Grilled Almond Pineapple Upside Down Cake
The flavor from the grilled pineapple combined with dark rum and Odense
Almond Paste sets this cake apart from all other upside down cakes.
- 1 stick (1/2 cup) unsalted butter, room temperature, divided
- 1/2 cup brown sugar
- 3 tablespoons dark rum, divided
- 1 large pineapple*, peeled, cored and cut into 1/2 inch slices
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 (7 ounce) box Odense Almond Paste, grated
- 3/4 cup sugar
- 2 large eggs, room temperature
- 1/2 cup unsweetened pineapple juice
* To save time and labor we used a fresh, peeled and cored pineapple in the
refrigerated section of the produce aisle.
- Heat oven to 350 degrees F. Preheat grill on high.
- Add 1/2 stick of butter, brown sugar and 2 tablespoons of rum to
skillet. Cook over medium heat, stirring, until sugar melts and ingredients
- Brush both sides pineapple rings with brown sugar-rum mixture. Oil grill
grates. Grill rings 3-5 minutes each side or until dark grill marks appear.
Place pineapple rings in skillet in a concentric circle, with one in center.
- Sift flour, baking powder and salt together. Set aside.
- Add Almond Paste, sugar and remaining 1/2 stick butter to mixing bowl.
Beat until well combined. Add eggs one at a time, beating well between each.
Mix in remaining tablespoon of rum.
- Mix flour mixture and pineapple juice alternately (ending with flour).
Beat until just combined.
- Spoon batter over pineapple rings, spreading evenly. Bake 40-45 minutes
or until top is golden and tester inserted near middle comes out clean.
- Cool skillet on wire rack for 10 minutes and gently loosen edges of
cake. Place a flat serving dish over skillet and invert cake onto dish.
Serve warm or at room temperature. Refrigerate unused portions.
30 minutes to assemble | 40-45 minutes to bake | Yield: 8-10 servings
You will need a well-seasoned 10-inch cast iron skillet. A 10-inch baking dish
can be substituted for the skillet. Just melt butter, brown sugar and rum in a
saucepan, then pour into baking dish.
Recipe and photo credit: Odense