Pineapple Rum Upside Down Cake
Indulge in a tropical twist on a classic favorite with this Pineapple Rum Upside Down Cake—an irresistible dessert that combines caramelized pineapple, a hint of dark rum, and a buttery, tender cake base. Featuring a glossy layer of brown sugar caramel topped with juicy pineapple rings and festive maraschino cherries, this cake effortlessly wows both in flavor and presentation. The addition of dark rum and pineapple juice infuses the batter with a subtle, tropical sweetness that pairs beautifully with the buttery richness of the cake. Easy to prepare in under an hour, this showstopping treat is perfect for celebrations, dinner parties, or a decadent weeknight dessert. Serve it on its own or with a dollop of whipped cream for a truly unforgettable flavor experience!
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Recipe Information
Ingredients
- 120 g Unsalted butter
- 150 g Brown sugar
- 8 pieces Canned pineapple rings
- 8 pieces Maraschino cherries
- 200 g All-purpose flour
- 2 tsp Baking powder
- 0.5 tsp Salt
- 180 g Granulated sugar
- 2 large Eggs
- 120 ml Whole milk
- 1 tsp Vanilla extract
- 2 tbsp Dark rum
- 60 ml Canned pineapple juice
Instructions
Preheat your oven to 180°C (350°F). Grease a 23cm (9-inch) round cake pan and set aside.
In a small saucepan, melt 60g of unsalted butter over medium heat. Stir in the brown sugar and cook until dissolved into a smooth caramel sauce, about 2-3 minutes.
Pour the caramel sauce evenly into the prepared cake pan. Arrange the pineapple rings on top of the caramel in a single layer. Place a maraschino cherry in the center of each pineapple ring.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat together the remaining 60g of unsalted butter and granulated sugar until fluffy, about 2 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and dark rum.
In a small bowl, combine the milk and pineapple juice.
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk-pineapple juice mixture, beginning and ending with the dry ingredients. Mix just until combined.
Pour the batter evenly over the pineapple and caramel layer in the cake pan.
Bake the cake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Run a knife along the edges to loosen the cake, then invert it onto a serving plate.
Let the cake cool completely before slicing and serving.
Nutrition Facts
Calories |
436 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.1 g | 18% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 286 mg | 12% | |
| Total Carbohydrate | 70.6 g | 26% | |
| Dietary Fiber | 1.0 g | 3% | |
| Total Sugars | 48.7 g | ||
| Protein | 5.0 g | 10% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 55 mg | 4% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 167 mg | 4% | |
*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.
