TROPICAL PINEAPPLE UPSIDE DOWN CAKE

READY IN: 1hr 5mins

INGREDIENTS

  • SPRINGFORM PAN
  • 1tablespoonbutter, to grease the pan(as needed)
  • TOPPING
  • 3tablespoonsunsalted butter
  • 1cupbrown sugar, packed
  • 1tablespoondark rum
  • 1 (20 ounce) can pineapple slices, drained
  • 10maraschino cherries
  • BATTER
  • 1 34 cupsunbleached all-purpose flour
  • 1teaspoonbaking powder
  • 14 teaspoonbaking soda
  • 12 teaspoonsea salt
  • 34 cupgranulated sugar
  • 12 cupunsalted butter, room temperature
  • 2largeeggs
  • 2tablespoonsdark rum
  • 1teaspoonpure vanilla extract
  • 12 cupbuttermilk
  • 13 cuplight sour cream
  • 13 cupsweetened flaked coconut
  • NUTRITION INFO

    Serving Size: 1 (146) g

    Servings Per Recipe:12

    Calories: 363.6

    Calories from Fat 128 g 35 %

    Total Fat 14.2 g 21 %

    Saturated Fat 8.9 g 44 %

    Cholesterol 64.2 mg 21 %

    Sodium 203.4 mg 8 %

    Total Carbohydrate54.7 g 18 %

    Dietary Fiber 1.4 g 5 %

    Sugars 38.3 g 153 %

    Protein 4 g 7 %

    DIRECTIONS

  • SPRINFORM PAN: Grease a 9-inch springform pan generously and set aside.
  • TOPPING: In a small saucepan over medium heat, add butter and brown sugar. Stir until the sugar is almost melted. Add rum and continue stirring until completely melted.
  • Pour it into the greased pan. Place pineapple slices at the bottom as well as on the side before adding a maraschino cherry in the middle of each ring (add the ones on the sides later); set aside.
  • Preheat oven to 350ºF/180ºC.
  • BATTER: In a bowl, add flour, baking powder, baking soda and ground sea salt. Whisk the ingredients until well blended; set aside.
  • In the bowl of a stand mixer, add sugar and butter. With the paddle attachment on, process until creamy. Add one egg at a time, mixing well after each addition. Add rum and vanilla extract; combine until blended.
  • Add half dry ingredients, half the buttermilk and half sour cream. Process until just combined on low speed before increasing to speed 3. Repeat with the remaining dry ingredients, buttermilk and sour cream: process the same way.
  • Add sweetened shredded coconut, clean the sides of the bowl and process until blended.
  • Pour the batter over the fruits and level it out. Place the maraschino cherries on the sides and with an angled spatula, push batter towards the fruits to secure them.
  • Transfer to the preheated oven and bake for 45 to 50 minutes or until a cake tester inserted in the center comes out clean with a few crumbs.
  • Remove from the heat and let it sit for 1 to 1 ½ hours.
  • Using the dull side, run a spreader knife around the edges just to be sure it’s not sticking to the sides before inverting the springform onto a serving plate. Unhook the latch and gently remove the springform pan.
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