Zutaten für Butter Rum Pineapple Upside Down Cake
- 6-8 pineapple rings
- Spiced Rum
- 1/2 cup (1 stick) unsalted butter
- 1 cup packed light brown sugar
- 1/2 cup chopped macadamia nuts
- 1/4 cup reserved pineapple juice
- Eggs
- 1/2 cup granulated sugar
- All Purpose White Flour
- 1/4 teaspoon salt
- 2 teaspoons baking powder
- Maraschino Cherries
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Zubereitung von Butter Rum Pineapple Upside Down Cake
- Marinate pineapple rings (about 6-8 rings) in 1/4 cup dark rum overnight.
- Preheat oven to 350°F (175°C).
- Melt 1/2 cup (1 stick) unsalted butter in a large oven-safe skillet (cast iron preferred). Stir in 1 cup packed light brown sugar until melted and bubbly.
- Arrange marinated pineapple rings in the skillet, cut-side down. Simmer over low heat for 5 minutes in the melted butter and sugar.
- In a large bowl, whisk together 1/2 cup granulated sugar, 1/4 cup reserved pineapple juice, and 2 large egg yolks until well combined.
- In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 2 teaspoons baking powder, and 1/4 teaspoon salt.
- In a clean bowl, beat 2 large egg whites with an electric mixer until stiff peaks form.
- Gently fold the dry ingredients into the wet ingredients until just combined.
- Gently fold in the beaten egg whites until just incorporated.
- Place one cherry half, cut-side down, in the center of each pineapple ring.
- Sprinkle 1/2 cup chopped macadamia nuts evenly over the pineapple rings.
- Gently spoon the batter over the pineapple rings and macadamia nuts.
- Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the skillet for 10 minutes before inverting onto a serving plate.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
236g
Fat
44g
Carbs
24g
