WEEKDAYS 1e|12c|p

Banana Upside Down Cake with Pineapple Rum Caramel

Carla Hall
|
Servings: 12
|
moderate
|
1 to 2 hr

Bake up this tropical dessert for your family ASAP.


  • Ingredients
  • step-by-step directions
Ingredients
Banana Upside Down Cake with Pineapple Rum Caramel
Banana Cake
  • 1 stick unsalted butter (room temperature)
  • 1/2 cup granulated sugar
  • 1/2 cup dark brown sugar
  • 1 cup mashed bananas (extra ripe)
  • 2 large eggs (room temperature)
  • 2 teaspoons vanilla extract
  • 1/2 cup buttermilk
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
Rum Caramel with Pineapple
  • 4 pineapple rounds (core removed, 1/2 inch thick rounds)
  • 3 tablespoons unsalted butter (plus more to butter pan)
  • 1/2 teaspoon salt
  • 1/2 cup dark brown sugar
  • 1 tablespoon dark rum
Directions
  • Preheat oven to 350ºF.
  • In a large bowl, add the butter and sugar. Using an electric mixer, beat until light and fluffy. Add the bananas and mix to combine. Add the eggs, one at a time, and mix to combine. Add the vanilla and buttermilk and mix to combine. Set aside.
  • Dry Ingredients: in a large bowl, add the flour, baking powder, baking soda and salt, and whisk to combine. Set aside.
  • Add the dry ingredients into the wet ingredients and stir to combine. Pour the cake mix over the rum caramel and pineapple. Bake for 45 minutes. Let cake cool in the pan on a cooling rack for 5 minutes. Place a cake stand or platter on top of the cake and flip out.
  • For the Caramel: grease the bottom of a 9-inch nonstick, cake pan with butter.
  • Place a small saucepan over medium heat. Add the butter, brown sugar and rum. Whisk the mixture, letting the sugar melt and get foamy, about 8 minutes. Pour rum caramel into the prepared pan. Arrange the pineapple slices in a concentric circle on top of the caramel.
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