Pineapple Upside Down Cake (with a little rum)

Pineapple Upside Down Cake is a classic cake that has caramelized pineapple and maraschino cherries. I baked this cake in a 9″ cast iron skillet (you can easily use a cake pan). The sponge cake was tender, and the brown sugar caramelized pineapple is so addictive.

Here is a classic Retro Dessert. When’s the last time you had a slice of Pineapple Upside Cake?  Does this bring back childhood memories?

It seems that this cake was invented somewhere between the late 1920’s or early 1930’s.  One of Jame Dole’s (of Dole Pineapples) engineers invented a machine that would core and slice pineapples. Soon, canned pineapple became a pantry staple in American homes– and thus, the Pineapple Upside Down Cake was created.  That’s what I read on the internet, so it must be true!

I love fresh pineapple, and one of my favorite snacks is pineapple and cottage cheese.  I could eat that every day, and be content.  On our recent trip to Hawaii, I was always happy to see pineapple as a garnish with my breakfast (and, with a few of the Mai Tai cocktails that I enjoyed).

This weekend, we had our friends over for a very casual dinner.  I wanted to cook whatever I found in our freezer and pantry.  I thawed some pork ribs, so   Craig grilled his perfect ribs.  I doctored up leftover barbecue sauce with homemade pineapple jam, honey and teriyaki sauce.  While I was at it, I made a
quick slaw using a can of crushed pineapples and lite coconut milk that I
found in the pantry.

 

Lo and behold, I found a can of pineapple rings.  I don’t remember when or why I bought them, but I decided to keep the pineapple theme going).  I hadn’t made a pineapple upside cake in at least 25 years, and guests were arriving within the hour.  So, I pre-measured all of my dry ingredients and set up the rest of my ingredients.  Once we finished eating ribs, I made the cake.

I wanted to use my 9″ cast-iron skillet, because I’ve seen this cake made that way.  All I had to do was separate three eggs. The egg whites were whipped till fluffy, then set into a separate bowl.

Don’t faint, because that is one stick of butter you see melting.  Next came one cup of brown sugar and some dark rum (you can use pineapple juice instead of rum).  Whisk it all together and now for the cake batter.

In a cake mixer, beat the egg yolks and sugar until fluffy.  I added a combination of rum and pineapple juice, because I didn’t want to overdo the rum flavor.  Next, comes flour, baking powder and salt.  Last, the egg whites are gently folded into the batter. Done!

Maraschino cherries are tradition, and I think they add a nice pop of color.  You can replace those with pecans, if you prefer.

Bake at 350F for 25-40 minutes.  Times can vary, if you use a 9-inch cake pan, vs. a cast iron skillet. I checked my cake at 30 minutes and the toothpick came out clean.  Let the cake cook for about ten minutes.

Set a plate on top of the skillet/cake pan and carefully but quickly flip it over.  We did this over the kitchen sink– just in case of an accident.  Some of the juice flowed over the edges, so be forewarned!

We all exhaled, that the cake successfully came out of the skillet– and here it is. I think it’s a beautiful cake, if I do say so myself!

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Cast Iron Skillet Classic Pineapple Upside Down Cake (with a little rum)

Pineapple Upside Down Cake is a classic cake that has caramelized pineapple and maraschino cherries. I baked this cake in a 9" cast iron skillet (you can easily use a cake pan). The sponge cake was tender, and the brown sugar caramelized pineapple is so addictive.

Prep Time20 minutes mins

Cook Time40 minutes mins

Course: Cake, Dessert

Cuisine: American

Keyword: Pineapple Upside Down Cake

Servings: 8

Author: Debby – www.AFeastfortheEyes.net

Equipment

• 1 9" cast iron skillet you can also use a cake pan

Ingredients

For the topping:

• ½ cup butter
• 1 cup brown sugar
• 1 Tbsp dark rum or substitute pineapple juice
• 1 can sliced pineapple use fresh or about 20 ounces canned
• Maraschino cherries optional or 6-8 pecans

For the Cake:

• 1 cup flour
• 1 tsp baking powder
• ⅛ teaspoon salt
• 3 eggs separated
• 1 cup sugar
• 5 Tbsp dark rum or substitute with pineapple juice; I used half and half of each
• 1 teaspoon pure vanilla extract

Instructions

• Preheat oven to 350 degrees. Position a rack in the center of the oven.
• Add the butter to a 9-inch-round skillet (or baking pan). Place the pan inside of the pre-heated oven until melted, about 5 minutes.
• Remove the pan from the oven and add the brown sugar and rum; stir until mixed well and even.
• Arrange the pineapple slices evenly in the pan; place a cherry in the center of each one and fill the center and any other open space with either additional pineapple pieces or pecans.

For the cake:

• In a medium bowl, combine flour, baking powder and salt and whisk to combine.
• Using a stand mixer, beat the egg whites until fluffy; scrape into a clean bowl.
• Using the same mixing bowl, beat the egg yolks and sugar until thick and creamy; add the rum (or pineapple juice) and vanilla extract and mix well..
• Add the flour mixture and beat until well combined.
• Using a spatula, fold in the egg whites until just mixed in.
• Pour the batter over the fruit in the cake pan and smooth to the edges.
• Bake for 40 minutes until the cake is golden brown and a toothpick inserted into the center comes out clean.
• Place on a wire rack to cool for 10 minutes.
• Run a knife around the edges of the pan to loosen the cake. Place a serving plate over the pan and invert carefully allowing the cake to slide out of the pan.
• Serve warm or at room temperature; dollop with whipping cream if desired.

Notes

Recipe source: Very slightly adapted from Creative Culinary.

Tried this recipe?Mention @afeastfortheeyes or tag #afeastfortheeyesblog!

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