt. In a large bowl, beat butter in an electric mixer, gradually adding in granulated sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla and rum. Use a spatula to stir in half of flour mixture, and then pineapple juice, careful not to overmix. Fold in remaining flour mixture until just combined.
- Pour batter over prepared topping, spreading into edges. Bake until golden, about 45 minutes. Let cake stand in pan for five minutes, then use a plate to invert so topping side is up. Sprinkle remaining rum over top. Serve warm, and store covered in the refrigerator.
Recipe from Smitten Kitchen