Monday, February 8, 2016

Upside Down Pineapple Banana Flour Rum Cake

I am SO proud of this!! I wanted to create a rum cake that  is gluten free, so I grabbed some ingredients and hoped it would turn out good- and it sure did! This cake is phenomenal! Everything is spot on; the taste, the texture, everything!! I would eat this everyday if I could, It is so good. There are so many amazing flavors in this cake!

This cake has a delicious banana, pineapple and rum flavor. It's perfectly sweet! The banana flour gives this cake such a fluffy and light texture, you will have a hard time believing that this cake is free of gluten! 
Before baking

I used coconut sugar, grass-fed butter, rum, and water to make the glaze. It is quick to make, and taste absolutely delicious! After you bake the cake, you pierce the cake with a fork, and pour the glaze on so it soaks into the cake. 

Onto the recipe! 

Upside Down Pineapple Banana Flour Rum Cake

Cake Ingredients: 
  • 1/2 cup WEDO banana flour 
  • 3/4 cup all-purpose gluten free flour blend 
  • 2 teaspoons baking powder
  • 1/2 teaspoon xantham gum
  • 1/2 cup coconut sugar
  • 1 1/2 cups banana pudding
  • 1 mashed ripe banana
  • 1/3 cup rum
  • 1/2 cup pineapple juice
  • 3 large eggs 
  • 5 sliced pineapple rings
Rum Glaze Ingredients: 
  • 4 tablespoons grass fed butter
  • 1/4 cup coconut sugar
  • 1/4 cup rum
  • 1/3 cup water
Preheat oven to 325 degrees. Grease a bundt cake pan with coconut oil.

Whisk together WEDO banana flour, flour blend, baking powder, xantham gum, and coconut sugar in a large bowl. In a separate bowl, whisk together eggs, pineapple juice, rum, mashed banana, and banana pudding. Whisk in dry ingredients until the batter is smooth and thoroughly mixed. 

Line the bottom of the bundt cake pan with pineapple slices, then pour batter on top. Smooth out the batter by tapping the cake pan on counter. Bake for about 30 minutes, or until golden and toothpick comes out clean.

Once the cake has finished baking, remove from oven and leave in pan. 

Now that the cake is out of the oven, we are going to make the rum glaze! Heat butter, sugar, and water in a saucepan over medium heat. Once everything is melted, turn to medium-low and bring to a slow boil. Whisk in rum, and let boil for a minute or so and remove from heat.

Prick the cake with a fork. Pour about half the glaze over. Let soak for about 2 minutes, then flip cake over to remove from pan. Pour remaining glaze on top, and serve immediately or whenever you are ready! My family and I couldn't wait to try it! :) 



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