Can I use fresh pineapple instead of canned?
Yes, you can use fresh pineapple. Slice it about 1/2-inch thick and pat it very dry before arranging in the pan.
DESSERT
Dominican Pineapple and Rum Upside-Down Cake with Caramelized Pineapple
This Dominican-inspired upside-down cake features a rich, moist crumb infused with a hint of rum, topped with beautifully caramelized pineapple slices. It's a delightful dessert that brings tropical flavors to your table with every slice.
HOW TO MAKE IT
Let's cook.
01
Melt 2 tablespoons of the butter in a 9-inch round baking pan over medium-low heat on the stovetop. Sprinkle the brown sugar evenly over the melted butter. Arrange the drained pineapple slices in a single layer over the brown sugar.
02
In a large bowl, cream together the remaining 6 tablespoons of softened butter and 1 cup of granulated sugar until light and fluffy. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
03
In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt.
04
Gradually add the dry ingredients to the wet ingredients, alternating with the milk and dark rum, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
05
Carefully spoon the cake batter over the pineapple slices in the prepared baking pan, spreading it evenly.
06
Bake at 350°F/175°C for 35-40 minutes, or until a wooden skewer inserted into the center of the cake comes out clean.
07
Remove the cake from the oven and let it cool in the pan for 10 minutes. Place a serving plate upside down over the cake pan, then carefully invert the cake onto the plate. Let it cool completely before serving.
About This Recipe
This Dominican-inspired upside-down cake features a rich, moist crumb infused with a hint of rum, topped with beautifully caramelized pineapple slices. It's a delightful dessert that brings tropical flavors to your table with every slice.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For an extra rum flavor, you can brush the warm cake with an additional tablespoon of rum after inverting it. Ensure your butter is truly softened for a smooth batter.
Easy Substitutions
If you prefer not to use rum, you can substitute it with an equal amount of pineapple juice or orange juice for a non-alcoholic version. Canned peaches can be used instead of pineapple for a different fruit flavor.
Storage & Reheating
Store the cake at room temperature, covered tightly, for up to 3 days. For longer storage, refrigerate for up to 5 days. Bring to room temperature before serving for best flavor.
Serving Suggestions
Serve slices of this Dominican Pineapple and Rum Upside-Down Cake warm with a scoop of vanilla bean ice cream. It also pairs wonderfully with a dollop of freshly whipped cream. For a tropical touch, garnish with a sprinkle of toasted coconut flakes. Enjoy it with a cup of strong Dominican coffee or a glass of iced tea.
Common Mistakes
1. Overmixing the batter: This can lead to a tough cake. Mix until just combined. 2. Not draining pineapple well: Excess moisture can make the topping watery. Ensure slices are patted dry. 3. Inverting too soon or too late: Inverting too soon can cause the cake to fall apart; too late and the caramel might stick. 10 minutes is ideal. 4. Uneven caramel layer: Make sure the butter and brown sugar are spread evenly for consistent caramelization. 5. Not greasing the pan properly: Even though there's butter and sugar, a quick spray of non-stick spray can help ensure a clean release.
Frequently Asked Questions
What kind of rum is best for this recipe?
Dark rum is recommended for its rich flavor, but a gold rum would also work well. Avoid white rum as its flavor is less pronounced.
Can I make this cake ahead of time?
Absolutely! This cake tastes even better the next day as the flavors meld. Store it covered at room temperature.
How do I know when the cake is done baking?
The cake is done when a wooden skewer or toothpick inserted into the center comes out clean, with no wet batter attached.
My pineapple stuck to the pan, what happened?
This can happen if the cake cooled too much in the pan before inverting, or if the caramel layer wasn't quite right. Gently scrape any stuck pieces and place them back on the cake.
MORE TO KNOW
Achieving the perfect caramelized pineapple topping is key to this cake. Ensure the butter and brown sugar are evenly distributed in the pan before placing the pineapple. This creates a rich, sticky glaze that adheres beautifully to the fruit. When inverting the cake, be confident and quick; a slight jiggle can help release it cleanly from the pan. If any pineapple sticks, gently reattach it to the cake.
WHAT PEOPLE THINK
Reviews
☆
No reviews yet
Be the first person to review this recipe.
SHARE YOUR THOUGHTS
Made this recipe?
Tell us how it turned out.