The temperatures are on the rise and it has us thinking about the tropics. Ocean breezes are a mere dream for those of us living in a land locked state. And a beach get-a-way isn’t in our cards with our schedule of summer projects. Our solution? Pineapple Upside Down Cake! Trust us, the first bite will give you waves of tropical delight!
1 1/4 cups of brown sugar (packed)
1 stick butter (1/2 cup)
1 can of sliced pineapple
3 large eggs
1 cup sugar
1 cup flour
1/2 tsp salt
1 tsp baking powder
1 tsp vanilla bean paste
1 tsp vanilla extract
4 tbsp pineapple juice
4 tbsp dark rum
Preheat oven to 350° F.
For the topping, place the stick of butter and the brown sugar in a 9″ cast iron pan. Melt sugar and butter together over medium heat. Once melted, remove from heat. Place pineapple in the bottom of the pan in any pattern that makes you happy, just ensure all pieces slightly overlap.
For the cake, sift the baking powder, salt, and flour together in a bowl. In a stand mixer with whisk attachment, beat the eggs and sugar on low speed until incorporated. Increase speed to high and continue to mix for five minutes until the mixture gets thick, frothy, and turn a pale yellow in color. Add the vanilla paste, vanilla extract, and pineapple juice to the egg/sugar mixture and beat until incorporated. Finally, slowly add the flour mixture until just incorporated. Pour mixture over arranged pineapple in pan.
Bake for about 30-35 minutes. If your oven runs warmer, check at 25 minutes. Cake will rise significantly. Take it out once it passes the toothpick test.
Let cake rest for at least 20 minutes (trust us, it felt like forever). Invert cake onto a cake plate or whatever platter you wish to serve it on.
Deglaze cake pan with dark rum and cook over medium heat until the rum reduces in half (This also burns off all of the alcohol). Spoon rum over the cake. Top with a few flakes of sea salt. ENJOY!