Spiced Rum and Pineapple Upside Down Cake

Well, we’re about overdue for a real dessert posting, don’t you think?  Sadly, we’ve been a bit too lax in our use of the Big Green Egg for desserts, so it’s time to remedy that!

I tried this out the other day and utterly failed – not the recipe’s fault, it was an error in execution; I forgot to tell Brian that baking requires indirect heat and therefore the platesetter, so the cake was burned to a crisp – but this time the results were much better.

Marinade:

  • 1 cup Sailor Jerry Spiced Rum
  • 1/4 cup Brown Sugar
  • 1/4 tsp Cinnamon
  • 6 or 7 pinapple rings, fresh preferred over canned

Mix the rum, sugar, and cinnamon together with a whisk and pour into a ziploc bag.  Add the pineapple and coat evenly.  Let rest in sealed bag in your fridge for a few hours.

Topping:

  • 1/4 cup unsalted butter
  • 3/4 cup packed light brown sugar
  • marinated pineapple rings
  • 1/4 cup reserved pineapple marinade

In a cast iron skillet, melt butter.  Add the brown sugar and melt while stirring.  Add 1/4 cup of the reserved pineapple marinade and reduce for a couple of minutes.  Remove from heat.  Place pineapple rings in the cast iron pan.

Batter:

  • 1/2 cup unsalted butter
  • 1 cup brown sugar
  • 1 vanilla pod
  • 3 eggs
  • 1 1/2 cups all purpose flour
  • 2 tsp baking powder
  • 1 tsp. cinnamon
  • 1/4 tsp salt
  • 1/2 cup apple juice
  • 1 tbsp of reserved pineapple marinade

In a stand mixer, cream together butter and brown sugar.  Split open vanilla pod and scrape vanilla beans out on the back of a knife.  Add vanilla beans to sugar and butter.  Discard the pod.  While mixing, add eggs one at a time until well combined.

In a separate bowl, mix together dry ingredients.  While mixing, add half of flour mixture to the egg mixture.  Add apple juice and reserved marinade, and then remaining flour mixture.  Continue mixing until combined.

Pour cake batter and spread evenly over pineapples.  Bake on the Big Green Egg over inverted platesetter with grill on top at 350F for 30 to 45 minutes.  Timing will vary based on the size of your skillet.  A larger cast iron pan will result in a thinner cake and take less time than a smaller pan which will result in a deeper cake and may take a bit more time.  Check cake occasionally with a toothpick – if it comes out clean, the cake is done.

Here are the pics!  Enjoy.

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4 thoughts on “Spiced Rum and Pineapple Upside Down Cake”

  1. Oh man…that looks so good. I also don’t do many desserts on the Egg (or at all), but pineapple upside down cake is one I have been wanting to try. Thanks for sharing you recipe.

    1. Update on the pineapple cake… I made another one last weekend, but was pressed for time, so I just bought a cake mix instead of mixing from scratch. It was just as good (I thought… Brian disagrees, but our dinner guests loved it).

  2. Good to know. Still haven’t had the time to do a dessert, plus its hard to cook a whole cake when its just the two of us. I need to get on this.

  3. I made this tonight and it was great! I put just a titch more Captain Morgan in mine and I could definitely taste the rum. Mmmm…. Good! I also swapped out the flour for gluten free AP flour and no issues. Thanks for sharing the recipe!

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