Rum Soaked Upside Down Pineapple Cake

Rum Soaked Upside Down Pineapple Cake


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Make this tropical treat during your stay-cation this summer. Pineapple soaked rum is a great dessert on its own, but it’s even better with maraschino cherries and cake batter!

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Time needed

30 min preparation + 35 min cooking

Serving Size / Yield

8 servings


  • 6 pineapple rings
  • ½ cup spiced rum
  • ¼ pound butter
  • ½ cup chopped nuts
  • 1 cup packed brown sugar
  • ¼ cup reserved pineapple juice
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup flour
  • 1 cup white sugar
  • 3 eggs
  • 3 maraschino cherries halved

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Soak the pineapple rings in rum overnight. Then preheat the oven to 350 degrees F. In a large skillet melt the butter and brown sugar together. Put the rum soaked pineapple rings at the bottom of the pan in one layer. Simmer over low heat. Separate the eggs then mix the white sugar, pineapple juice, and egg yolks. In a separate bowl, sift the flour, salt, and baking powder together. Then beat the egg whites until peaks form. Mix the flour mixture into the egg and sugar mixture until its combined then fold in egg whites. Transfer the pineapple and brown sugar mixture to a baking pan. Put one cherry half in each pineapple ring and sprinkle with chopped nuts. Spoon the batter over the pineapple and nuts. Bake for 25 minutes. Let the cake cool and then invert it on the plate.

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