A timeless American classic gets a boozy Caribbean makeover! This Pineapple Rum Upside-Down Cake features golden pineapple slices caramelized in brown sugar, nestled atop a fluffy, buttery vanilla-rum cake. A splash of dark rum gives it depth and warmth, while maraschino cherries and a glossy finish make it celebration-ready.
-
Preheat your oven to 350°F (175°C).
-
Pour melted butter into a greased 9-inch round cake pan.
-
Sprinkle brown sugar evenly over the butter.
-
Arrange pineapple rings on top of the sugar, gently pressing them in.
-
Place a cherry in the center of each ring (optional but classic).
-
In a medium bowl, whisk together flour, baking powder, and salt.
-
In a large bowl, cream butter and sugar together until pale and fluffy (2–3 minutes).
-
Beat in eggs, one at a time, followed by vanilla, rum, and pineapple juice.
-
Mix in sour cream until just combined.
-
Gradually add the dry ingredients, mixing until just smooth. Do not overmix.
-
Carefully spoon the batter over the pineapple topping in the cake pan.
-
Smooth the top gently with a spatula.
-
Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean and the top is golden.
-
Let cool in the pan for 10–15 minutes only (too long and it may stick!).
-
Run a knife around the edges to loosen the cake.
-
Invert onto a serving plate in one swift motion.
-
Let it cool fully before slicing.
-
Serve with a dollop of whipped cream or vanilla ice cream.
-
Drizzle with extra dark rum for a grown-up flair.
-
Use fresh pineapple slices for a less-sweet version with extra tang.
-
For more rum flavor, brush the warm cake with a rum syrup (equal parts rum and sugar heated until dissolved).
-
Want a richer cake? Replace 2 tablespoons of pineapple juice with more rum.
Ingredients
Directions
-
Preheat your oven to 350°F (175°C).
-
Pour melted butter into a greased 9-inch round cake pan.
-
Sprinkle brown sugar evenly over the butter.
-
Arrange pineapple rings on top of the sugar, gently pressing them in.
-
Place a cherry in the center of each ring (optional but classic).
-
In a medium bowl, whisk together flour, baking powder, and salt.
-
In a large bowl, cream butter and sugar together until pale and fluffy (2–3 minutes).
-
Beat in eggs, one at a time, followed by vanilla, rum, and pineapple juice.
-
Mix in sour cream until just combined.
-
Gradually add the dry ingredients, mixing until just smooth. Do not overmix.
-
Carefully spoon the batter over the pineapple topping in the cake pan.
-
Smooth the top gently with a spatula.
-
Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean and the top is golden.
-
Let cool in the pan for 10–15 minutes only (too long and it may stick!).
-
Run a knife around the edges to loosen the cake.
-
Invert onto a serving plate in one swift motion.
-
Let it cool fully before slicing.
-
Serve with a dollop of whipped cream or vanilla ice cream.
-
Drizzle with extra dark rum for a grown-up flair.
-
Use fresh pineapple slices for a less-sweet version with extra tang.
-
For more rum flavor, brush the warm cake with a rum syrup (equal parts rum and sugar heated until dissolved).
-
Want a richer cake? Replace 2 tablespoons of pineapple juice with more rum.