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Upside-Down Pineapple Rum Cream Cake

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Prep Time 10 minutes
Cook Time 30 minutes
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.