A classic pineapple upside down cake infused with rum caramel and served with a light vanilla clotted cream. Sweet, sticky and aromatic, this cake brings together lovely flavours – it’s very tropical this one. Use a golden spiced Caribbean rum (I used Red Leg rum) for an authentic island taste.
Pineapple, spiced rum, caramel and vanilla what else can you ask for? Not only is this cake super easy to make, it evokes those sunny, hot places we can’t travel to now lockdown is on. If you want a pineapple fix, without the cake, this roasted pineapple recipe with similar ingredients is equally as delicious and vegan too.
This cake is really good. I got a bit excited and pulled the cake tin away too quickly and parts of the cake stuck to the sides and crumbled away, don’t do this haha : ) Serve warm with vanilla cream on the side and an extra drizzle of rum caramel. Enjoy!
Serves 6
Prep 20 mins
Cook 60 mins
Total 80 mins
Ingredients
For the rum caramel
2-3 tbsp water
300ml double cream
175g caster sugar
15g unsalted butter
1/2 tsp of sea salt
60ml spiced rum
For the vanilla cream
227g tub of clotted cream
1 tsp vanilla extract
1 tbsp orange juice
1 tbsp icing sugar
For the pineapple upside-down cake
500g pineapple, cut into 2cm thick strips
150g unsalted butter, softened and a little extra for greasing
150g golden caster sugar
2 eggs
150g self-raising flour, sifted
Pinch of salt
Method
Make the rum caramel first. Bring the double cream to the boil in a small saucepan. Put the caster sugar in a large frying pan over a medium heat with water. Swirl the pan round to ensure the water covers all the dry bits of sugar (do not stir). The sugar should start to deepen in colour fairly quickly (keep a very close eye so it doesn’t burn, you may need to turn down the heat).
Once it’s a light amber colour take it off the heat and stir in the double cream, followed by the butter, salt and rum. Once the caramel is smooth and glossy leave it aside to cool.
In a small bowl, miix together the clotted cream, vanilla, orange juice and icing sugar until smooth. Place in the fridge until ready to serve.
Preheat the oven to 180C/ gas mark 4 / 350F. Butter and line with greaseproof paper, the base and sides of a 20cm round cake tin. Arrange the strips of pineapple on the bottom of the tin and pour over half the caramel (keep the rest to serve).
Cream the butter and sugar until pale and fluffy. Add one egg at a time using a a spatula to scrape down the sides after each one. Fold the flour in until it’s all incorporated into the mixture.
Carefully spoon the cake mixture over the pineapple and caramel, smoothing with a spatula towards the edge of the tin as you go along.
Bake for 55-60 minutes until golden and firm (cover with foil if it starts to brown too quickly). Check it’s ready by inserting a skewer and if it comes out clean it’s ready.
Leave inside the tin for 15 minutes to cool. Place a serving plate, larger than the cake tin over the top and carefully flip over. Peel away all the greaseproof paper and serve warm with any leftover caramel and vanilla cream.
