August 22, 2017

Jamaican Pineapple Upside Down Cake: 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.
 
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
 
Method
1. In sauce pan, melt butter on Medium heat; stir in brown sugar until brown sugar is blended
2. Pour the butter-brown sugar mixture into a 9-inch baking pan
3. Place about 8 pineapple slices into the pan; put 2 cherries into the hole of each pineapple slice; set pan aside
4. Put the flour, baking powder, salt and coconut into a mixing bowl and set aside
5. In another mixing bowl cream together butter, white sugar, egg and vanilla
6. Add the rum to the pineapple juice
7. Add flour and pineapple juice to butter mixture alternating the dry and liquid ingredients to create cake batter; do not over mix the batter
8. Spread batter over the pineapples in the pan
9. Put cake into pre-heated 350-degree oven for about 1 hour, or until a knife inserted in the cake comes out clean
10. Put the pan on a cooling rack let sit for 5 minutes; place cake plate on top of the pan
11. Flip the pan and the plate over and let it sit for another 5 minutes
12. Remove the baking pan to unveil a beautiful pineapple cake
 
Serve warm with ice cream
 
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Fay

I’ve been cooking Jamaican food for my family for more than 50 years! Now I'm teaching my daughter Angela and you how to cook my treasured family recipes! I'm happy to be of service and love hearing from you so don't forget to leave a comment below.

Fay

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