Dramatic in presentation while remaining deceptively simple to make? That’s my kind of cake! Pineapple Upside-Down Cake is a beloved Southern classic, widely recognized by its colloquial name: The Bomb Dot Com. Baked in a base of brown sugar and pineapple slices, which become increasingly sticky and sweet during their spa-moment in the oven, this show-stopper can be ready to invert onto a serving plate and slice within the hour. It’s sure to impress while helping you stress a little less… what could be better?
Ingredients
- 1/4 cup butter 1/2 stick melted
- 1/2 cup brown sugar
- 10 pineapple rings
- Maraschino cherries
- 1/2 cup butter 1 stick softened
- 1 cup sugar
- 2 egg replacers
- 1 tsp vanilla
- 2 tbsp rum
- 2 cups cake flour
- 1 tbsp baking powder
- 1/2 tsp salt divided
- 1/2-1 cup plant milk room temperature preffer
- 1-2 tsp ACV
Instructions
- Preheat oven to 350
- Melt butter in pie plate
- Sprinkle brown sugar on butter
- Arrange pineapple rings and cherries
Make Cake
- a. Cream butter and sugar
- b. Add vanilla and egg replacers
- c. Combine dry ingredients and alternate with milk folding into creamed mix
- d. Begin and end with flour and only mix until JUST incorporated
- Pour batter over prepped pan
- Bake for 30 minutes, cover with foil and bake for another 15 minutes
- Cool for 15 minutes then invert onto serving plate
- Cool for another 10 minutes before cutting