Gemma’s Pineapple Upside-Down Cake: I have baked many pineapple cakes, and this recipe was created out of the blue one day. I love creating desserts and getting thumbs up from my family. On weekends, I usually bake muffins, cakes or some dessert or pastry for the week. I do enjoy eating just a little bit of sweet dessert after a long day of hard work. For some reason as I am getting older, my taste for sweets is increasing. Not good at all!
One day I had only one can of pineapple chunks, so I knew this cake would be small. I have always liked adding dark rum in my pineapple cake and prefer the famous Barbancourt, so it was an easy decision. Baking with Rhum Barbancourt is considered a treat.
A treat because of its delicate taste that elevates the taste of the pineapple. Rhum Barbancourt is rum from Haiti and is used in many desserts and pastries. Many well-known chefs have used it in many of their creations and had because a must have in their kitchens.
[ihc-hide-content ihc_mb_type=”block” ihc_mb_who=”unreg” ihc_mb_template=”1″ ]
My Gemma’s Pineapple Upside-Down Cake as you can imagine does have Barbancourt Rum in both the pineapple mixture and cake mixture. We all know that when alcohol is cooked, it evaporates, living the taste of the fermented juices as a flavoring agent. The pineapple chunks were cooked with vanilla bean, brown sugar, and rum. Cooked down until it became a syrupy mixture, placed in the bottom of the pan and topped with cake mixture and baked in a 350 degree F oven until perfectly baked.
This type of cake tastes even better when topped with a vanilla ice cream or just whipped cream. Hope you enjoy my latest creation, Gemma’s Pineapple Upside Down Cake.