The classic pineapple upside-down cake is beloved for a reason: it’s a symphony of juicy pineapple, rich caramel, and fluffy cake. But why not add a touch of the unexpected for an even more irresistible dessert? This recipe incorporates the warmth of spiced rum, creating a truly unique and flavorful experience.
Appeal of Pineapple Upside-Down Cake
A classic pineapple upside-down cake with a twist of spiced rum, creating a flavorful and irresistible dessert.
- (9-inch) round cake pan
- Saucepan
- Medium bowl
- Large bowl
- Whisk
- Mixer
- Measuring cups and spoons
For the Pineapple Topping:
- ½ cup (1 stick) unsalted butter
- ¾ cup packed light brown sugar
- 1 (15-ounce) can sliced pineapple rings ((drained, with juice reserved))
- 10 maraschino cherries (optional)
For the Spiced Rum Cake:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup spiced rum (such as Sailor Jerry’s or Captain Morgan)
- ½ cup reserved pineapple juice
Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan.
Make the Pineapple Topping: In a saucepan over medium heat, melt butter and brown sugar together, stirring constantly until the sugar dissolves and the mixture becomes bubbly. Remove from heat and pour into the prepared cake pan, tilting the pan to coat the bottom evenly.
Arrange pineapple slices in a single layer over the caramel sauce. You can create a concentric circle pattern or get creative with a more artistic design.
Make the Spiced Rum Cake: In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
In a large bowl, cream together softened butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract.
Alternately add the dry ingredients and reserved pineapple juice to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined, then stir in the spiced rum.
Pour the cake batter over the pineapple topping in the prepared pan.
Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes before inverting it onto a serving plate. Serve warm with whipped cream or vanilla ice cream for an extra decadent treat.
Recipe Notes
- For a stronger rum flavor, add an extra tablespoon of spiced rum to the cake batter.
- If you don’t have spiced rum, you can substitute with regular dark rum and add a pinch of ground cloves and allspice to the dry ingredients.
- Use fresh pineapple slices for the best flavor and texture.
- To prevent the cherries from sinking to the bottom, toss them in a little flour before placing them on the pineapple.
