Pineapple Rum Upside-Down Cake


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Pineapple and rum give this cake a rich island flavor.

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  • 6 Tbs. unsalted butter
  • 1 C. unsalted butter, softened
  • 1/2 C. light brown sugar, packed
  • 1/2 C. rum (dark rum works best)
  • 6 slices canned pineapple in juice, drained or fresh pineapple , 1/4 inch thick
  • 1 C. sugar
  • 2 eggs
  • 2 tsp. vanilla extract
  • 2 C. flour
  • 1 1/2 tsp. baking powder
  • 1 tsp. salt

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Preheat oven to 350 degrees. In a small sauce pan, melt 6 Tbs. butter, brown sugar, and 1/4 C. of the rum over low heat. Do not use higher heat, as rum will flame! Pour mixture into 13x9 baking dish. Cut pineapple slices in half and arrange on top of butter and sugar mixture. In a large mixing bowl, combine 1 C. softened butter with white sugar and cream with electric mixer. Add eggs, one at a time, mixing well after each addition. Add vanilla and mix well.

In a small bowl, combine flour, baking powder and salt and mix well. Add flour mixture to batter, a little at a time, mixing well after each addition. Add the remaining 1/4 C. rum to the batter and mix well. Pour the batter evenly over the pineapple slices and smooth the top. Bake about 35 minutes, until a toothpick inserted in the center comes out clean. Let cool in the pan 5 minutes before inverting onto a serving platter.

Yield: 10 servings

Reviews (2)

  • I hate these recipes on video !! because you never give the recipe's and if you do it's sooo fast you can't write them down. If you can tell me how to get them please e-mail me.

    Flag as inappropriate grammieb7  |  February 4, 2013

  • I made this cake exactly as directed. The rum was overwhelming.

    Flag as inappropriate cdp907  |  January 8, 2009

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