Ingrédients pour Decadent Pineapple Rum Upside Down Cake
- Unsalted Butter
- Dark Brown Sugar
- Dark Rum
- Pineapple Slices In Juice
- Pecan Halves
- Unsalted Margarine
- 1 1/2 cups granulated sugar
- 3 large eggs
- Vanilla Extract
- All Purpose Flour
- Ground Ginger
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- whipped cream, for serving (optional)
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Comment préparer Decadent Pineapple Rum Upside Down Cake
- Preheat oven to 350°F (175°C).
- Grease and flour a 9 1/2-inch springform pan.
- Melt 1/2 cup (1 stick) unsalted butter and pour evenly into the prepared pan.
- Sprinkle 3/4 cup packed light brown sugar evenly over the melted butter.
- Drizzle with 2 tablespoons dark rum.
- Arrange 7 (1/2-inch thick) pineapple slices over the brown sugar.
- Fill the gaps between pineapple slices with pecan halves (or maraschino cherries).
- In a large bowl, cream together 1 cup (2 sticks) unsalted margarine and 1 1/2 cups granulated sugar until light and fluffy.
- Beat in 3 large eggs, one at a time, mixing well after each addition.
- Stir in 1 teaspoon vanilla extract.
- Puree the remaining 3 pineapple slices with 1 tablespoon dark rum in a blender or food processor.
- Add the pineapple puree to the margarine mixture and beat until thoroughly combined.
- In a separate bowl, whisk together 2 cups all-purpose flour, 1 teaspoon ground ginger, 1 teaspoon baking soda, and 1/2 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1/2 cup reserved pineapple juice from the canned pineapple, beginning and ending with the dry ingredients. Mix until just combined.
- Pour the batter over the pineapple and pecan (or cherry) layer in the prepared pan.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. (Note: Baking time may vary depending on your oven; start checking at 50 minutes).
- Let the cake cool in the pan for 10-15 minutes.
- Carefully run a knife around the edge of the cake to loosen it from the pan.
- Remove the sides of the springform pan.
- Invert the cake onto a serving platter and remove the bottom of the pan.
- Serve warm or at room temperature, topped with whipped cream (optional).
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
170g
Fat
40g
Carbs
22g
