This is a really delicious, extra homey, pineapple upside down cake. I’ve made it many times and it always brings a happy smile to my face. It differs from the traditional pineapple upside down cake in that it’s sweetened with brown sugar rather than white. To me, this really gives it a homier, friendly quality. It’s spiced with a nice amount of ginger which blends beautifully with the warm brown sugar. Instead of being decorated with the standard maraschino cherries, it is donned with pecan halves. I loved how they add a soft crunch to the cake. Hubby and I loved them so much we were fighting to get the most pecans in our slices and maybe we went so far as to steal a few from the unsuspecting cake! Then to make this baby even more wonderful, fresh slices of pineapple are soaked in dark rum before baking to give the cake a little extra pizzaz! I like to serve it while it’s still warm. It’s like a hug from Mom in a slice of cake!
Brown Sugar and Rum Pineapple Upside Down Cake
- 5 Rings Fresh Pineapple Cut Into 1/2 Rings
- 1/2 Cup Dark Rum
- 6 Tablespoons Plus 1/2 Cup Unsalted Butter
- 1 2/3 Cup Dark Brown Sugar Packed, Divided
- 1/3 Cup Pecan Halves
- 1 2/3 Cup All Purpose Flour
- 1 Teaspoon Dried Ground Ginger
- 1 Teaspoon Baking Powder
- 1 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
- 3 Egg Large
- 1 Tablespoon Vanilla Extract
- 1 Teaspoon Mild Flavored Molasses
- 2/3 Cup Buttermilk Well Shaken
- Preheat oven to 350 degrees.
- Pour rum in a 10X14 pyrex baking dish. Place pineapple rings in rum and flip them to coat. Let stand for about 30 minutes at room temperature.
- Melt 6 tablespoons of butter in a 9 1/2 inch cast iron skillet over medium heat. Add 1 cup of the brown sugar and whisk until sugar dissolves and syrup boils, about 2 minutes. Drain pineapple and arrange in skillet in a nice pattern. Tuck pecan pieces into spaces.
- Whisk flour, ginger, baking powder, baking soda and salt in a medium bowl.
- Beat 1/2 cup butter and 2/3 cup brown sugar in a large bowl. Beat in eggs, vanilla, and molasses. Beat in flour mixture in 3 additions alternating with 2 additions of buttermilk. Spoon batter over pineapple.
- Bake in preheated oven about 35-40 minutes or until a toothpick inserted in center of cake comes out clean.
- Allow cake to cool for about 5 minutes. Place a large plate over the cast iron pan and flip it over. Cake should pop right out. Be careful! I don't think anything is hotter than cast iron!