A delectable cake is made with fresh pineapple, rum, and caramelized brown sugar. This was the dish I prepared for Paul’s birthday dinner and the dinner club.
| Prep Time: | 15 mins |
| Cook Time: | 40 mins |
| Additional Time: | 20 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- ¼ cup butter
- ¾ cup light brown sugar
- 1 tablespoon pineapple juice
- 1 tablespoon dark rum (Optional)
- ½ small fresh pineapple – peeled, cored, and sliced
- ½ cup butter
- 1 ¼ cups gluten-free all-purpose baking flour
- ¼ cup almond flour
- ½ cup white sugar
- 2 ⅛ teaspoons baking powder
- ½ teaspoon salt
- ⅛ teaspoon ground cardamom
- 2 large eggs
- ½ cup cold milk
- 1 (4 ounce) jar maraschino cherries for garnish
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Melt 1/4 cup butter in a 12-inch cast iron skillet over medium-low heat. Stir in brown sugar, pineapple juice, and rum. Cook until sugar is dissolved and mixture is bubbling, about 5 minutes. Remove from heat and place pineapple slices in the skillet in a single layer, covering sugar mixture completely. Set skillet aside.
- Melt 1/2 cup butter in small skillet over low heat until butter begins to brown and releases a nutty fragrance, about 5 minutes, being careful to not burn the butter. Remove from heat and let cool for 10 minutes.
- Combine gluten-free flour and almond flour in a bowl. Mix in white sugar, baking powder, salt, and cardamom until well combined. Whisk in eggs and cold milk; mix until just combined. Pour in melted butter from the small skillet and stir until batter is mixed thoroughly. Pour batter over pineapple slices in the 12-inch skillet. Use a spatula to smooth out surface and spread evenly.
- Bake in the preheated oven until cake begins to bubble around the edges, the top is browned, and a toothpick inserted into the center comes out clean, 30 to 35 minutes. Let cool in the skillet for 10 minutes.
- Run a knife around the edge of the cake to loosen it from the skillet. Place a large plate on top of the skillet and flip over, presenting the cake with pineapple slices on top. Garnish with maraschino cherries.
Nutrition Facts
| Calories | 285 kcal |
| Carbohydrate | 38 g |
| Cholesterol | 62 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 8 g |
| Sodium | 285 mg |
| Sugars | 24 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
This was amazing! I even messed up the timing and had wait 3hrs to put in the oven after having it fully ready in the pan … I left it covered on the stove … went to dinner with the mother-in-law @ 5pm … came back and put it in the oven @ 8pm for 25 minutes … no issues, tasted amazing!
This was really good! However, it was somewhat dry and could have used a little more rum or pineapple juice. Also, step 2 states that you should cook it for about 5 minutes on med/low heat. When I put the stove on med/low heat (around a 2 on my stove), it was bubbling immediately. So although there were some unclear parts in the recipe, it turned out great and my mom, who is gluten-free, absolutely loved the cake!