Brown Sugar and Rum Pineapple Upside Down Cake

Brown Sugar and Rum Pineapple Upside Down Cake

brownsugarandrumpineappleupsidedown_cake

This is a really delicious, extra homey, pineapple upside down cake.  I’ve made it many times and it always brings a happy smile to my face.  It differs from the traditional pineapple upside down cake in that it’s sweetened with brown sugar rather than white.  To me, this really gives it a homier, friendly quality.  It’s spiced with a nice amount of ginger which blends beautifully with the warm brown sugar.  Instead of being decorated with the standard maraschino cherries, it is donned with pecan halves.  I loved how they add a soft crunch to the cake.  Hubby and I loved them so much we were fighting to get the most pecans in our slices and maybe we went so far as to steal a few from the unsuspecting cake!  Then to make this baby even more wonderful, fresh slices of pineapple are soaked in dark rum before baking to give the cake a little extra pizzaz!  I like to serve it while it’s still warm.  It’s like a hug from Mom in a slice of cake!

Ingredients

  • 5 Rings - Fresh Pineapple, Cut Into 1/2 Rings
  • 1/2 Cup - Dark Rum
  • 6 Tablespoons Plus 1/2 Cup - Unsalted Butter
  • 1 2/3 Cup - Dark Brown Sugar,Packed, Divided
  • 1/3 Cup - Pecan Halves
  • 1 2/3 Cup - All Purpose Flour
  • 1 Teaspoon - Dried Ground Ginger
  • 1 Teaspoon - Baking Powder
  • 1 Teaspoon - Baking Soda
  • 1/2 Teaspoon - Salt
  • 3 - Egg, Large
  • 1 Tablespoon - Vanilla Extract
  • 1 Teaspoon - Mild Flavored Molasses
  • 2/3 Cup - Buttermilk, Well Shaken
Read the whole recipe on Gonna Want Seconds