Pineapple Upside Down Cake Recipe

Pineapple Upside Down Cake Recipe
By Ann
Old fashioned Pineapple Upside Down Cake finished with a dark rum sauce; there is nothing better for a snack or to finish off a meal, or a sweet treat for breakfast in the morning!

Prep Time: 25 minutes
Cook time: 90 minutes

Rum Sauce Ingredients:

• ¾ Cup Brown Sugar
• 1 ¼ Cup Dark Rum
• 2 TBSP Pineapple Juice
• ¼ Cup Butter

Pineapple Cake Ingredients:

• 9 Pineapple Rings, canned
• ¾ Cup Butter
• 1 ½ Cups Sugar
• 3 Eggs
• 1 tsp Vanilla
• 2 tsp Rum
• 2 Cups Flour
• ½ tsp Salt
• ½ tsp Baking Powder
• 1 Cup Pecans, finely chopped, divided

Directions:

• Preheat oven to 350°
• In a small pot combine brown sugar, 1 ¼ cups dark rum and pineapple juice.
• Bring brown sugar and rum mixture a boil over medium high heat then reduce and simmer until a slightly syrupy consistency, approximately 12-15 minutes.
• Add ¼ cup of butter to the rum sauce, stir until melted.
• Remove rum sauce from heat.
• Add the pineapple rings to the rum sauce coat them.
• Place the coated pineapple rings in the bottom of a greased 8″x8″ inch pan slightly overlapping them.
• In a mixing bowl cream together the ¾ cup butter and 1 ½ cups sugar.
• Add the eggs one at a time mixing thoroughly between each addition.
• Stir in vanilla and 2 teaspoons of rum.
• Slowly mix in the flour, salt and baking powder.
• Stir in ½ cup of the pecans.
• Pour cake batter over the pineapple rings and bake at 350˚until a tester inserted in the center comes out clean, approximately 80-90 minutes.
• Remove from oven and let cool.
• Run a knife around the edges of the pan and slowly invert the cake onto a serving platter.
• When ready to serve, reheat the rum sauce.
• Cut pineapple cake into desired size pieces.
• Sprinkle with remaining pecans, heat the sauce to a simmer and drizzle over the slices.

Makes 9 servings Pineapple Upside Down Cake