Pineapple upside-down cake with Rum Caramel
- 200g brown sugar
- 60g plant-based butter
- 250ml plant-based cream
- 30-60ml rum
Make the rum caramel by puting the brown sugar, plant-based butter and cream into a small pot, heat until the ingredients are melted, whisk then together and add 30ml of rum, taste and add the rest if you would like it stronger.
- a ripe pineapple
- 270g plain white flour
- 150g castor sugar
- 45g dessicated coconut
- zest of 2 limes
- 1 1/2 tsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp fine sea salt
- 280ml oat milk or plant-based milk of choice
- 125ml canola oil
- 30ml lime juice
- 10ml vanilla essence
- A ripe pineapple (or unsweetened tinned pineapple
Line a 21-23cm cake tin with baking paper on the base and sides.
Pour in enough caramel to coat the bottom of the tin.
Trim pineapple, slice into 3-5ml slices and arrange in a partially overlapping circular pattern on top of the caramel, then chill in the fridge until you are ready to bake the cake.
Measure the dry ingredients into a mixing bowl and the wet ingredients into a jug.
To serve warm Upside-Down Pineapple Cake with Rum Caramel
Just before you serve dinner.
Preheat oven to 160ºC fan bake, ensure a rack is in the middle of the oven.
Whisk together the dry ingredients to aerate, and the wet ingredients to emulsify the liquids.
Pour the wet ingredients into the dry ingredients while stirring.
Pour the mixture into the pre-prepared cake tin and place in the preheated oven.
Check after 30 minutes, rotate if the cake is cooking unevenly, bake for another 10-20 minutes or until a skewer comes out clean when inserted in the centre.
Let the cake rest in the tin for 10 minutes before removing.
Seve with extra rum caramel or for an extra decadent dessert serve with Hokey Pokey Ice Cream.
Chef’s tip: If limes are unavailable use lemons. You can also use tinned pineapple, but make sure it is unsweetened.