Caribbean Pineapple Upside Down Cake

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Pineapple Upside Down Cake- Homemade Pineapple Upside-Down Cake  from scratch –  bursting with tropical flavors – spiced with rum , nutmeg and fortified with ground almonds. Gorgeous , Decadent and Delicious.

Pineapple Upside Down Cake is a good way to use up pineapple for most people, but… for me, I go out of my way to indulge in this delicious cake.

The combination of juicy tart pineapple up against the sweet caramel and buttery cake is extremely enticing. Growing up, I preferred eating raw pineapples because they were extremely sweet. And disliked canned pineapple .

Now wait….. my disappointed came when I moved to the United States and Pineapple tasted- blah! Not so sweet or juicy like the ones I grew up eating .

Then came this delightful cake, with its sharp tropical flavor. Oh my! I knew things were about to change with canned pineapples. It makes this cake SO EASY to put together . And not so bad after all .

In fact, my brother and I always  fight over this cake; he does not have a sweet tooth like I do. He hardly touches dessert. So the first time I made this, he went bananas over this.

This recipe has been updated to make it even special. Yup with(almond meal) aka  ground almonds . If you have not tried it yet I believe  almonds and pineapple make and sumptuous pair , especially in baking .The nutty flavor of the almonds is pronounced without  overwhelming the cake. You can make it with or without almonds. YOU DECIDE!

The sour cream here  makes it super moist, boosts the pineapple flavor.

Pineapple upside cake is prepared in a cast-iron pan the reason behind this is that; the heavy pan prevents the butter from burning, and also the fact that it is easy to flip the cake upside down when it is ready.

Here, I used a 10 inch baking pan and it came out great! So feel free to use either or .

Notes and Tips

1. Use coffee grinder to make almond meal. Just add almonds and pulse until fine. It’s cheaper.
2. No mixer required a whisk would do just fine.
3. Be sure to let the cake rest for about 10-20 minutes before turning it upside down.
4. Replace rum with pineapple juice from the canned pineapple.
5. If you can’t find sour cream replace with 1/2 cup yogurt.

5 from 1 vote

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Pineapple Upside Down Cake

Prep Time

15 mins

Cook Time

1 hr 5 mins

Total Time

1 hr 20 mins

 

Course: Dessert

Cuisine: American

Servings: 7 8

Calories: 444 kcal

Author: AfricanBites

Ingredients

• Pineapple sugar caramel
• 4-5 tablespoons 60grams unsalted butter
• 1/2 cup 110 grams brown sugar, packed
• Pineapple cake
• 20 oz canned pineapple slices
• 7-12 maraschino cherries
• 3 Large eggs
• 1/2 cup sour cream
• 1 teaspoon vanilla
• 1-2 Tablespoon spiced rum
• 1 1/2 cup sifted cake flour
• 3/4 cup 165grams granulated sugar
• 1/2 teaspoon nutmeg
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 6 ounce 1unsalted butter

Instructions

1. Preheat oven to 350°.If possible, Wrap a 10 inch spring form pan in heavy foil paper to prevent leaking or use a 10 inch skillet or baking pan.
2. Drain the pineapple slices and cherries. Place the pineapple and cherries on paper towels to absorb excess moisture.
3. In a heavy sauce pan, add brown sugar and cook over medium heat, whisking occasionally, until mixture is completely dissolved. Add a tablespoon of rum into mixture, whisk for about 30 seconds
4. Pour sugar mixture into cake pan, and then arrange pineapple slices with one in the center, 7 others around it and cherries in between pineapple rings. You will need 8 whole pineapple rings and the rest of the pineapple rings split in half. .Place the half slices side by side against the sides, facing down if desired . Set aside
5. In a large mixing bowl, Sift together flour, baking powder, baking powder, baking soda, sugar, nutmeg, ground almonds and salt. Stir until everything is fully combined.
6. Mix the dry ingredients with the softened butter making sure everything has been incorporated. You can do so with a whisk or mixer.
7. Combine the eggs, sour cream , rum and vanilla a small bowl.
8. Gradually add the egg mixture into the batter in two batches. Mixing for about 30 seconds after each addition until both mixtures are fully blended. Scrape down the side.
9. Scoop the batter into cake pan, spread the batter evenly .Bake cake until a tester inserted into the center comes out clean, 45–50 minutes.
10. Transfer to a wire rack. Let cake cool in pan for 10 minutes. Run a sharp knife around sides of pan to loosen cake; tap bottom of pan and invert cake onto a large plate or just open the sides if using a spring foam pan

Drain the pineapple slices and cherries. Place the pineapple and cherries on paper towels to absorb excess moisture.

In a heavy sauce pan, add brown sugar and cook over medium heat, whisking occasionally, until mixture is completely dissolved. Add a tablespoon of rum into mixture, whisk for about 30 seconds

Pour sugar mixture into cake pan,others around it and cherries in between pineapple rings. .Place the half slices side by side against the sides, facing down if desired . Set aside

Arrange pineapple slices starting with one in the center.

Place the other 7 around the middle pineapple

You will need 8 whole pineapple rings and the rest of the pineapple rings split in half. If desired Place cherries in the pineapple holes. Set aside.

In a large mixing bowl, Sift together flour, baking powder, baking powder, baking soda, sugar, nutmeg, ground almonds and salt. Stir until everything is fully combined.

Combine the eggs, sour cream , rum and vanilla a small bowl.

Mix the dry ingredients with the softened butter making sure everything has been incorporated. You can do so with a whisk or mixer.

Gradually add the egg mixture into the batter in two batches. Mixing for about 30 seconds after each addition until both mixtures are fully blended. Scrape down the side.

Scoop or pour  batter into the cake pan.

Spread the batter evenly .

Bake cake until a tester inserted into the center comes out clean, 45–50 minutes.