Using fresh fruit, and @bluechairbayrum Pineapple Rum Cream, this delicious cake bakes in about thirty minutes and is a perfect sweet treat! I used fresh cherries and fresh pineapple cut into rings that look like the classic version, and the extra pineapple I used for my favorite pineapple salsa!
Upside-Down Pineapple Rum Cream Cake
Equipment
- 9" cake pan
Ingredients
Topping
- 1 whole pineapple fresh and cut into rings 1/4” thick
- 1/2 cup cherries fresh, pitted and halved
- 4 Tbsp butter melted
- 1/2 cup dark brown sugar
Cake
- 3 Tbsp butter softened
- 3/4 cup organic sugar
- 1 each egg
- 1/2 tsp vanilla bean paste or extract
- 1/2 tsp salt
- 1 3/4 tsp baking powder
- 1 1/3 cups all-purpose flour
- 4 oz Blue Chair Bay Pineapple Rum Cream (1/2 cup)
Instructions
- Preheat oven to 375F.
Topping
- Using a buttered 9” cake pan, place the pineapple rings in the bottom and fill in with the cherries.
- In a small bowl, mix together the melted butter and brown sugar.
- Top the pineapple and cherries with the butter and brown sugar mixture.
For the cake:
- In the bowl of an electric mixer, beat the butter and organic sugar until well combined.
- Add the egg and vanilla, and mix until combined.
- Mix the flour, salt and baking powder together in a small bowl.
- Slowly add the dry ingredients in three additions, alternating with the Pineapple Rum Cream. Mix until just combined.
- Top the pineapple and sugar with the cake batter.
- Bake at 375F for 30 minutes or until the cake is cooked through.
- Let cool for a 2-3 minutes before inverting onto a plate. Remove the cake pan and let cool slightly before serving.
