Butter Rum Pineapple Upside Down Cake
Indulge in the tropical decadence of Butter Rum Pineapple Upside Down Cake, a luscious dessert that seamlessly blends buttery caramelized pineapple with a rich, moist cake infused with a hint of dark rum. Elegantly arranged pineapple rings and maraschino cherries create a stunning mosaic, while the butter-rum glaze adds a captivating depth of flavor. Featuring simple pantry staples like all-purpose flour, brown sugar, and vanilla extract, this show-stopping cake is surprisingly easy to make and perfect for any occasion. With just 20 minutes of prep time and a fragrant 45-minute bake, this dessert is ready to impress in under an hour. Serve it warm with a dollop of fresh whipped cream or enjoy it at room temperature for a burst of tropical-inspired bliss.
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Recipe Information
Ingredients
- 115 grams unsalted butter
- 150 grams light brown sugar
- 8 pieces pineapple rings (canned or fresh)
- 8 pieces maraschino cherries
- 2 tablespoons dark rum
- 195 grams all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 200 grams granulated sugar
- 2 pieces large eggs
- 1 teaspoons vanilla extract
- 120 milliliters whole milk
Instructions
Preheat your oven to 175°C (350°F). Grease a 9-inch round cake pan generously with butter and set aside.
In a small saucepan over medium heat, melt 60 grams of butter. Stir in the brown sugar and cook until the mixture is smooth and bubbly, about 2 minutes.
Remove the saucepan from heat and stir in the dark rum. Pour the butter-rum mixture into the prepared cake pan, spreading it evenly to coat the bottom.
Arrange the pineapple rings in a single layer over the butter-rum mixture in the pan. Place a maraschino cherry in the center of each pineapple ring. Set aside.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the remaining 55 grams of butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined. Do not overmix.
Pour the batter evenly over the pineapple rings in the pan and spread it to the edges.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for about 10 minutes. Run a knife around the edges to loosen the cake, then carefully invert it onto a serving plate.
Let the cake cool to room temperature before slicing. Serve plain or with a dollop of whipped cream for added indulgence.
Nutrition Facts
Calories |
443 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.8 g | 18% | |
| Saturated Fat | 8.1 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 286 mg | 12% | |
| Total Carbohydrate | 74.0 g | 27% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 51.8 g | ||
| Protein | 5.1 g | 10% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 47 mg | 4% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 156 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
