Pineapple Upside-Down Cake
Pastel invertido de piña
Pineapple upside down cake is always a crowd favorite. In this recipe, dark rum and ginger take the classic cake to a whole new level. It’s a no fuss recipe full of flavor that’s sure to impress!
1 3/4 stick (14 tablespoons) unsalted butter, divided
2/3 cup light brown sugar
1 can pineapple rings (20 ounce can in 100% juice)
1 small jar maraschino cherries
1½ cup all-purpose flour
1½ teaspoons baking powder
½ teaspoon ground ginger
½ teaspoon salt
¾ cup sugar
½ teaspoon vanilla extract
2 Tablespoons dark rum
¾ cup buttermilk
FARBERWARE 9-Inch Square Cake Pan
Our Bakeware Pick:
Preheat oven to 350 degrees and grease one 9-inch cake pan.
In a small saucepan over low heat, melt 1 stick (8 tablespoons) of butter. Add light brown sugar and stir continuously over low heat for about 2-3 minutes till mixture is smooth. Pour into prepared cake pan.
Place pineapple rings on top of mixture and place a maraschino cherry in the center of each ring. Set aside.
Cream remaining butter (6 tablespoons) with sugar on medium speed of a mixer till light and fluffy.
Add eggs, vanilla extract and dark rum till fully combined.
In separate bowl, mix together flour, baking powder, salt and ground ginger.
Add dry ingredients to the batter alternating with the buttermilk.
Pour batter on top of pineapple rings and bake cake for approximately 40 minutes until a toothpick inserted in the center comes out clean.
Allow cake to cool for 10 minutes then run a small pairing knife around the edges just to loosen it. Place a large plate upside down on top of the cake and flip the pan over.
Serve cake warm or at room temperature with whipped cream or vanilla ice cream.