pineapple upside-down cake
I gotta tell you–I get so boring in the summertime. As soon as that warm weather hits and a bright blue sky becomes de rigeur and not something worth stopping the presses over, any near-religious attraction I had to the shiny and the new goes into hibernation until the fall. Do I want to start a sourdough that will take seven days to make? Well, since you asked, not really. How about that baked pasta dish that been buzzing like a bee in my bonnet for weeks? Um, well, maybe. If it rains or something and there’s nothing else to do. Do I want to try some new, crazy variant on a classic cake with cardamom? No, no, no!
Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Pineapple | 1 cup chunks (165g) | 82 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Rum | 1/2 oz (15ml) | 32 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Cake | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 medium pineapple, peeled, quartered lengthwise, and cored
- 3/4 stick unsalted butter
- 3/4 cup packed light brown sugar
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 stick unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla
- 1 tablespoon dark rum
- 1/2 cup unsweetened pineapple juice
- 2 tablespoons dark rum for sprinkling over cake