Pineapple Upside Down Cake
March 02, 2014
"A KC favorite! For best flavor fresh pineapple is better to use but canned works well just make sure to blot off as much moisture as possible from the slices using paper towels"
- Serving Size: 1 (171.9 g)
- Calories 634.3
- Total Fat - 36.7 g
- Saturated Fat - 22.2 g
- Cholesterol - 216.4 mg
- Sodium - 541 mg
- Total Carbohydrate - 73.2 g
- Dietary Fiber - 0.4 g
- Sugars - 64.6 g
- Protein - 6.4 g
- Calcium - 128.7 mg
- Iron - 0.9 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Preheat oven to 350 degrees F. Set oven rack to middle position.
Line a 9-inch round cake pan with a circle of parchment paper and grease the sides and bottom with butter.
Melt 5 tablespoons butter in a small sauce pan over medium high heat, cooking until it is lightly browned and has a nutty aroma; remove from the heat and carefully and slowly stir in the brown sugar and rum.
Pour the caramel mixture into the cake pan spreading it to cover the bottom.
Arrange the pineapple slices in a ring slightly overlapping around the inside of the pan, covering the entire surface.
In a bowl sift together the flour with baking powder, salt, cinnamon and nutmeg.
Using an electric mixer on medium speed beat together 3/4 cup butter and sugar until light and fluffy. Mix in the eggs one at a time reduce the mixer speed to low and add the flour alternating with the milk and mixing until the batter is smooth.
Pour the batter into the cake pan over top of the pineapple slices.
Bake (rotating the pan once during baking) until golden brown and toothpick inserted into the center of the cake comes out clean, about 40-45 minutes.
Remove from the oven and allow to cool for 5-10 minutes.
Run a knife around the edge of the pan to loosen the cake and carefully invert the cake onto a serving platter, remove the parchment paper circle.
Let cool completely before serving.
Tips & Variations
No special items needed.