Posted by Grace Massa Langlois on Friday, 24th May 2013

Two things prompted me to make this classic Pineapple Upside-Down Cake, the sweet smell of pineapple every time I walked passed the kitchen island and believe it or not I’ve never enjoyed a slice before, the allure of sweet and sticky caramelized pineapple finely got the better of me.

A cropped and close up photo of Pineapple Upside-Down Cake displayed on white cake stand.

Pineapple is a staple in my home but very rarely do I make desserts with it because my son, Matt barely allows the pineapple to ripen before he dives in. I’m a little embarrassed to share but usually if I want my children to enjoy fruit I have to wash and slice it up or it sits in the fridge.

Photo of a slice of Pineapple Cake on white dessert dish with dessert fork and multi colour striped napkin.

The laziness drives me crazy, how difficult is it to wash and cut up fruit? Unfortunately when it comes to pineapple this doesn’t apply and I wish it did! Matt literally butchers it.

Photo of Pineapple Upside-Down Cake displayed on white cake stand.

I’ve tried on many occasions to teach him how to peel, cut and core a pineapple properly but the first thing he always says, “Mom you’re always complaining that I won’t cut up fruit, the word lazy comes to mind and now that I am cutting up fruit, you’re still complaining.” I’m learning to leave well enough alone.

Photo of fresh pineapple slices displayed on dark grey tile with cookie cutter.

I’m a big fan of butter cake, the crumb is so tender and rich, but pairing it with sticky brown sugar caramelized pineapple takes it to a whole new level and makes it very hard to resist especially served warm with freshly whipped cream.

Photo of Pineapple Cake with slice removed and displayed on white cake stand.

One taste and it becomes quickly evident why the cake became such a craze when it was first introduced in the 1920’s and also why it’s still enjoyed today.

A photo of two slices of Upside-Down Pineapple Cake displayed with multi-colour striped napkins.

For convenience I like to prepare various dessert ingredients in advance like fruit purées, toasted nuts, and vanilla sugar. I was toasting nuts yesterday and I decided to add coarsely ground almonds to the cake batter. The almonds added texture because I didn’t process too fine but they also added a wonderful nutty flavour to the cake.

A photo taken looking down on Upside-Down Pineapple Cake displayed on white cake stand.

You can’t go wrong with pineapple and rum, they go hand in hand especially when the rum is added to all three elements, the batter, and the caramel and also in the Chantilly Cream. If you prefer, the rum can be omitted from the recipe as well as amounts can be reduced or increased to please your palette.

Photo of freshly whipped Rum Chantilly Cream with Vanilla Bean.

I couldn’t have picked a better day to make the cake, the weather turned bitter cold last night, so cold in fact I had to turn the heat back on (not enjoying this!). A warm slice of sticky caramelized Pineapple Cake with freshly whipped Rum Chantilly Cream hit the spot.

A photo of a slice of Upside-Down Cake with Pineapples and quenelle of Rum Chantilly Cream.

Happy Weekend!

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Posted in Baking & Pastry, Baking Mise en Place, Basics, Cakes & Cheesecakes, Custards, Creams & Mousses, Dolci alla Frutta, Fillings, Frostings & Dessert Sauces, Fruit Desserts, Pastry Doughs & Batter, Recipes, Ricette di Base, Torte

Comments (8)

8 Responses to “Pineapple Upside-Down Cake with Rum Chantilly Cream”

  1. soosoo Says:

    Hi, Miss Grace! This looks very nice and mouth-watering that if it’s next to me, I would have devoured it already. Thanks and god bless you always!

  2. Grace Massa Langlois Says:

    Thank you!

  3. Poornima Says:

    Hi Grace, glad to see a new recipe, and my favourite one at that :). I have been checking your site almost daily to see if anything new has been posted and this post made me so happy. I love pineapple upside-down cake, and your recipes have never failed me yet so this is such a treat. Thank you :)

  4. Grace Massa Langlois Says:

    Thank you Poornima and I am so sorry for the delay in posting my daughter has not been well. She’s getting back on her feet so I hope to be posting more regularly. Thank you so much for your patience and your support!

  5. Dalila G. Says:

    This is what a call a great cake!
    I love pineapple in anything, especially cakes.
    The rum is a plus for me! ;-)
    Have a nice day!

  6. lyly Says:

    Hi Grace, your pineapple cake looks moist and delicious. Thank you for posting. Wishing you a great week !

  7. Kristiina Says:

    Going to try this with fresh cherries…looks delicious!! The ground almonds are a nice touch :)Love your recipes!

  8. Grace Massa Langlois Says:

    I love cherries Kristiina! What a great alternative. I can’t wait for cherry season, I can brandied cherries and I also can cherry jelly and make canned pie filling for cheesecakes etc. Would love to highlight your upside down cake on my Facebook page.

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