Pineapple Upside-down Cake Recipe
caramel rum sauce, luxardo cherry sauce, warm vanilla cake (vegetarian)
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Ingredients
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Cake Ingredients
Method
Preparation and Baking Instructions
- 1
Prepare the Caramel Rum Sauce
In a small saucepan over medium heat, melt the butter and brown sugar together, stirring until smooth. Add the dark rum and stir to combine. Remove from heat.
- 2
Prepare the Cake Pan
Pour the caramel rum sauce into the bottom of a 9-inch round cake pan. Arrange the pineapple slices on top of the sauce and place a Luxardo cherry in the center of each pineapple slice.
- 3
Make the Cake Batter
In a mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt. In another bowl, combine the milk, vanilla extract, and eggs. Add the wet ingredients to the dry ingredients and mix until just combined.
- 4
Bake the Cake
Pour the cake batter over the pineapple and caramel in the cake pan. Bake in a preheated oven at 350°F (175°C) for 35-40 minutes or until a toothpick inserted in the center comes out clean.
- 5
Cool and Serve
Allow the cake to cool in the pan for 10 minutes, then invert onto a serving plate. Serve warm, optionally with additional Luxardo cherry sauce drizzled on top.
