Pineapple upside-down cake makes me smile! Isn’t it just a happy cake? It’s so retro and cute, and you know I had to zhush it up, right? Well, I put some rum on the guest list and this cake is now ready to party!
Now I have to tell you, while I’ve always liked pineapple upside-down cake, I wasn’t like the president of the pineapple upside-down fan club – until now! Because there is one ingredient in this cake that seals the deal, and I’m not even talking about the rum. Don’t get me wrong, the rum is good. I mean, rum is always good…
I’m talking about ginger. Just a small amount of ground ginger mixed into the cake batter is that one ingredient that makes it all come together. Mixed with the rum and pineapple, it’s some sort of magic.
I should probably also mention that this cake is beyond easy to make, which is always a good thing. You make the quick little caramel-y buttery topping on the stove and then layer in the pineapple rings and cherries.
Top with cake batter, send it off to do its thing and ta-da, the pineapple-upside down cake is done. Just remember to invert the cake pan and release it while it’s still warm.
You could definitely top this with some whipped cream, but if you know what’s good for you, you’ll go straight for the ice cream. A big scoop of vanilla ice cream on top of a warm slice of cake with all that caramelized pineapple on the bottom and rum floating around – OMG – I love cake!
Hop over to Farberware for the recipe! Happy baking!