Tiki-Inspired Rum-Soaked Pineapple Upside-Down Cake
A moist pineapple upside-down cake drenched in dark rum syrup, capturing tropical tiki flavors in a classic dessert. This caribbean-inspired desserts ready in about 60 minutes layers (~2 cups) fresh pineapple slices, (4 tbsp) unsalted butter, packed light 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.
Ingredients
- 8 slices (~2 cups) fresh pineapple slices
- 1/4 cup (4 tbsp) unsalted butter
- 1/2 cup packed light brown sugar
- 1/4 cup dark rum
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup whole milk
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup (optional) chopped maraschino cherries
Instructions
- Step 1: Preheat oven to 350°F. In a 9-inch round cake pan, melt 1/4 cup (4 tbsp) unsalted butter over low heat. Stir in 1/2 cup packed light brown sugar until dissolved and bubbling gently.
- Step 2: Remove pan from heat and evenly arrange 8 fresh pineapple slices over the brown sugar mixture. Optionally place 1/4 cup chopped maraschino cherries in the pineapple centers.
- Step 3: In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 3/4 cup granulated sugar, 2 tsp baking powder, and 1/2 tsp salt.
- Step 4: In a separate bowl, whisk 2 large eggs, 1/2 cup whole milk, 1 tsp vanilla extract, and 1/4 cup dark rum until combined.
- Step 5: Pour wet ingredients into dry ingredients and mix gently until just combined; do not overmix.
- Step 6: Pour batter evenly over the pineapple slices in the cake pan.
- Step 7: Bake for 40-45 minutes until a toothpick inserted in the center comes out clean and the edges are golden.
- Step 8: Let cake cool in the pan for 10 minutes, then invert onto a serving plate so the pineapple is on top. Serve warm or at room temperature.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Tiki-Inspired Rum-Soaked 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-Soaked 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-Soaked 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-Soaked 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-Soaked 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.
