Gold Rum-Spiced Pineapple Upside-Down Cake

By AislePrompt Editorial · Published 2026-06-12 · Updated 2026-06-12

A moist and aromatic upside-down cake featuring caramelized pineapple rings infused with warm spices and golden rum. This Caribbean-inspired recipe, ready in about 60 minutes, layers unsalted butter, brown sugar, 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 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

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Instructions

1. 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.
2. 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.
3. 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.
4. Step 4: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
5. 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.
6. 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.