PINEAPPLE RUM UPSIDE DOWN CAKE

Pineapple Rum Upside Down Cake image

YUM! Pineapple & rum are the perfect partners!

Provided by Kimmi Knippel (Sweet_Memories) @KimmiK

Categories Cakes

Number Of Ingredients 20

Ingredients

SAUCE:
- dark rum
10 - maraschino cherries, drained
1/2 cup(s) butter
1/2 cup(s) light brown sugar, firmly packed
1 can(s) pineapple slices (about 10 slices)
1/4 cup(s) dark rum
1/2 cup(s) heavy cream
CAKE:
2 cup(s) cake flour, sifted
1/4 teaspoon(s) salt
1 cup(s) butter, room temperature
1 3/4 cup(s) sugar
5 large eggs, room temperature
2 teaspoon(s) dark rum
GLAZE:
4 tablespoon(s) butter
2 tablespoon(s) water
1/2 cup(s) sugar
1/4 cup(s) dark rum

Steps:

THE DAY BEFORE: Take cherry jar & drain it of grenadine. Pour in rum to have cherries soak in rum overnight. then proceed as follows....
Combine butter & brown sugar in a large skillet & heat until bubbly. Add pineapple & caramelize to a deep golden brown, turning once. Remove & set aside. Pour rum & cream into the skillet & cook over low heat 5 minutes, until thickened, stirring constantly with a whisk. Remove from heat.
Butter a 10" round cake pan (a cheesecake pan with removable sides works well - aka: springform pan)line with parchment paper. Set on a rimmed baking sheet to catch any leaks. Arrange pineapple rings to cover bottom of pan. Blot cherries with a paper towel & place them in the center of the pineapple rings. Pour rum & cream sauce over pineapple & set pan aside.
Preheat oven to 325 degrees F. In a small bowl, sift together flour & salt. Set aside. In a mixing bowl, beat butter with an electric mixer until light & creamy. Add sugar gradually & continue beating for 5 minutes or until the mixture is fluffy. Beat in eggs, one at a time, beating well after each addition. Add rum. Fold in the dry ingredients, mixing just until the batter is smooth & blended.
Pour into prepared cake pan. Bake at 325 degrees F. between 1 - 1 hour; 15 minutes or until a cake tester comes out clean.
Prepare the glaze shortly before the cake is done so it will be warm.
Place the butter in a small saucepan & melt over low heat, 2 - 3 minutes. Add the water & sugar, stirring. Increase heat to medium & bring to a boil. Reduce heat slightly & let simmer until thickened, 4 - 5 minutes, stirring constantly. Remove from the heat & stir in rum. Pour into a measuring cup with a spout.
Remove cake from oven when done & poke several holes in the cake with a small wooden skewer. Carefully pour this mixture over the warm cake, allowing it to seep into the holes & drizzle remaining over the top. Let it soak in for a few minutes.
Invert onto a serving platter.
Pineapple upside down cake is traditionally served warm with whipped cream, but this cake is actually better after it has cooled completely.