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 Preparation
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C).
- 2
Prepare the Pan
In a 9-inch round cake pan, melt 1 cup of unsalted butter in the oven. Once melted, sprinkle 1 cup of brown sugar evenly over the melted butter.
- 3
Arrange Pineapple and Cherries
Arrange the pineapple slices on top of the brown sugar mixture and place a maraschino cherry in the center of each pineapple slice.
- 4
Mix Cake Batter
In a mixing bowl, combine 1.5 cups of all-purpose flour, 1 cup of granulated sugar, 2 tsp of baking powder, and 0.5 tsp of salt. In another bowl, whisk together 0.5 cups of milk, 2 eggs, and 1 tsp of vanilla extract.
- 5
Combine and Bake
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Pour the batter over the pineapple and cherries in the pan. Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
Dark Rum Foster Sauce Preparation
- 6
Make the Sauce
In a saucepan over medium heat, melt 0.5 cups of unsalted butter. Stir in 0.5 cups of brown sugar and cook until melted and combined.
- 7
Add Rum and Cream
Carefully add 0.5 cups of dark rum and 0.5 cups of heavy cream to the saucepan. Stir to combine and bring to a gentle simmer.
- 8
Finish the Sauce
Stir in 0.5 tsp of cinnamon and 1 tsp of vanilla extract. Remove from heat and let cool slightly.
Serving
- 9
Serve the Cake
Once the cake is done baking, let it cool for 10 minutes, then invert it onto a serving plate. Drizzle warm dark rum foster sauce over the top of the cake and serve.
