Pineapple upside down cake is popular throughout the Caribbean and especially during the holidays. In this Haitian-style recipe, pineapples, cherries, and prunes become caramelized in brown sugar at the bottom of the pan while the cake bakes to golden perfection. The juices from the fruits seep into the cake and the result is super moist and delicious. 

(Serves 10-12)

• Nonstick cooking spray or butter to grease pan
• 1 cup unsalted butter (2 sticks)
• 1 cup sugar
• 2 cups flour, sifted
• 2 tsp. baking powder
• 3 eggs (room temperature)
• ¾ cup pineapple juice
• 1 tsp. vanilla extract
• ¾ to 1 cup brown sugar
• 20 oz. can sliced pineapple, or fresh pineapple sliced into rings
• 1 tbsp. dark rum
• Maraschino Cherries
• Dried Prunes (optional)

1. Preheat the oven to 350 degrees F. Grease and flour a 10″ round cake pan.
2. In a large bowl, beat butter and sugar at medium speed with an electric mixer until creamy. Add the eggs, 1 at a time, beating well after each addition. Stir in the vanilla, rum and pineapple juice.
3. In a separate bowl sift together the flour and baking powder. Gradually add this to the butter mixture while stirring to incorporate.
4. Add the brown sugar to the prepared pan. Arrange the pineapple slices, prunes and cherries over the brown sugar. Reserve remaining pineapple slices and cherries for another use. Pour batter into pan and spread evenly.
5. Bake in the oven for about 40 minutes or until a toothpick inserted into the center comes out clean.
6. Turn cake out onto a platter and serve at room temperature.

Adapted from Caribbean Green Living

Tembleque is a sweet and mild coconut dessert from Puerto Rico resembling pudding or gelatin. The name literally translates to “jiggle” and when you try it you’ll see why! This delicious dessert only requires a handful of ingredients and about 5 minutes of active cooking time.

(Serves 12)

• 4 cups coconut milk
• ½ cup cornstarch
• 2/3 cup sugar
• ½ tsp. salt
• 1 tbsp. orange blossom water (optional)
• ground cinnamon, to taste

1. In a saucepan over medium-high heat whisk together the cornstarch in 1/4 cup coconut milk until it’s completely mixed with no lumps.
2. Add the rest of the coconut milk, sugar, and salt. Stir constantly and reduce the heat to low as it begins to thicken. Continue stirring, constantly, until thickened (about 5 minutes).
3. Immediately pour into wet molds, pans or cups. Allow to cool, then cover and refrigerate for at least 2 hours.
4. Carefully separate the tembleque from the mold using a knife and turn it over onto a dish. Sprinkle with cinnamon.

Adapted from El Boricua

Cuba’s version of Rum Cake, Cake de Ron, is different from other rum cakes commonly made throughout the Caribbean. You won’t find any rum-soaked fruits in this super moist Bundt cake, but with lemon zest, banana liquor, and of course plenty of nice dark rum, the flavors are complex and delicious.

(Serves 8-12)

Total Time: 55 mins

PREPARE THE CAKE

1. Preheat oven to 350º F.
2. Sift flour, baking powder, baking soda, and salt and set aside.
3. With an electric mixer, cream together the butter and sugar. Add vanilla and eggs and beat until blended. Beat in the lemon peel and then add the rum and banana liqueur. Gradually add the flour and blend until just combined.
4. Pour batter into a well-greased and floured Bundt pan and bake for one hour or until a toothpick inserted in the cake comes out clean. Place on a cooling rack

PREPARE THE RUM SYRUP

1. Melt the butter in a two-quart sauce pan. Add the rum, banana liqueur, and sugar and slowly bring to a rolling boil. Cook until it is somewhat reduced (do not overcook). Let cool.
2. Use a skewer and poke holes all over the cake. Spoon the syrup evenly over the cake. Let stand for 30 minutes, so that the syrup soaks in.
3. Finally, carefully turn the cake out onto a serving plate. Dust with powdered sugar.

Adapted from Three Guys from Miami