Ingredients:

  To prepare the cake mixture:
1 1/2 cups unsalted butter, room temperature
2 3/4 cups granulated sugar
5 large eggs, room temperature
3 cups sifted cake flour
1 teaspoon salt
1 cup sour cream
1/4 cup crushed pineapple
1 tablespoon pure vanilla
2 tablespoons melted unsalted butter
1/3 cup packed light brown sugar
6 whole pineapple rings
6 maraschino cherries
To prepare the rum:
1/2 cup rum
1/2 cup granulated sugar
2 tablespoons melted salted butter
2 tablespoons pineapple juice
1 teaspoon pure vanilla

instructions:

  To make the cake:
Start by preheating the oven to 350 degrees and spraying a 12-cup bowl with nonstick spray or a greased skillet (be sure to prepare the skillet well to ensure this doesn’t stick to this cake).
In the bowl of a stand mixer fitted with the whisk attachment, beat butter for 2 minutes on high speed.
Slowly add granulated sugar.  Mix them together for an additional 5 minutes, until pale yellow and fluffy.
Add eggs 1 at a time, mixing well after each addition and scraping sides and bottom of bowl as needed.
Turn mixer to lowest speed and slowly add flour in two batches.  Add salt.  Be careful not to overdo it.  Add sour cream, crushed pineapple and vanilla extract.  Scrape the sides and bottom of the bowl and mix until completely combined.  Be careful not to over mix.
To assemble with cake topper:
To assemble the cake, pour the melted butter into the bottom of the spray tray and then sprinkle the butter with brown sugar.
Cover the bottom of the pot with the pineapple rings and add one cherry to the middle of each pineapple ring.
Pour the cake batter evenly over the pineapple and bake for 70-80 minutes or until a toothpick inserted in the center of the cake comes out clean but still damp.
Let the cake rest for 10 minutes, then quickly invert the cake onto a serving plate.
In a small saucepan over medium heat, combine all ingredients and cook over medium-high heat.
Reduce the mixture by about a third and thicken, about 5 minutes.  Remove from heat and leave to cool for 10 minutes.
Finally, poke the sides and top of the cake and pour the syrup over the cake, letting it seep in and then cool.

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