Pineapple Upside Down Cake
Our brown sugar and rum pineapple upside down cake is a stunner! We break with tradition via brown sugar, ginger, pecans, and pineapple soaked in dark rum!
Servings 8 -12 servings
- 5 Rings Fresh Pineapple Cut Into 1/2 Rings
- 1/2 cup dark rum
- 6 tablespoons plus 1/2 cup unsalted butter
- 1 ⅔ cup dark brown sugar packed, divided
- 1/3 cup pecan halves
- 1 ⅔ 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 a 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 the 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. The cake should pop right out. Be careful! I don't think anything is hotter than cast iron!
Serving: 1/8 of the recipe | Calories: 734kcal | Carbohydrates: 142g | Protein: 9g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 86mg | Sodium: 348mg | Potassium: 823mg | Fiber: 9g | Sugar: 102g | Vitamin A: 713IU | Vitamin C: 270mg | Calcium: 175mg | Iron: 4mg