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Rum-Infused Pineapple Upside-Down Cake



  • Serves 8
  • Cooks in 55 mins (15m prep + 40m cook)
  • Difficulty: Easy
  • Tastes: Bitter Salty Sour Sweet Umami
  • Estimated nutrition per serving

Easy quick rum cake

local_grocery_store Ingredients

restaurant_menu Method

  1. 1.Preheat your oven to 350°F (175°C).
  2. 2.In a 9-inch round cake pan, pour the melted butter and sprinkle the brown sugar evenly over it.
  3. 3.Arrange the pineapple slices on top of the brown sugar, fitting them snugly.
  4. 4.In a mixing bowl, whisk together the flour, baking powder, and salt.
  5. 5.In a separate bowl, whisk together the granulated sugar, vegetable oil, eggs, vanilla extract, and 1/4 cup of rum.
  6. 6.Add the dry ingredients to the wet ingredients and mix until just combined.
  7. 7.Stir in the milk and reserved pineapple juice.
  8. 8.Pour the batter over the pineapple slices in the cake pan.
  9. 9.Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
  10. 10.Remove the cake from the oven and let it cool in the pan for 10 minutes.
  11. 11.Place a serving plate upside down on top of the cake pan, then carefully flip the cake onto the plate.
  12. 12.Remove the pan and let the cake cool completely.
  13. 13.Before serving, drizzle the remaining 1/4 cup of rum over the cake.
  14. 14.Slice and serve with whipped cream on top.

lightbulb_outline Tips

  • chevron_rightFor an extra kick of rum flavor, you can brush the cake with rum syrup before serving.
  • chevron_rightFeel free to add a sprinkle of cinnamon or nutmeg to the batter for a warm and cozy touch.
  • chevron_rightServe the cake warm or at room temperature for the best taste and texture.