Butter Rum Pineapple Upside-Down Cake
The Pineapple Upside-Down Cake became popular in the early 20th century when canned pineapple became widely available.
This is vegetarian recipe. Dish can be prepared in 70 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.
Butter Rum Pineapple Upside-Down Cake
Ingredients
Instructions
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Preheat the oven to 350°F (175°C).
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Melt 4 tablespoons of butter in a 9-inch round cake pan.
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Sprinkle brown sugar evenly over the melted butter.
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Arrange pineapple slices on top of the brown sugar.
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Drizzle rum over the pineapple slices.
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In a mixing bowl, whisk together flour, baking powder, and salt.
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In a separate bowl, cream together remaining butter and granulated sugar.
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Beat in eggs one at a time, then stir in vanilla extract.
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Gradually add the flour mixture to the butter mixture, alternating with milk.
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Pour the batter over the pineapple slices in the cake pan.
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Bake for 40 minutes or until a toothpick inserted into the center comes out clean.
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Allow the cake to cool in the pan for 10 minutes, then invert onto a serving plate.
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Serve warm or at room temperature.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 420kcal
- % Daily Value *
- Total Fat 18g28%
- Total Carbohydrate 62g21%
- Sugars 42g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
