Pineapple Upside Down Cake Paloma Recipe
Cruzan Coconut Rum, Prosecco, Pineapple, Grenadine Sinker
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Ingredients
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Cake Base
Topping
Method
Cake Preparation
Preheat the Oven
Preheat your oven to 350°F (175°C) to prepare for baking the cake.
Mix Dry Ingredients
In a mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
Cream Butter and Sugar
In another bowl, cream the softened butter and remaining granulated sugar until light and fluffy.
Add Eggs and Vanilla
Beat in the eggs one at a time, then mix in the vanilla extract until fully incorporated.
Topping and Baking
Prepare Pineapple Topping
In a 9-inch round cake pan, sprinkle the brown sugar evenly on the bottom. Arrange the pineapple slices on top of the brown sugar.
Add Rum
Pour the Cruzan Coconut Rum over the pineapple slices evenly.
Pour Cake Batter
Gently pour the cake batter over the pineapple and rum layer, spreading it evenly.
Bake the Cake
Place the cake pan in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Cool and Flip
Once baked, remove the cake from the oven and let it cool for 10 minutes. Carefully flip the cake onto a serving plate so that the pineapple side is facing up.