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Spiked Upside Down Cake

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Ingredients
  

  • 9 Tbsp unsalted butter, divided
  • 1-1/2 cups brown sugar
  • 1 pineapple, peeled, carved and sliced into 1/8" thick slices
  • 1/4 cup raisins
  • 3 Tbsp Jamaican Spiced Rum
  • 1 can coconut milk
  • 3 large eggs, lightly beaten
  • 1 Tbsp lime zest and 2 Tbsp lime juice
  • 2 tsp vanilla
  • 3 cups all-purpose flour
  • 1 Tbsp baking powder
  • 1/2 tsp nutmeg
  • 1/2 tsp cinnamon
  • 1 tsp allspice
  • 1/4 tsp cardamon
  • 1 tsp salt

Instructions
 

  • Preheat oven to 350ºF. Pour the rum over raisins and set aside.
  • Melt 5 Tbsp butter and add to 9-inch spring-form pan (you can also use a square or rectangle - be creative!). Tilt to coat bottom and sides. Sprinkle with 1/ cup sugar and arrange pineapple slices - you can overlap if you like. Arrange spiked raisins over top in open nooks.
  • In a large microwaveable bowl, microwave coconut milk and 4 Tbsp butter in 20-second intervals just until melted, but not hot. Whisk in remaining sugar. Whisk in eggs, lime zest and juice, and vanilla.
  • Whisk together flour, baking powder, and spices. Add flour mixture in 3 additions to milk mixture, whisking until smooth.
  • Pour batter over pineapple and spread to flatten top. Tap pan on the counter to remove any bubbles.
  • Bake until cake is golden and set in middle, about 1 hour. Let cool then invert on to platter and remove form. Serve warm with whipped cream or ice cream.