Pineapple Upside Down Cake (with Dark Rum Sauce)

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Kalon said this doesn't seem like recession food, and he's right with the sentiment - however, I had sour cream to use up before it went bad, and leftover pineapple from the NYE pizza. So in terms of using up ingredients, I thought it was pretty thrifty ;-)

Anyway - it's a nice simple cake, and tastes great even if you forget to put the vanilla in (oops) and don't have rum sauce.

  • 2 tbsp (30 mL) butter
  • 2 tbsp (30 mL) packed brown sugar
  • 1 pinch cinnamon
  • 6 round slices fresh pineapple, cored
  • 1 Dark Rum Sauce recipe which is
  • 2 tbsp (30 mL) butter
  • 1/4 cup (60 mL) corn syrup
  • 3 tbsp (45 mL) granulated sugar
  • 1 tbsp (15 mL) packed brown sugar
  • 1/4 tsp (1 mL) cinnamon
  • 2 tbsp (30 mL) dark rum
  • 1/2 cup (125 mL) whipping cream

Cake:

  • 1/2 cup (125 mL) butter, softened
  • 1 cup (250 mL) granulated sugar
  • 2 eggs
  • 1 tsp (5 mL) vanilla
  • 1-1/2 cups (375 mL) all-purpose flour
  • 2 tsp (10 mL) baking powder
  • 1/2 tsp (2 mL) baking soda
  • 1/4 tsp (1 mL) salt
  • 1 cup (250 mL) sour cream
Grease 9-inch (2.5 L) springform pan; set aside. 

In large skillet, melt butter over medium-high heat; stir in sugar and cinnamon. Add pineapple; cook, turning once, until golden brown and caramelized, about 8 minutes. Overlap in circle in prepared pan. Set aside.

Cake: In bowl, beat together butter, sugar and eggs until light and fluffy; beat in vanilla. In separate bowl, whisk together flour, baking powder, baking soda and salt. Stir into butter mixture alternately with sour cream, making 2 additions of flour mixture and 1 of sour cream. Spread over pineapple. 

Bake in centre of 350°F (180°C) oven until cake tester inserted in centre comes out clean, about 45 minutes. Let cool in pan on rack for 5 minutes. Invert onto serving platter. (Make-ahead: Cover lightly and set aside for up to 6 hours.) Serve with rum sauce.


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