Mexican · Dessert
Mexican Baked Pineapple Cake
A Mexican-style twist on pineapple upside-down cake, baked in individual dishes so each portion gets its own ring of caramelized pineapple atop a cinnamon-spiced, rum-laced sponge. The fruit softens and glazes in buttery brown sugar while the batter bakes around it, then the whole thing is inverted so the glistening pineapple crowns a tender, golden cake.
$1
15 minsPrep
23 minsCook
43 minsTotal
MediumLevel
Nutrition per serving
285Calories
4.5gProtein
10.1gFat
44gCarbs
26.9gSugar
1.6gFiber
253mgSodium
78mgChol
5.8gSat Fat
134mgPotassium
50mgCalcium
1.6mgIron
0.2mcgVitamin B12
26.3mgVitamin C
0gPolyol
0gAllulose
0.9gAlcohol
Goes well with
Mexican Lager
local
Agua Fresca de Piña
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Preheat oven to 180°C (350°F) and lightly butter two 180ml individual baking dishes.
2
In a small pan, melt half the butter with the brown sugar until bubbling and syrupy, then divide between the two dishes, swirling to coat the base.
3
Pat the pineapple rings dry and lay one in each dish over the caramel, trimming to fit.
4
Whisk the remaining melted butter with the white sugar and beaten egg until pale, then stir in the vanilla extract and dark rum.
5
Sift the flour, baking powder and cinnamon over the wet mixture and fold gently, loosening with the milk until a smooth, spoonable batter forms.
6
Spoon the batter evenly over the pineapple in each dish, smoothing the tops.
7
Bake for 22-25 minutes until golden and a skewer inserted into the sponge comes out clean.
8
Rest the dishes on a wire rack for 5 minutes, then run a knife around the edge and invert each onto a small plate so the caramelized pineapple sits on top.
9
Serve warm, caramel side up.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 110g110g Pineapple, sliced into rings, drained
- 22g22g Brown Sugar, for caramelizing with butter in dish base
- 20g20g Butter, melted, divided between caramel base and batter
- 38g38g All Purpose Flour, sifted
- 20g20g Sugar White
- 30g30g Egg, beaten
- 3g3g Baking Powder
- 18g18g Whole Milk
- 3g3g Vanilla Extract
- 1g1g Cinnamon Ground
- 6g6g Dark Rum, stirred into batter, 60% alcohol retained
