Caramel & Rum Upside Down Pineapple Bundt Cake#BundtBakers

For this bundt cake I have used the pineapple slices that were infused in the Homemade Pineapple Rum. This is moist and delicious cake, can serve this as a dessert cake too.

Ingredients

For The Caramel
30 Grams Butter
30 Grams Granulated Sugar
4 Tablespoon Chopped Pineapple Pieces
4 Piece Whole Pineapple Pieces - cut into half
For The Cake
90 Grams Butter
60 Grams Caster Sugar
2 Large Eggs
30 Grams Almond Meal
90 Grams Cake Flour
½ Teaspoon Baking Powder
1 Tablespoon + 2 Tablespoons Homemade Pineapple Rum
Method
Cut each slice of pineapple in 2 equal pieces.
For The Caramel

In a sauce pan add butter on medium low flame add sugar and let it melt then add the cut pieces of pineapple

and let them caramelize then remove without the syrup, keep aside.

In the same pan add the tiny pieces and caramelize those too in the remaining syrup and let these cool.

Grease and line a 7" spring foam bundt pan with parchment paper and arrange the pineapple slices.

For The Cake

Beat the butter and sugar till light and fluffy, then add the the egg, and beat till light and creamy, now add the sieved, flour almond meal and baking powder, beat till incorporated and then add the caramelize tiny pieces and a tablespoon of pineapple rum mix well

pour this in the prepared bundt pan and bake in a preheated oven at Bake at 170°C for 30-35 minutes.

When out of the oven pour rum 2 tablespoons of rum

let the cake soak the rum for 5 minutes

then un mold it into a serving plate

Slice .. it so moist and soft.

Enjoy!!
Labels: Bundt, Bundt Bakers, Pineapple, Rum ,Homemade, Homemade Almond Meal, Dessert

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