Decadent Pineapple Rum Upside Down Cake

Bring a tropical twist to your dessert table with this Decadent Pineapple Rum Upside Down Cake, a show-stopping treat that pairs moist, buttery cake with a caramelized topping of juicy pineapple rings and maraschino cherries. Infused with a hint of dark or spiced rum, this retro-inspired dessert boasts an indulgent depth of flavor that elevates every bite. The golden topping, glistening with brown sugar and butter, is not only visually stunning but irresistibly delicious. Perfect for celebrations or casual gatherings, this easy-to-follow recipe bakes to perfection in under an hour and serves eight, making it the ultimate crowd-pleaser. Serve it with vanilla ice cream or a dollop of whipped cream for a luxurious finish to any meal.

Nutriscore Rating: 57/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 8

Ingredients

• 6 tablespoons Unsalted butter
• 0.75 cup Light brown sugar
• 8 pieces Pineapple rings (canned or fresh)
• 8 pieces Maraschino cherries
• 1.5 cups All-purpose flour
• 2 teaspoons Baking powder
• 0.25 teaspoon Salt
• 1 cup Granulated sugar
• 2 large Eggs
• 2 tablespoons Rum (dark or spiced)
• 1 teaspoon Vanilla extract
• 0.5 cup Whole milk

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

In a 9-inch round cake pan or oven-safe skillet, melt 6 tablespoons of unsalted butter over low heat. Once melted, evenly sprinkle 3/4 cup of light brown sugar over the butter.

Step 3

Arrange the pineapple rings in a single layer over the butter and sugar mixture, slightly overlapping if necessary. Place a maraschino cherry in the center of each pineapple ring. Set the pan aside.

Step 4

In a medium mixing bowl, whisk together 1.5 cups of all-purpose flour, 2 teaspoons of baking powder, and 1/4 teaspoon of salt. Set aside.

Step 5

In a large mixing bowl, combine 1 cup of granulated sugar and 6 tablespoons of room temperature butter. Beat with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.

Step 6

Add the eggs, one at a time, to the butter and sugar mixture, beating well after each addition. Mix in 2 tablespoons of rum and 1 teaspoon of vanilla extract.

Step 7

Reduce the mixer speed to low. Gradually add the dry ingredients to the wet mixture in three additions, alternating with 1/2 cup of milk, starting and ending with the dry ingredients. Mix until just combined, being careful not to overmix.

Step 8

Pour the batter evenly over the pineapple and cherry arrangement, spreading it gently with a spatula to cover the fruit completely.

Step 9

Bake the cake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.

Step 10

Remove the cake from the oven and allow it to cool in the pan for 10 minutes.

Step 11

Run a knife around the edges of the cake to loosen it. Place a serving plate or cake stand upside down over the pan, then carefully invert the cake onto the plate. Be cautious, as the topping will still be hot.

Step 12

Let the cake cool completely before serving. Enjoy your Decadent Pineapple Rum Upside Down Cake with a scoop of vanilla ice cream or whipped cream, if desired.

Nutrition Facts

Serving size	(1718.5g)

Amount per serving	% Daily Value*
Calories	3375.0

Total Fat 88.0g	0%
Saturated Fat 47.7g	0%
Polyunsaturated Fat 0.1g
Cholesterol 572.6mg	0%
Sodium 1737.1mg	0%
Total Carbohydrate 618.5g	0%
Dietary Fiber 16.1g	0%
Total Sugars 445.1g
Protein 39.7g	0%

Vitamin D 135.7IU	0%
Calcium 446.9mg	0%
Iron 12.9mg	0%
Potassium 1600.5mg	0%

*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.

Source of Calories

Fat: 23.1%

Protein: 4.6%

Carbs: 72.2%