Tiki-Inspired Rum Pineapple Upside-Down Cake
A moist, caramelized pineapple upside-down cake elevated with a splash of rum and tropical spices that evoke island flavors. This caribbean-inspired desserts ready in about 60 minutes layers unsalted butter, brown sugar, pineapple slices 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
- 8 slices pineapple slices
- 8 maraschino cherries
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup whole milk
- 2 tbsp dark rum
Instructions
- Step 1: Preheat oven to 350°F. In a 9-inch cast iron skillet or round cake pan, melt 1/4 cup unsalted butter over low heat. Stir in 1/2 cup brown sugar until dissolved and bubbling slightly.
- Step 2: Arrange 8 pineapple slices on top of the butter and sugar mixture, placing 1 maraschino cherry in the center of each pineapple slice.
- Step 3: In a medium 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 1/4 tsp ground nutmeg.
- Step 4: In a separate large bowl, beat 3/4 cup granulated sugar with 2 large eggs and 1 tsp vanilla extract until light and fluffy.
- Step 5: Gradually add the dry ingredients to the egg mixture alternating with 1/2 cup whole milk and 2 tbsp dark rum, beginning and ending with the dry ingredients. Mix until just combined.
- Step 6: Pour the batter evenly over the pineapple and cherries in the skillet. Bake for 40-45 minutes until a toothpick inserted in the center comes out clean and the edges are golden.
- Step 7: Remove from oven and let cool for 10 minutes. Run a knife around the edges and invert the cake onto a serving plate so the pineapple topping is on top.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Tiki-Inspired Rum 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 Tiki-Inspired Rum 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 Tiki-Inspired Rum 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 Tiki-Inspired Rum 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 Tiki-Inspired Rum 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.
