Pineapple Upside Down Cake
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Recipe type: Dessert
Prep time: 30 mins
Cook time: 45 mins
Total time: 1 hour 15 mins
Serves: 12
Ingredients
Instructions
  1. Preheat oven to 350 degrees F.
  2. In a large bowl, add 1 3/4 sticks soft butter and the sugar and cream together until pale yellow, about 2 minutes.
  3. Stir in the eggs 1 at a time.
  4. Add the vanilla extract and set aside.
  5. In a separate bowl, combine the flour, salt, and baking powder. Add the dry ingredients into the wet ingredients and stir until a smooth batter forms.
  6. In a 10-inch cast iron skillet, over medium heat, add the remaining 1/4 stick butter and heat until the butter has just melted.
  7. Add the brown sugar, pineapple pieces and rum.
  8. Saute until they begin to caramelize, about 4 minutes.
  9. Remove the skillet from the heat and set aside to cool for 5 to 10 minutes before adding to the batter.
  10. In a greased baking pan place pineapple rings in a circle in the bottom of the tin. Place cherries in the centre.
  11. Pour the batter slowly, so as not to disturb the pineapple rings into the tin until it's about 3/4 full.
  12. Bake for 30 to 45 minutes or until a toothpick inserted into the centre comes out clean.
  13. Remove from the oven and set aside to cool for about 5 minutes before unmolding.
  14. To unmold, run a small knife around the edge of the cake, take a large serving plate and put it over the top of the tin.
  15. Carefully flip over and let sit for a couple of minutes until it releases from the tin.
 
Recipe by At Home With Meg Stone at http://www.myjewishhome.com/ns/pineapple-upside-down-cake/