Rum-Spiced Pineapple Upside-Down Cake

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A moist and tender pineapple upside-down cake infused with warm rum and Caribbean spices for a tropical dessert treat. This caribbean ready in about 65 minutes layers fresh or canned pineapple slices, (4 tablespoons) unsalted butter, packed brown sugar 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: 20 min Cook: 45 min Serves 8 Caribbean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 350°F (175°C). In a 9-inch round cake pan, melt 1/4 cup (4 tablespoons) unsalted butter over low heat, then stir in 1/2 cup packed brown sugar, 2 tablespoons dark rum, 1 teaspoon ground cinnamon, and 1/4 teaspoon ground nutmeg until bubbly and combined. Arrange 8 pineapple slices evenly over the sugar mixture.
  2. Step 2: In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder, and 1/4 teaspoon salt.
  3. Step 3: In a large bowl, beat 3/4 cup granulated sugar and 2 large eggs using an electric mixer until light and fluffy, about 3 minutes. Add 1/2 cup whole milk and 1 teaspoon vanilla extract, mixing until combined.
  4. Step 4: Gradually add the dry ingredients to the wet ingredients, mixing gently until smooth batter forms.
  5. Step 5: Pour the batter evenly over the pineapple slices in the prepared pan and smooth the top with a spatula.
  6. Step 6: Bake for 40-45 minutes until a toothpick inserted in the center comes out clean and the edges are golden. Let the cake cool in the pan for 10 minutes, then invert onto a serving plate to reveal the caramelized pineapple topping.

Frequently asked questions

How long does Rum-Spiced Pineapple Upside-Down Cake take to make?

Total time is about 65 minutes (20 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 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 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 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 Rum-Spiced Pineapple Upside-Down Cake?

Caribbean caribbean 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.

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