Rum-flavoured pineapple upside-down cake
Method
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Preheat the oven to 175C/350F/Gas 3.
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Line the bottom and the sides of a large ovenproof dish or cake tin with the pineapple rings (cut the pineapple rings in half to line the sides).
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In a bowl, whisk together the eggs and sugar until frothy.
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In another bowl, mix the flour, baking powder and vanilla sugar together until well combined.
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Add the dry ingredients to the egg and sugar mixture and stir to combine.
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Add the melted butter, the lemon zest, milk and dark rum to the mixture. Stir to combine.
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Pour the mixture into the ovenproof dish over the pineapples. Bake in the oven for 40-50 minutes until risen and golden brown and a skewer inserted comes out clean.
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Leave the cake to cool on a wire rack. When it is cooled, cut into slices to serve.
Ingredients
- 1 large can pineapple rings (8 rings), drained
- 2 free-range eggs
- 125g/4½oz caster sugar
- 150g/5¼oz plain flour
- 2 tsp baking powder
- 2 tsp vanilla sugar (make your own by placing a split vanilla pod in some caster sugar)
- 50g/1¾oz butter, melted
- ½ lemon, zest only
- 75ml/2½fl oz milk
- 3 tbsp good-quality dark rum
Shopping List
Rum-flavoured pineapple upside-down cake
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Dairy, eggs and chilled
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