Pineapple Upside-Down Cakes with Lady Anne’s Rum Punch Jam
Pineapple is a perfect summery fruit! Whether it’s freshly cut into cubes, infused into a savory
dish, or baked into a sweet dessert, the juicy fruit is a tropical delight.
Pineapple is delicious on its own cut into plain and simple cubes, but it’s also wonderful when baked into sweet treats, like pineapple upside-down cake. Pineapple upside-down cake is traditionally a yellow cake with sweet and buttery caramelized pineapple rings baked right into the bottom, and of course, that bottom becomes a beautiful top when the cake is turned out of its baking tin onto a plate for an alluring confection.
This recipe is an allergen-friendly cake, free of gluten, dairy, and eggs, so everyone can enjoy it! Gluten-free baking can be tricky, so finding a balance of alternate-grain flours is key to achieve a perfect cake crumb. For a light and delicate texture, a combination of oat flour, cassava flour, almond flour, and coconut flour works well. And while eggs serve as a binder in many conventional baked goods, flax eggs are great substitutes for vegan goodies. A flax egg is a slurry of flax meal and water, which when left to rest for a few minutes, results in a viscous, egg-like mixture. The flax egg not only holds baked goods together well, but it also contributes a pleasant, slight chewiness.
Instead of a traditional brown sugar and butter topping, Neat Nick Preserves Lady Anne’s Rum Punch Jam gives this pineapple cake a sweet, tropical flair. Lady Anne’s Rum Punch Jam is made with orange juice, mango juice, pineapple juice, coconut cream, sugar, and Lost Ark Distillery’s Lady Anne White Rum. The rich coconut cream and fresh fruit juices caramelize together with the pineapple slices to create that iconic golden pineapple top.
While this recipe can easily be made into one large cake, there is something whimsical about miniature desserts that makes them even more delicate and delectable. Instead of baking in a
round cake pan, smother the bottom of each mold of a muffin tin with a dollop of jam, then lay
in a few thin slices of pineapple, and the top it off with some of the cake batter. Bake until
golden brown, and then once slightly cooled, turn out the individual cakes onto a plate, and
there you have it! Individual pineapple upside down cakes!
Pineapple Upside-Down Cakes with Neat Nick’s Lady Anne’s Rum Punch Jam
Vegan & Gluten-free
1 cup oats
¼ cup cassava flour
¼ cup almond flour
¼ cup coconut flour
1 tsp. baking soda
½ tsp. baking powder
1 jar Neat Nick Preserves Lady Anne’s Rum Punch Jam
3 cups fresh pineapple, plus 4 thin sliced rounds with the core removed
1 Tbsp. ground flaxseed
2-3 Tbsp. water
Preheat the oven to 350 F.
Make the flax egg by mixing the ground flax seed with 2-3 tablespoons of water.
Allow the flax egg about 10 minutes to thicken and set aside until ready to use.
In a food processor grind up the oats into a fine flour. Add in the cassava flour, almond flour, coconut flour, baking soda, and baking powder and blend together. Add in the 3 cups of pineapple and the flax egg.
Use a 12-portion muffin tin and measure out 2 tsp. of jam to place into the bottom of each muffin mold. Then, pour in the remaining jam into the food processor with the batter and blend up.
Cut the thin pineapple rounds into trapezoidal pieces small enough to fit into the muffin tins. Fan out three slices of these pineapple pieces on top of the jam in each mold.
Top each muffin mold with about ¼ cup of batter, or enough to use up all of the batter.
Bake for about 20-30 minutes, or until the cakes begin to turn a slight golden brown.
Allow the cakes to cool for about 30 minutes, then carefully turn them out onto a plate, being
sure to keep the caramelized topping intact. Enjoy!
Recipe created by NoodlesKnows blog author and fitness coach Mandy Kaewsowatana.