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Butter Rum Pineapple Upside Down Cake

This pineapple upside down cake recipe has rum and macadamia nuts added to the traditional brown sugar, pineapple, and cherry topping. The recipe was created by Amanda Allison, and it won the grand prize at the 2006 Wahiawa Pineapple Festival on Oahu.

-6 pineapple rings + juice from the can
-1/2 cup spiced rum
-1/4 pound butter
-1 cup brown sugar, firmly packed
-1/2 cup chopped macadamia nuts
-6 maraschino cherry halves
-1 cup sugar
-3 eggs, separated
-1/4 cup reserved pineapple juice
-1 cup flour
-1/4 teaspoon salt
-1 teaspoon baking powder

Marinate pineapple in rum overnight. Preheat oven to 350 degrees. Melt butter and brown sugar over low heat in large iron skillet (at least 12 inches) or other heavy, oven-proof pan. Arrange pineapple in bottom of pan in single layer. Simmer slowly in melted butter and sugar while making batter. Mix sugar, egg yolks and pineapple juice in large bowl (instead of pineapple juice, may use rum left from soaking pineapple). Sift together flour, baking powder and salt. Beat egg whites until peaks form. Quickly mix flour mixture into sugar mixture until well-blended. Fold in egg whites. Place 1 cherry half inside each pineapple ring. Scatter chopped nuts over rings, then gently spoon batter over all. Bake 20 to 25 minutes, until a toothpick inserted in cake comes out clean. Cook until just warm to touch and invert over large plate. Serve warm or at room temperature.

See also:
- More Hawaiian Cake Recipes
- Hawaiian Dessert Recipes
- Alphabetical Index to All Recipes

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