Pineapple Upside-Down Cake with Rum

Ingredients and Weight:

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 (20 ounce) can crushed pineapple, drained
• 1 cup light brown sugar
• 1/2 cup dark rum

Preparation Time:

20 minutes

Cooking Time:

40-45 minutes

Difficulty Level:

2 (easy)

Preparation Method Steps:

1. Preheat oven to 350°F (175°C).
2. In a large bowl, cream together the butter and sugar until light and fluffy.
3. Beat in the eggs one at a time, then stir in the vanilla.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Spread the batter into a greased and floured 9x13 inch baking dish.
7. In a medium saucepan, combine the crushed pineapple, brown sugar, and dark rum. Bring to a simmer over medium heat and cook for 5 minutes, or until the mixture has thickened slightly.
8. Pour the pineapple mixture over the batter in the baking dish, spreading it evenly.
9. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
10. Let the cake cool in the pan for 10 minutes before inverting it onto a serving platter.

Nutritional Information:

Per serving (1/8 cake):

• Calories: 320
• Fat: 15g (saturated fat: 5g)
• Carbohydrates: 43g (sugar: 35g)
• Protein: 3g

Dish Characteristics:

• Golden brown and moist cake
• Sweet and tangy pineapple topping
• Rich flavor from the rum
• Ideal for parties and special occasions

User Comments:

• "This cake is so easy to make and it's always a hit! The pineapple topping is perfectly sweet and the cake is so moist."
• "I love the addition of rum to this recipe. It adds a nice depth of flavor without being overpowering."
• "This is the best pineapple upside-down cake I've ever had. It's everything you could want in a dessert: moist, flavorful, and delicious."

Special Precautions and Tips:

• If you don't have dark rum, you can substitute it with 1/4 cup light rum and 1/4 cup water.
• To ensure even baking, tap the pan on the counter before baking to remove any air bubbles.
• Let the cake cool slightly before inverting it onto a serving platter to prevent it from breaking.