UPSIDE-DOWN PINEAPPLE RUM CAKE
VANILLA PUDDING AND RUM MAKES THIS CAKE ULTRA-MOIST AND DECADENT. TOPPED OFF WITH PECANS AND PINEAPPLES, THIS RECIPE IS THE PERFECT HOLIDAY TREAT!
Ingredients
CAKE TOPPING
- 6 TBSP UNSALTED BUTTER MELTED
- 1/2 CUP LIGHT OR DARK BROWN SUGAR PACKED
- 6 SLICES PINEAPPLE
- 1/2 CUP PECANS PIECES
RUM SYRUP
- 4 TBSP BUTTER UNSALTED
- 1/2 CUP WHITE SUGAR
- 1/4 CUP DARK RUM
- 2 TBSP PINEAPPLE JUICE OR WATER
CAKE
- 2 CUPS ALL-PURPOSE FLOUR
- 1 TSP BAKING POWDER
- 1/2 TSP BAKING SODA
- 1/2 TSP SALT
- 1 CUP WHITE SUGAR
- 1 CUP VEGETABLE OIL
- 1/2 CUP PINEAPPLE JUICE
- 3 LARGE EGGS
- 1 TSP VANILLA EXTRACT
- 1 (3.4 OZ) INSTANT VANILLA PUDDING
Instructions
CAKE TOPPING
- Preheat oven to 350°F.
- For the cake topping, add the melted butter to the tube pan and use a brush to coat the sides of the pan.
- Spread the brown sugar evenly around the bottom of the tube pan.
- Line the bottom of the pan with the pineapple slices.
- Spread the pecans evenly over the top of the pineapple slices.
- Set aside.
RUM SYRUP
- In a medium-sized saucepan combine all the syrup ingredients.
- Bring to a rapid boil and then reduce to a simmer.
- Cook for 4-5 minutes, until the syrup thickens slightly.
- Remove from heat and set aside until cake is ready to be coated.
CAKE
- In a separate medium bowl, combine the following ingredients: flour, baking soda, baking powder,salt, sugar, pudding mix, and vegetable oil until thoroughly combined. Batter will be thick.
- Beat in the pineapple juice, then beat in the eggs one at a time.
- Scrape the sides of the mixer as necessary.
- Add vanilla at low speed and mix for 1-2 minutes.
- Bake for 40 – 50 minutes.
- Allow the cake to cool for 5-10 minutes and then carefully flip the cake onto a serving dish.
- Allow the cake to cool for 10-15 minutes.
- Poke holes all over the cake with a long skewer.
- Pour or brush the cake with the rum syrup until all the syrup is used. Enjoy!