- Today we're making a classic treat,
pineapple upside-down cake with a twist.
The twist is that mine isn't a tacky mess.
I'm just kidding.
The twist is tons and tons of rum.
This is like a rum cake.
Maybe it's a Pina Colada cake, duh-licious.
These pineapples have a lot of brightness and texture.
There's candied pecans all around it, and inside is this
fluffy, amazing, delicious cake.
Let's get started.
To make the caramel, I'm adding six tablespoons
of butter and half a cup of brown sugar
into a pan over medium heat.
And no one's gonna be upset if you add
a little bit of vanilla or rum.
That's nice, so aromatic, I love it.
Set aside and let's cut those pineapples.
So for this cake, I need one can and a little bit extra
so buy two cans,
you'll have some pineapples to snack on.
Or make this all by hand if you have
all the time in the world.
I don't.
Just take the pineapple slices and cut them in half
down the middle.
You only need one ring that's uncut.
Okay, that's it.
We're gonna sift all of our dry ingredients including
the sugar into a large bowl starting with two and a quarter
cups of all-purpose or cake flour.
I like cake flour but I know most people don't have it.
So all-purpose works too.
In you go.
One and a half cups of granulated sugar.
I know it's a wet ingredient,
but we're putting it there anyways.
A teaspoon of baking powder,
a teaspoon of salt and now we're gonna sift.
Sift, sift, sift,
aerates it, gets rid of lumps and gives it
a quick pre-mix before you whisk it up.
See, look at this, I don't want this in my cake batter.
That is too big.
It's a big lump of sugar.
Okay, take one of those bowls you were using earlier
and let's get some wet ingredients in there.
Starting off with four whole room temperature eggs.
(upbeat music)
A quarter cup of sour cream, a whole cup of whole milk.
And here's the deal, you could use some vanilla.
That'll be delicious or you could pour in
just a little bit of rum or bourbon.
Remembering it's the holidays.
Okay, give it a whisk.
All right, that's nice.
Our wet mixture is done and mixed,
so let's that aside too.
And on to the last prep step.
Into this mixer, I'm adding three quarters of a cup
of unsalted room temperature butter.
I get this question a lot, and I always use unsalted butter
as most bakers do because different butter manufacturers
add different amounts of salt.
So if you use Brand A as opposed to Brand B,
it could be salty or less salt so it's not the best idea
to just say salted butter.
Okay, into a mixer fitted with a paddle attachment.
We're just gonna cream it up really quickly.
(mixer runs)
That's as creamy as it's gonna get.
And now we're gonna add in our dry mixture.
What's going on?
Well, it's called a reverse creaming method
and basically you're coating all of this flour
with its gluten in fat.
And by doing that, you're inhibiting the gluten
from activating and your cake will be nice and caky
as opposed to bready. Add in a little bit at a time
or all at once if you like a mess.
A little bit of flour
plus the other ingredients including sugar.
Mix on low.
(mixer running)
Gradually increase.
It should be nice and crumby, almost like you're making
a pastry dough, but not really.
Okay, now add some more flour.
There we go.
Neatly done.
Okay mixing it on low.
It's getting crumby.
We're gonna mix it up.
(mixer running)
And let me show you the texture right now.
So I don't know if you can see this,
but this is like a very crumbly mixture
with butter and flour together at last.
Okay.
And now it's time for the wet mixture.
So we're just gonna add this in in two batches
for the sake of messiness.
Give it a mix, scrape it down, add the rest.
Mm, I smell the rum.
However, I feel like I gave it a stingy pour.
I'd be upset if I was, you know,
a guest.
So just a little bit more.
There we go.
(mixer runs)
Okay, all set.
Now we're going to pour this into our pan.
But first we have to prepare it.
Pour your caramel into that springform pan.
If you're using any pan, it'll work.
Don't worry about getting the caramel all the way
to the edges.
It will really melt and move around while the cake bakes.
Add that first pineapple ring in the center.
Now you're going to add half rings of pineapple
around that center piece
until you have a complete, beautiful circle.
Pop in your pecans.
And now it's time for the sides.
You'll add more pineapple pieces around the side,
pop in some more pecans.
And now you're ready to pour in the batter.
Bring that batter close to the top of the pineapples.
You don't wanna overfill this.
Otherwise it will be baking forever and a day.
Let's pop it into the oven at 350 until the center is set
which totally depends on the size pan.
If you wanna make cake,
it'll pry bake for like 20 to 25 minutes.
If you're making a giant one,
it could bake for over an hour.
So just be aware.
All right, that was so easy.
It's a decorated cake with no decorations.
It's all baked in.
There's no swooping and swiping,
and worrying about piping things right.
It just plops out of the pan, and it's done.
And it's pretty.
All right, just by the way, before I take bite,
I'm gonna tell you that it's so much easier
to make the smaller version of these.
So if you wanna make the little baby
like you saw just a minute ago,
that's the way to go.
They bake-up in like 20, 30 minutes.
And they're nice and fluffy and light,
lots of contrast.
They're not over-caramelized looking,
and there just more pleasing to look at.
This is beautiful, like I love this.
It reminds me almost of a tarte tatin.
Okay, now for a bite.
I'm super excited.
I can already smell the rum, just by the way.
Mm, I mean,
so good.
That pineapple has a lot of crispness of flavor.
I get the caramel in there, notes of rum.
Any bite with pecans is like an amazing treat.
You have to make this cake.
I'm just telling you, if you love pineapple,
which I hope you do if you're watching this video,
make the cake.
You'll be very happy.
Mm!
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Thank you so much for watching
and if you have any questions,
leave 'em in the comments below.