Pineapple Upside-Down Cake or Cake with Cardamom and Rum

Pineapple Upside-Down Cake or Pineapple Cake with Cardamom and Rum Recipe

Hello! We're going to prepare a dessert that is pure nostalgia and Caribbean joy. This upside-down cake combines the classic sweetness of caramelized pineapple with the sophisticated aroma of cardamom and the warm touch of rum, achieving a perfect balance between traditional and modern to treat your loved ones.

Preparation time

Getting organized in the kitchen is half the battle. Here's the time breakdown so you can plan your baking afternoon without rushing.

• Preparation: 15 minutes
• Cooking: 40 minutes
• Total: 55 minutes
• Servings: 8-10
• Difficulty: Intermediate

Ingredients

For this cake to turn out perfectly, the quality and temperature of the ingredients are vital. Make sure you have everything on hand before turning on the oven. If you like fruit desserts, this selection will remind you of the freshness of some pineapple pastries homemade.

For the caramelized pineapple base

• 1 cup brown sugar
• 2 tablespoons of butter
• 1 can sliced pineapple (reserve the juice)
• Cherries for decoration (Optional)

For the dough

• 1 ½ cups flour
• ½ cup butter
• ¾ cup of sugar
• 2 eggs
• ½ cup of pineapple juice
• 1 teaspoon of baking powder
• ½ teaspoon of ground cardamom
• 1 tablespoon of rum (Optional)

Note on substitutions: If you can't find cardamom, you can omit it, although you will lose that special aromatic touch reminiscent of spiced recipes like the tropical carrot cake. Rum is optional, but it helps the crumb feel moister and more flavorful; if you prefer not to use alcohol, simply substitute it with an extra tablespoon of pineapple juice.

Utensils we will use

You don't need industrial equipment to achieve a bakery-quality result. What you have in your drawers is enough, as long as you use it correctly.

• Round cake pan (preferably one-piece to prevent caramel leaks)
• Small pot or saucepan (for the caramel)
• Large mixing bowl
• Hand mixer or whisks
• Silicone spatula (scraper)
• Sieve or sifter for the flour
• Measuring spoons
• Wooden or metal skewer (to check for doneness)
• Cooling rack

Preparation

Follow the step-by-step instructions carefully. The magic of this dessert happens in two stages: the caramelized bottom and the fluffy batter. Take your time with the beating, that guarantees the airy texture.

1. Prepare the caramelized base and place the pineapples

1. Melt the butter and sugar.
   • Place the small pot over medium heat.
   • Add the 2 tablespoons of butter and let it melt gently.
   • Incorporate the cup of brown sugar.
   • Stir constantly until you get a golden and unctuous caramel. Be careful not to burn it, as it will become bitter.
2. Place the small pot over medium heat.
3. Add the 2 tablespoons of butter and let it melt gently.
4. Incorporate the cup of brown sugar.
5. Stir constantly until you get a golden and unctuous caramel. Be careful not to burn it, as it will become bitter.
6. Prepare the mold.
   • Pour the hot caramel very carefully over the base of the mold.
   • Move the mold slightly so that the caramel covers the entire bottom evenly.
7. Pour the hot caramel very carefully over the base of the mold.
8. Move the mold slightly so that the caramel covers the entire bottom evenly.
9. Arrange the fruit.
   • Arrange the pineapple slices over the caramel. You can place one in the center and the others around.
   • If you decide to use cherries, place them in the central holes of the pineapples or in the empty spaces to add color.
10. Arrange the pineapple slices over the caramel. You can place one in the center and the others around.
11. If you decide to use cherries, place them in the central holes of the pineapples or in the empty spaces to add color.

2. Prepare the batter and add the aromatic ingredients

1. Cream the butter.
   • In the large bowl, place the ½ cup of butter (it should be at room temperature).
   • Beat together with the ¾ cup of sugar until you get a creamy and pale-colored mixture. This incorporates air into the mixture.
2. In the large bowl, place the ½ cup of butter (it should be at room temperature).
3. Beat together with the ¾ cup of sugar until you get a creamy and pale-colored mixture. This incorporates air into the mixture.
4. Integrate the eggs.
   • Add the eggs one by one.
   • Beat well after each addition to ensure they are perfectly integrated and the mixture does not «curdle».
5. Add the eggs one by one.
6. Beat well after each addition to ensure they are perfectly integrated and the mixture does not «curdle».
7. Add liquids and flavor.
   • Pour the tablespoon of rum (if using) and the ½ cup of pineapple juice you reserved from the can.
   • Gently mix. If the mixture seems to separate a little, don't worry, it will come together with the flour.
8. Pour the tablespoon of rum (if using) and the ½ cup of pineapple juice you reserved from the can.
9. Gently mix. If the mixture seems to separate a little, don't worry, it will come together with the flour.
10. Incorporate dry ingredients.
    • Sift the flour, baking powder, and ground cardamom over the liquid mixture.
    • Mix with a spatula or an electric mixer on low speed, just until no traces of flour remain. Do not overmix, so the cake doesn't turn out tough.
11. Sift the flour, baking powder, and ground cardamom over the liquid mixture.
12. Mix with a spatula or an electric mixer on low speed, just until no traces of flour remain. Do not overmix, so the cake doesn't turn out tough.

