Golden Rum-Spiked Pineapple Upside-Down Cake

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A moist and caramelized upside-down cake infused with golden rum, topped with bright pineapple rings and maraschino cherries. This caribbean-inspired desserts ready in about 60 minutes layers (56 g) unsalted butter, (100 g) brown sugar, rings pineapple rings 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.

Prep: 15 min Cook: 45 min Serves 8 Caribbean cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 350°F (175°C). In a 9-inch round cake pan, melt 1/4 cup unsalted butter over low heat. Stir in 1/2 cup brown sugar until fully combined and caramelized, about 2 minutes.
  2. Step 2: Arrange 6 pineapple rings over the caramel in the pan, placing 1 maraschino cherry in the center of each ring.
  3. Step 3: In a medium bowl, sift together 1 cup all-purpose flour, 1 tsp baking powder, and 1/4 tsp salt.
  4. Step 4: In a separate large bowl, beat 3/4 cup granulated sugar and 2 large eggs with an electric mixer on medium speed until pale and fluffy, about 3 minutes.
  5. Step 5: Add 1 tsp vanilla extract and 3 tbsp golden rum to the egg mixture, mixing until combined.
  6. Step 6: Alternately add the dry ingredients and 1/2 cup whole milk to the wet ingredients, beginning and ending with the dry, mixing gently until just combined.
  7. Step 7: Pour the batter evenly over the pineapple and cherries in the pan, smoothing the top.
  8. Step 8: Bake for 40-45 minutes until a toothpick inserted in the center comes out clean and the cake edges pull slightly from the pan.
  9. Step 9: Let the cake cool in the pan for 10 minutes, then invert onto a serving plate. Allow to cool before slicing and serving.

Equipment for this recipe

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Frequently asked questions

How long does Golden Rum-Spiked 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 Golden Rum-Spiked 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 Golden Rum-Spiked 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 Golden Rum-Spiked 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 Golden Rum-Spiked 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.