How to Make the Best Pineapple Upside-Down Rum Cake

Pineapple Upside-Down Rum Cake is a dessert for just about any occasion, with or without the rum. Really, it's easy and sure to be a hit at your next function.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• For the Cake
• 3/4 cup of margarine or butter
• 1 egg
• 2 egg whites beaten
• 2/3 cup of granulated sugar
• 1/2 cup of skim milk
• 2 1/2 cups of all-purpose flour
• 4 teaspoons of baking powder
• 1 teaspoon of salt
• 1/4 cup of brown sugar
• 6 slices of canned pineapple
• For the glaze
• 1/4 cup of water
• 1/4 cup of granulated sugar
• 3 tablespoons of rum
• Large bowl
• Electric mixer
• 9-inch square pan

1. Preheat the oven to 350 degrees.

2. In a large bowl with the electric mixer at medium speed, cream 1/4 of margarine or butter.

3. Gradually add the sugar and the eggs. Blend well.

4. Sift the flour, baking powder and salt together before adding to the creamed mixture.

5. Melt the remaining 1/2 cup of margarine or butter and pour into the 9-inch square pan.

6. Sprinkle brown sugar over the margarine or butter.

7. Place pineapple slice on top of the brown sugar.

8. Carefully pour the cake batter over the pineapple.

9. Bake for 50 minutes.

10. While the cake is baking, boil the 1/4 cup of water in a small pan.

11. Stir the sugar into the water until it dissolves.

12. Add the rum and let it cool.

13. Once the cake is finished baking, pour the glaze on top of the hot cake and allow to cool slightly before placing onto a serving platter.

Tips & Warnings

• Make sure you time when you make the glaze to when the cake is just about finished baking. The glaze must be poured on top of the cake almost immediately.

[Desula]

on 5/3/2008 I am trying this. Oh my it sounds wonderful.