Pineapple Upside Down Alaska Recipe
pineapple rum cake, cherry sorbet, pineapple compote
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Ingredients
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Pineapple Upside Down Alaska
Method
Preparation Steps
Prepare the Pineapple Rum Cake
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
Mix Dry Ingredients
In a mixing bowl, sift together the flour, baking powder, salt, and granulated sugar.
Cream Butter and Sugar
In another bowl, cream the softened butter with the remaining granulated sugar until light and fluffy.
Add Eggs and Liquids
Beat in the eggs, then add the pineapple juice and rum, mixing well.
Combine Mixtures
Gradually add the dry mixture to the wet mixture, stirring until just combined.
Arrange Pineapple and Cherries
Place the pineapple rings in the bottom of the prepared pan and add a cherry in the center of each ring.
Pour Batter
Pour the batter over the pineapple and cherries, spreading it evenly.
Bake the Cake
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Cool and Flip
Allow the cake to cool for 10 minutes, then invert it onto a serving plate.
Prepare Pineapple Compote
In a small saucepan over medium heat, combine chopped pineapple, brown sugar, and lemon juice. Cook until the mixture thickens, about 5-7 minutes.
Assemble the Dessert
Serve slices of the rum cake warm with a scoop of cherry sorbet on top and drizzle the pineapple compote over.