Haitian Pineapple Upside Down Cake

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a tropical flavor while reducing saturated fat.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar offers a lower glycemic index.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: egg substitute

Flaxseed meal is a vegan alternative that binds well.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories and can be used for a lighter cake.

Melt 1/4 cup of butter in a pan on medium heat.

Add 2 3/4 cups of brown sugar to the melted butter and stir until well blended and caramel consistency is achieved.

Add 1 tablespoon of babankool rum to the mixture.

Arrange the sliced pineapples at the bottom of the cake pan and place one in the middle.

Arrange maraschino cherries in each hole of the pineapples.

Pour the brown sugar mixture over the pineapples and cherries, ensuring they are well covered.

Preheat the oven to 350°F.

Mix 1 1/2 cups of all-purpose flour, 1/4 teaspoon of salt, and 2 teaspoons of baking powder together with 1/4 cup of shredded coconut and set aside.

In a mixing bowl, cream together 1/2 cup of butter, 1/2 cup of white sugar, 1 egg, and 1 teaspoon of vanilla extract.

Combine 2 tablespoons of babankool rum with 1 cup of reserved pineapple juice.

Add the pineapple juice mixture to the butter mixture, alternating with the flour mixture to create the batter.

Spread the batter over the pineapples in the cake pan, covering them completely.

Bake for 1 hour at 350°F.

Check if the cake is ready by inserting a toothpick into the middle; if it comes out clean, the cake is ready.

Let the cake sit for about 5 minutes after removing it from the oven.

Invert the cake onto a plate to serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens