Upside-Down Pineapple Rum Cream Cake

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

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Servings: 10 people

Course: Dessert, Snack

Ingredients Equipment Method

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)

Equipment

• 9" cake pan

Method

 

1. Preheat oven to 375F.

Topping

1. Using a buttered 9” cake pan, place the pineapple rings in the bottom and fill in with the cherries.
2. In a small bowl, mix together the melted butter and brown sugar.
3. Top the pineapple and cherries with the butter and brown sugar mixture.

For the cake:

1. In the bowl of an electric mixer, beat the butter and organic sugar until well combined.
2. Add the egg and vanilla, and mix until combined.
3. Mix the flour, salt and baking powder together in a small bowl.
4. Slowly add the dry ingredients in three additions, alternating with the Pineapple Rum Cream. Mix until just combined.
5. Top the pineapple and sugar with the cake batter.
6. Bake at 375F for 30 minutes or until the cake is cooked through.
7. Let cool for a 2-3 minutes before inverting onto a plate. Remove the cake pan and let cool slightly before serving.