Rum-Spiked Pineapple Upside-Down Cake
Moist and tender pineapple upside-down cake with a rich rum caramel glaze and caramelized pineapple rings. This american-inspired desserts ready in about 65 minutes layers (4 tbsp) unsalted butter, 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.
Ingredients
- 1/4 cup (4 tbsp) unsalted butter
- 1/2 cup brown sugar
- 6 rings pineapple rings
- 6 maraschino cherries
- 1 cup all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup granulated sugar
- 1 large egg
- 1/3 cup whole milk
- 3 tbsp vegetable oil
- 1 tsp vanilla extract
- 2 tbsp dark rum
Instructions
- Step 1: Preheat the oven to 350°F. In a 9-inch round cake pan, melt 1/4 cup (4 tbsp) unsalted butter over low heat, then evenly sprinkle 1/2 cup brown sugar over the melted butter. Arrange 6 pineapple rings on top of the sugar, placing a maraschino cherry in the center of each ring.
- Step 2: In a medium bowl, whisk together 1 cup all-purpose flour, 1 1/2 tsp baking powder, and 1/4 tsp salt.
- Step 3: In a separate large bowl, beat 3/4 cup granulated sugar with 1 large egg until light and fluffy, about 2 minutes. Add 1/3 cup whole milk, 3 tbsp vegetable oil, 1 tsp vanilla extract, and 2 tbsp dark rum, mixing until combined.
- Step 4: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined without overmixing.
- Step 5: Pour the batter evenly over the pineapple rings in the cake pan and smooth the top with a spatula.
- Step 6: Bake for 40-45 minutes until a toothpick inserted in the center comes out clean and the edges are golden.
- Step 7: Remove from the oven and let cool for 10 minutes. Run a knife around the edges to loosen the cake, then invert it onto a serving plate. Allow the caramel sauce to drizzle over the cake before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Rum-Spiked 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-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 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 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 Rum-Spiked Pineapple Upside-Down Cake?
American 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.
