I haven’t had a slice of pineapple upside down cake in years but recently in Hawaii I had the chance to have a taste again with sweet Hawaiian pineapple, rum and macadamia nuts. It was fantastic and I wanted to find a recipe that combine all those wonderful ingredients. This cake was so easy to make and baked in a cast iron skillet which worked out perfectly. When the cake had cooled and it was time to flip the cake onto the plate I was a bit nervous. Would the pineapple stick to the bottom of the skillet? Would the cake fall apart? How would it taste? I was ecstatic when I turned it over and it looked this good. And it tasted just as good!
Cut pineapple into 3/8 inch slices and core. Arrange your pineapple slices with one slice in the middle. Add smaller pieces radiating out from the middle to form two larger circles. Set aside while making the cake batter.
1/2 Pineapple, peeled, sliced 3/8 inch and cored
3/4 stick Unsalted Butter
3/4 cup Dark Brown Sugar, packed
1/4 cup Macadamia Nuts, chopped
1 1/2 cups plus 3 tablespoons Cake Flour
2 teaspoons Baking Powder
1/4 teaspoon Salt
3/4 stick Unsalted Butter, softened
1 cup Sugar
1 teaspoon Vanilla
1 tablespoon Rum
1/2 cup Pineapple Juice
2 tablespoon Rum for sprinkling over cake
Preheat oven to 350 degrees.
Cut pineapple slices 3/8 inch thick and core. Melt 3/4 stick unsalted butter in 10 inch cast iron skillet. Add brown sugar and simmer over medium low heat, stirring 4 minutes. About 3 1/2 minutes in, add the macadamia nut pieces. Stir for 30 seconds then remove skillet from heat. Arrange pineapple slices with one slice in the middle. Add smaller pieces radiating out from the middle to form two larger circles. Set aside.
Sift together flour, baking powder and salt. Set aside. Beat softened butter and sugar with a mixer until light and fluffy. Add eggs, one at a time, beating after each egg. Add vanilla and rum to the mix. Add half of the flour mixture and beat on low just until blended, scraping the sides of the bowl. Add pineapple juice and blend, then add remaining flour mixture beating just until blended.
Spread cake batter evenly over pineapple topping. Bake cake in middle of oven for 30 – 40 minutes. Test cake with a toothpick and when done let cake cool for 5 minutes. Place a plate over the skillet and turn over to invert cake onto plate. Sprinkle remaining 2 tablespoons rum over cake and let cool.