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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Tipsy Pineapple Upside-Down Rum Cake Recipe

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This recipe for Tipsy Pineapple Upside-Down Rum Cake is from Marie Elena & Jim's Family Cookbook, 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:  
Cake
2 cups all-purpose flour
½ tsp sea salt; 1 Tbsp baking powder
½ cup milk room temp
¾ cup butter melted
¼ cup pineapple juice
1 cup brown sugar packed
3 large eggs; 2 tsp vanilla extract

Rum Glaze
¼ cup pineapple juice
⅓ cup butter melted
½ cup spiced dark rum
½ cup sugar

Cake Topping
½ cup butter
1 can sliced pineapple rings cut slices into half circles; reserve juice
10 oz jar of maraschino cherries
¾ cup brown sugar

Preheat oven 350º. Add butter from topping ingredients into bundt pan; place in oven to melt for two min.
Directions:
Directions:
Meanwhile, add flour, sea salt & baking powder to bowl; whisk to combine. In another bowl, combine ¼ cup pineapple juice from can of slices, milk, butter, brown sugar, vanilla & egg; mix until uniform.
Add wet mix to dry; stir until batter is uniform & no dry pockets remain. Set aside.
Carefully remove pan of melted butter from oven; mix in brown sugar to create topping. Arrange pineapple slices & cherries in pan. Carefully pour cake batter over top.
Place pan on middle rack of oven; bake 45-50 min.
Remove cake from oven; let sit 10 min then invert onto platter.
Using wooden skewer or toothpick, pole several holes in all sides of cake. Place cake back in pan; poke more holes into bottom of cake.
Combine rum syrup ingredients in small bowl; mix vigorously until uniform. Then slowly pour rum syrup over top of cake, allowing it to flow into poked holes.
Allow cake to soak for about an hour then invert it again onto a plate and serve warm. Do not refrigerate cake during this step.
Personal Notes:
Personal Notes:
Cake is best served immediately after rum has had time to soak in; don't recommend making it ahead. If you do need to make in advance, bake cake, remove from pan after 10 min, allow to fully cool then cover; place in refrigerator. Before serving, allow it to come to room temp then make rum sauce & resume recipe steps from there.

 

 

 

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