3. Bake and unmold the dessert

1. Pour and bake.
   • Preheat the oven to 180 °C (350 °F).
   • Pour the batter over the caramelized pineapples in the mold, smoothing the surface with a spatula.
   • Bake for approximately 40 minutes.
   • Check for doneness by inserting a toothpick into the center; if it comes out clean, it's ready.
2. Preheat the oven to 180 °C (350 °F).
3. Pour the batter over the caramelized pineapples in the mold, smoothing the surface with a spatula.
4. Bake for approximately 40 minutes.
5. Check for doneness by inserting a toothpick into the center; if it comes out clean, it's ready.

To finish and serve

Once you remove the mold from the oven, let it rest on a wire rack for only about 5 to 10 minutes. It is crucial to unmold the cake while it is still warm. If you wait for it to cool completely, the caramel will harden and the pineapple will stick to the bottom of the mold. Place a large plate over the mold and, with a decisive movement, flip it over. Carefully remove the mold and let the caramel coat the edges. You can serve it plain or, if you're feeling indulgent, accompany it with a scoop of vanilla ice cream, similar to how we would with a pineapple upside-down cake.

Nutritional Information

Here's an estimate of what each slice of this delicious dessert provides. Remember that it's a treat to enjoy in moderation as part of a balanced diet.

• Calories: 320 kcal
• Proteins: 4 g
• Fats: 14 g
• Carbohydrates: 48 g
• Fiber: 1.5 g

Note: Values are approximate and may vary depending on the brands of ingredients used.

5 keys to make it perfect

Sometimes, small details make the difference between a good cake and an unforgettable one. Here I share my secrets so you get it right the first time.

1. The caramel point: Don't let the sugar darken too much when making the caramel. A light amber tone is enough, as it will continue to cook in the oven. If it burns, it will taste bitter.
2. Ingredient temperature: Take the butter and eggs out of the fridge at least 30 minutes beforehand. If they are cold, the mixture will curdle and the cake will not rise as evenly.
3. Do not overmix the flour: When adding the dry ingredients, mix only just enough. If you beat too much, you develop the gluten and the cake will be heavy instead of fluffy, a golden rule that also applies to delicate recipes like pineapple kekos with cranberries.
4. Timely unmolding: I insist on this because it is the most common mistake. Do it hot or warm. If it cools and sticks, you can heat the base of the mold for a few seconds on the stove to loosen the caramel again.
5. Fresh cardamom: If you have the possibility to grind the cardamom seeds at the moment in a mortar, the aroma will be much more potent and floral than that of the powder that has been in the pantry for months.

When is it ideal to enjoy it?

This upside-down cake has a very versatile personality. It is perfect for those family Sunday afternoons where you are looking for something comforting but with a festive touch. Thanks to the pineapple, it feels tropical and fresh, ideal for summer, but the spices and rum give it that warmth that is also craved on rainy days with a good cup of coffee.

It is also an excellent option to bring to a potluck or «potluck», as it is visually beautiful without the need for complicated decorations with a pastry bag. If you have leftover pineapple after this recipe, you can always use it to prepare some light pineapple empanadas for breakfast the next day.

Comparison table

If you like to explore flavors, here I show you how our upside-down cake compares with other similar delights you might be considering.

Frequently asked questions (FAQ)

Share your experience

Cooking is for experimenting and sharing. I'd love to know how your upside-down cake turned out. Did you add more rum? Did you use another type of spice? Leave your comment and share your own little tricks! If you dare to try it, also tell us how it went for you.

Culinary glossary

If any term in the recipe sounded strange to you, here I'll explain it quickly so you can cook with total confidence.

• Creaming: Beat a fat (like butter) with sugar until the mixture becomes pale, soft, and fluffy due to the incorporated air.
• Sift: Pass dry ingredients (flour, baking powder) through a sieve to break up lumps and aerate the mixture.
• Cardamom: An aromatic spice from the ginger family, with an intense, citrusy, and slightly spicy flavor, widely used in pastry and baking.
• Unmold: The action of removing the cake from the mold. In this case, it involves flipping it so that the base is on top.
• Thread stage (caramel reference): Although here we only melt, caramel goes through stages; we are looking for a fluid but thick, golden texture, without burning.

Pineapple Upside-Down Cake or Cake with Cardamom and Rum

Upside-Down Or Pineapple Cake With Cardamom And Rum: step-by-step recipe baked to perfection with perfect texture. Ideal for sharing. Serve immediately and adjust spiciness and salt to your taste.

Type: Recipe

Cuisine: International

Keywords: upside-down, cake, pineapple, with, cardamom, rum, international, desserts, recipe, easy, homemade

Recipe Yield: 8 servings

Calories: 180 kcal

Preparation Time: PT15M

Cooking Time: PT40M

Total Time: PT55M

Recipe Ingredients:

• 1 cup brown sugar
• 2 tablespoons of butter
• 1 can sliced pineapple (reserve the juice)
• Cherries for decoration (optional)
• 1 ½ cups flour
• ½ cup butter
• ¾ cup of sugar
• 2 eggs
• ½ cup of pineapple juice
• 1 teaspoon of baking powder
• ½ teaspoon of ground cardamom
• 1 tablespoon of rum (optional)

Recipe Instructions:

Preparation: :

Preparation: 15 minutes

Cooking: :

Cooking: 40 minutes

Total: :

Total: 55 minutes

Servings: :

Servings: 8-10 units

Difficulty: :

Difficulty: Intermediate

Step 1 :

Heat the caramel slowly to prevent it from burning or having an uneven color.

Step 2 :

Prevent the pineapple slices from piling up; distribute them carefully for an aesthetic design.

Step 3:

Check the cooking in the last few minutes to prevent the dough from being raw or dry.

Editor's Rating:
4.5