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Banana Upside Down Cake with Pineapple Rum Caramel Recipe

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This recipe for Banana Upside Down Cake with Pineapple Rum Caramel is from What's Cookin' in the Lachowitzer Kitchens, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 stick unsalted butter (room temp.)
1/2 c. wh. sugar
1/2 c. br. sugar
1 c. mashed bananas (ex-ripe, 2 lg. make 1 c.)
2 lg. eggs (room temp)
1/2 c. buttermilk
2 tsp. vanilla extract
2 c. all purpose flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt

Rum Caramel with Pineapple:
4 pineapple rounds (core removed, 1/2" thick rounds)
3 T. unsalted butter (plus more to butter pan)
1/2 tsp. salt
1/2 br. sugar (packed)
1 T. dk. rum
Directions:
Directions:
Preheat oven to 350ºF, grease a 10" cake pan with butter.
In a lg. bowl, add butter & sugar, beat until light & fluffy, add bananas & mix till blended, Add eggs one at a time &mix, add vanilla & buttermilk & mix to combine, set aside.
In a lg. bowl, add flour, baking powder, soda, & salt, whisk to combine.
Add dry ingredients to wet ingredients to combine, set aside.
For the caramel place a small saucepan over med .heat, add butter br. sugar & rum, whisk letting mixture get foamy & sugar melts, about 8 min.
Pour rum mixture into the prepared pan, arrange pineapple slices in a concentric circle on top of caramel, pour cake mixture over the top.
bake 45 min. or until toothpick inserted comes out clear. Remove and place pan on rack for 5 min. Place cake on stand or plate on top of cake & flip out.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
1-2 hr.
Personal Notes:
Personal Notes:
This is fantastic serve with wipped cream or ice cream.

 

 

 

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