Ole Smoky Moonshine Pineapple Upside Down Cake

Ole Smoky Moonshine Pineapple Upside Down Cake

Earlier in the summer I received a bottle of Pineapple Moonshine from Ole Smoky.  I thought about what I could make with it and after going back and forth with different drink options I ended up deciding on using it for baking and since it’s Pineapple the most obvious choice was Pineapple Upside Down Cake.

I am not a big fan of Pineapple Upside Down Cake but I decided to bake it for my husband as a treat.  To get started I took the pineapples out of the can and soaked them in the Pineapple Moonshine for about eight hours.

When I was ready to make the cake I melted the butter and sugar on the stove top, the recipe I was following used a skillet for their cake, since I didn’t have a skillet I used a regular round cake pan and just made the brown sugar mix in a sauce pan.  It’s up to you what you use for the recipe.

The foundation of a good Pineapple Upside Down Cake is the mixture of the pineapples and brown sugar.  Make sure all your pineapples are covered and while that mixture is setting your make the cake batter.  I think the cake pan I used this time was too low so I would recommend a deep cake pan so the cake can rise while baking.

As you can see I didn’t give my cake much room to rise while baking but it still turned out great in the end.  It was moist and delicious even after two days it was still good.  The sugar mixture gave the cake a beautiful crust that was a little crunchy and the crumb on the cake was soft and delicate.  It was perfect.

I didn’t use the traditional cherries with my cake but you can.  When the cake is finished baking let it rest before removing it from the pan since the bottom is very moist.  I hope you give the recipe a try especially with the holidays approaching.  To purchase your own bottle of Ole Smoky Pineapple Moonshine or any other of their products be sure to visit their website.  Here’s the recipe for Ole Smoky Moonshine Pineapple Upside Down Cake.

Pineapple Caramel Topping
1 can of pineapple rings drained and juice reserved
1/2 cup butter
2/3 cup packed brown sugar

Cake Batter
1 1/2 cups all purpose flour
2 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter/maragine, softened
1 cup granulated sugar
2 large eggs at room temperature
1/2 tsp almond extract
1 tsp vanilla
1 Tbsp rum
1/4 cup pineapple juice
1/2  cup Ole Smoky Pineapple Moonshine

Special ingredient – one jar of Ole Smoky Pineapple Moonshine

*Preheat oven to 350°F.

Remove pineapple rings from the can and soak in the jar of pineapple moonshine for at least four hours.  Reserved the pineapple juice.

Pineapple Caramel Topping
Melt the butter in sauce pan over medium heat, then add the brown sugar.  Let it simmer, stirring frequently for 4-5 minutes.  Remove from the heat, and arrange the pineapple rings in the cake pan and pour the brown sugar mixture right into the pan.

Cake Batter
Beat the butter in a large bowl with an electric mixer until fluffy, then add in the sugar.  Add eggs, one at a time, beating after each addition, then add in the almond extract, vanilla and rum.

Sift together the flour, baking powder, and salt and add half of it to the butter mixture beating on low speed just until blended.  Add in pineapple juice and pineapple moonshine, then add remaining flour mixture, beating just until blended.

Spoon the batter into the cake pan over top the pineapple topping and spread evenly.

Bake It!
Bake cake in middle of oven until golden and a toothpick inserted into the middle comes out clean (approximately 40 minutes). Let the cake rest in skillet for five minutes, then invert a plate over cake pan and invert cake onto plate.

Original recipe adapted from Salt Tree.