Pineapple Upside Down Cake
Total Time
What I love about this cake is that it’s really easy to make but it looks so impressive. It’s a wonderful dessert to serve or take to a special dinner.
What I love about this cake is that it’s really easy to make but it looks so impressive. It’s a wonderful dessert to serve or take to a special dinner. And, if you can get your hands on a fresh sweet pineapple to use in this recipe you’ll be in heaven. But, you still can’t go wrong using canned pineapple slices. I like to add double the cherries in the center of each slice for added color and flavour. But how I really make this classic cake Jamaican is by adding coconut and rum to the batter to give it some Jamaican flavour! Over the years it has become a family favourite. This cake is excellent on its own or topped with ice cream or warm English custard.
Pineapple Upside Down Cake
Ingredients
- 1/4 cup Butter
- 2/3 cup Brown Sugar firmly packed
- 14- oz can medium Pineapple Slices
- 16 whole maraschino cherries
- 1 1/2 cup all-purpose Flour
- 2 tsp Baking Powder
- 1/4 tsp Salt
- 1/4 cup unsweetened shredded Coconut
- 1/2 cup Butter
- 1/2 cup White Sugar
- 1 egg
- 1 tsp Vanilla extract
- 1 cup Pineapple Juice reserved from canned slices
- 2 Tbsp Jamaican Rum
Instructions
- In sauce pan, melt butter on Medium heat; stir in brown sugar until brown sugar is blended
- Pour the butter-brown sugar mixture into a 9-inch baking pan
- Place about 8 pineapple slices into the pan; put 2 cherries into the hole of each pineapple slice; set pan aside
- Put the flour, baking powder, salt and coconut into a mixing bowl and set aside
- In another mixing bowl cream together butter, white sugar, egg and vanilla
- Add the rum to the pineapple juice
- Add flour and pineapple juice to butter mixture alternating the dry and liquid ingredients to create cake batter; do not over mix the batter
- Spread batter over the pineapples in the pan
- Put cake into pre-heated 350-degree oven for about 1 hour, or until a knife inserted in the cake comes out clean
- Put the pan on a cooling rack let sit for 5 minutes; place cake plate on top of the pan
- Flip the pan and the plate over and let it sit for another 5 minutes
- Remove the baking pan to unveil a beautiful pineapple cake
Notes
Leave a Review
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I added red label wine and Jwray and nephew white rum. I also blended my cherries and raisins along with 4 eggs. I wish I could upload a picture to show the final product. Our palettes are grateful!!!
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Delicious with a little alterations.
I used:
*whole wheat bread instead of white
*brown sugar instead of granulated
*fruit wine instead of rum
* 5 eggs instead of 6
As these were the ingredients that I had available.
Also, I lightly blended the raisons with the milk as my family doesn’t like raisons
And I prayed before I started as I always do when experimenting with new stuff in the kitchen.
It was delicious, my family and friends enjoyed it.
Thank you very much 😊
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Lovely peppered steak, nice one!
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Hmmmmm maybe I used too much bread (also I used hard dough bread) and I used brown sugar instead of white (I don’t like white sugar) but it was very bland. So I added syrup at the end (it helped a lot). However thank you for sharing the recipe. It was my first time, wont be my last. I will try again but no rum (I felt it added an unnecessary weight to it.
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Great curried shrimps! Thanks! I made my own and it was quite tasty and succulent. Keep up the good work.
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I have been making this recipe for years. It’s amazing! Thank you so much!
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I’ve tried several of your recipes. This one has been tried and true for years!
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I’ve been making this recipe since 2013. Almost 13 years later I’ve never used another recipe for curry chicken. I love it and wouldn’t change a thing.
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My bread pudding turned out so beautiful, thank you so much for this recipe!!
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My family lives this and all was asking when am I going to make it again