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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Pineapple Upside Down Cake with Rum Recipe

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This recipe for Pineapple Upside Down Cake with Rum 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:  
For the topping:
½ cup butter
1 cup brown sugar
1 Tbsp dark rum
20 oz pineapple sliced, fresh or canned
Maraschino cherries
6 pecans

For Cake:
1 cup flour
1 tsp baking powder
⅛ tsp salt
3 large eggs separated
1 cup sugar
5 Tbsp dark rum or pineapple juice
1 tsp pure vanilla extract

To Prepare Topping
Preheat oven to 350º; position rack in center of oven. Add butter to large, oven proof skillet (cast iron). Place pan inside preheated oven until butter is melted, 5 min. Remove pan from oven; add brown sugar & rum; stir until mixed well. Cut pineapple slices in half; arrange evenly in pan; place cherry in center of each slice; fill center & any other open space with either additional pineapple & cherries.
Directions:
Directions:
To Make Cake:
In medium bowl, combine flour, baking powder & salt; whisk to combine. Using stand mixer, beat egg whites until fluffy; scrape into a clean bowl. Using same mixing bowl, beat egg yolks & sugar until thick & creamy; add rum & vanilla extract; mix well. Add flour mixture; beat until well combined. Using spatula, fold in egg whites until mixed in. Pour batter over fruit in cake pan; smooth to edges. Bake 40 min until cake is golden brown and toothpick inserted into center comes out clean. Place on wire rack to cool for 10 min. Run a knife around edges of pan to loosen cake. Place a serving plate over the pan and invert carefully allowing the cake to slide out of pan.
Serve warm or at room temp; dollop with whipping cream if desired.
Personal Notes:
Personal Notes:
This is original recipe. To make enough for large (12″) cast iron skillet I increased each item by 50% and it was still a bit thin; your cake will probably be a bit taller.
The most difficult part of that? Turning that skillet over with a large plate!

 

 

 

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