Roy's Warm Pineapple Upside Down Cake Recipe
Dark Rum Foster Sauce
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Ingredients
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Cake
Dark Rum Foster Sauce
Method
Cake
- 1
Prepare the cake batter
Preheat the oven to 350°F (175°C). In a large mixing bowl, cream together 1 cup of unsalted butter and 1 cup of brown sugar until fluffy. Add 2 large eggs, 1 tsp vanilla extract, and 0.5 cups of milk, and mix well.
- 2
Combine dry ingredients
In another bowl, whisk together 1.5 cups of all-purpose flour, 2 tsp baking powder, and 0.5 tsp salt. Gradually add the dry mixture to the wet mixture, stirring until just combined.
- 3
Prepare the baking dish
In a 9-inch round cake pan, melt the remaining 0.5 cup of butter. Sprinkle the bottom with 1 cup of brown sugar, then arrange the pineapple slices and cherries on top.
- 4
Add cake batter
Pour the cake batter over the pineapple and cherries in the pan, smoothing the top with a spatula.
- 5
Bake
Bake in the preheated oven for 35-40 minutes or until a toothpick comes out clean. Remove from oven and let cool for 10 minutes.
- 6
Invert the cake
Carefully invert the cake onto a serving plate while it is still warm.
Dark Rum Foster Sauce
- 7
Make the sauce
In a saucepan over medium heat, combine 0.5 cup of unsalted butter and 0.5 cup of brown sugar. Stir until melted and combined.
- 8
Add the remaining ingredients
Slowly stir in 0.25 cups of dark rum, 0.5 cups of heavy cream, and season with 0.5 tsp of cinnamon and 0.25 tsp of nutmeg. Bring to a simmer and cook for 3-5 minutes until thickened slightly.
