“Cakes are like books, there are new ones you want to read and old favorites you want to reread.”
— Ellen Rose
Today I wanted to share my twist on two classic cakes a Pineapple Upside Down Cake and Carrot Cake. This special combination of two delicious cakes will be a hit for any upcoming party, or a scrumptious treat for a quiet weekend at home. The rum infused caramelized pineapple provides a glaze for the moist, classic carrot cake that is bursting with layers of flavor. With the addition of candied ginger and macadamia nuts, there is nothing ordinary about this cake. No carrot cake is complete without a cream cheese frosting, however, the icing on this cake is the addition of a cream cheese whipped cream.
This recipe has an extra step from a typical upside down cake so, give yourself a day to get the pineapple ready and leave it in the fridge overnight so that the pineapple has a chance to absorb the rum flavor.
The day before you plan to make the cake drain your pineapple rings and save the juice. To the juice combine 1/2 cup of brown sugar, 2 shots of dark rum (I used Maggie’s Farm 50/50 Dark Rum), and 1 teaspoon of cinnamon. Blend the ingredients and pour over the pineapple rings, making sure that all of the rings are in the liquid. Cover and store in the fridge overnight. The next day take the pineapple rings out and put them gently in a strainer to remove any excuse liquid. Reserve 3-4 tablespoons of the liquid. This recipe makes two cakes, you will need 2 cans of pineapple rings.
Ingredients for pineapple caramel layer:
Combine 1/2 cup brown sugar and 3-4 tablespoons of reserved liquid from pineapple rings.
4 tablespoons of butter softened to room temperature
1/2 cup chopped macadamia nuts
Divide the butter and use 2 tablespoon in each of the two 9 inch cake pans to generously butter the bottom and sides of each pan. Place the pineapple rings in a single layer into buttered pan, 7 pineapple slices for each pan. Divide the brown sugar liquid over the two pans of pineapple rings and top each with equal amounts of chopped macadamia nuts.
For the double pan carrot cake:
1 cups all-purpose flour and 1 cup wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
1 and 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
3/4 cup vegetable oil
4 large eggs
1 and 1/2 cups brown sugar
1/2 cup raw sugar
1/2 cup unsweetened applesauce
1 teaspoon pure vanilla extract and 1/2 teaspoon rum extract
3 tablespoons minced candied ginger
3 cups grated carrots, lightly packed
Bake at 350°F for 35-40 minutes or until the tops of the cakes are set and a toothpick inserted into the center of each one comes out clean. Remove from the oven, transfer to a wire rack, and allow to cool in the pans for about 15 minutes. Once the cakes have cooled, place serving dish on top of the cake and flip the pan, place the cake upside down on the plate. Repeat for second cake.
While the cakes are cooling start preparing the cream cheese whipped cream. This recipe is enough for both cakes.
Adapted from The Pioneer Woman’s recipe.
8 ounces, cream cheese, Softened
2 tablespoons brown sugar (if you want a sweeter whipped cream double the brown sugar)
2 cups heavy whipping cream
1 teaspoon orange zest
1/4 teaspoon vanilla extract
Place the cream cheese, orange zest, vanilla extract and brown sugar in a large bowl. Beat until completely smooth. Scrape down the sides of the bowl.
Pour 1/4 of the cream into the cream cheese mixture. Beat until completely smooth. Scrape down the sides of the bowl. Repeat 3 more times for a total of 4 additions. Beat until smooth.
Store in the refrigerator until ready to use. If you want the cream cheese whipped cream to be soft, make sure to take out of the refrigerator for about 15 minutes and give it a good whisk before serving.
Add a dollop of whipped cream to each slice of cake and if you like add a little sprinkle of cinnamon sugar.
“No matter what the recipe, any baker can do wonders in the kitchen with some good ingredients and an upbeat attitude!” -Buddy Valastro