Gold Rum-Spiced Pineapple Upside-Down Cake
A moist and aromatic upside-down cake featuring caramelized pineapple rings infused with warm spices and golden rum. This caribbean-inspired desserts ready in about 60 minutes layers unsalted butter, brown sugar, rings pineapple rings, drained into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1/4 cup unsalted butter
- 1/2 cup brown sugar
- 6 rings pineapple rings, drained
- 6 maraschino cherries
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 2 large eggs
- 3/4 cup granulated sugar
- 1/2 cup whole milk
- 1/4 cup gold rum
- 1 tsp vanilla extract
Instructions
- Step 1: Preheat oven to 350°F. In a 9-inch round cake pan, melt 1/4 cup unsalted butter over low heat, then sprinkle 1/2 cup brown sugar evenly over the butter. Arrange 6 pineapple rings on top and place a maraschino cherry in the center of each ring.
- Step 2: In a bowl, whisk together 1 1/2 cups all-purpose flour, 1 1/2 tsp baking powder, 1/4 tsp salt, 1 tsp ground cinnamon, and 1/2 tsp ground ginger until combined.
- Step 3: In a separate large bowl, beat 2 large eggs with 3/4 cup granulated sugar until light and fluffy, about 3 minutes. Add 1/4 cup gold rum, 1 tsp vanilla extract, and 1/2 cup whole milk, mixing until smooth.
- Step 4: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
- Step 5: Pour the batter evenly over the pineapple slices in the cake pan and bake for 40-45 minutes until a toothpick inserted in the center comes out clean and the edges are golden.
- Step 6: Let the cake cool in the pan for 10 minutes, then invert onto a serving plate carefully to reveal the caramelized pineapple topping.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Gold Rum-Spiced Pineapple Upside-Down Cake take to make?
Total time is about 60 minutes (15 min prep + 45 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Gold Rum-Spiced Pineapple Upside-Down Cake?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Gold Rum-Spiced Pineapple Upside-Down Cake?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Gold Rum-Spiced Pineapple Upside-Down Cake for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Gold Rum-Spiced Pineapple Upside-Down Cake?
Caribbean desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
