This Pineapple Upside-Down Cake with Rum is a delicious and unique twist on a classic dessert. The combination of sweet pineapple, buttery brown sugar, and a hint of rum creates a rich and flavorful cake that is sure to please.
The cake is easy to make and can be served warm or cold. The rum adds a subtle flavor that will have your guests asking for seconds.
Whether you’re hosting a dinner party or just looking for a special treat, this Pineapple Upside-Down Cake with Rum is sure to be a hit.
Timing For Pineapple Upside-Down Cake with Rum
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Yield: 1 9-inch cake
-1/2 cup (1 stick) butter, melted
-1/2 cup packed light brown sugar
-1 (20-ounce) can pineapple rings, drained
-1/4 cup dark rum
-1/2 cup granulated sugar
-1/2 cup vegetable oil
-2 large eggs
-1 teaspoon vanilla extract
-1 1/2 cups all-purpose flour
-1 teaspoon baking powder
-1/4 teaspoon salt
-1/2 cup chopped pecans (optional)
1. Preheat oven to 350°F (175°C). Grease a 9-inch (23 cm) round cake pan.
Making a pineapple upside-down cake with rum is a delicious way to enjoy a classic dessert. To begin, preheat the oven to 350°F (175°C). Grease a 9-inch (23 cm) round cake pan with butter or margarine. Place a layer of pineapple slices on the bottom of the pan.
2. Arrange pineapple slices in the bottom of the cake pan.
Grease a 9-inch round cake pan with butter and arrange pineapple slices in the bottom. Sprinkle brown sugar over the pineapple slices and dot with butter. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a small bowl, combine melted butter and dark rum.
In a small bowl, combine melted butter and dark rum. Pour the mixture over the pineapple and brown sugar. In a separate bowl, mix together the cake mix, eggs, and oil until combined. Pour the cake batter over the pineapple and spread evenly.
4. In a separate bowl, mix together the cake mix, eggs, oil, and water.
Arrange pineapple rings on top of the mixture and place a maraschino cherry in the center of each ring. In a separate bowl, mix together the cake mix, eggs, oil, and water.
5. Pour the cake batter over the pineapple and rum mixture.
Finally, pour a mixture of rum and melted butter over the pineapple slices. Once the pineapple and rum mixture is ready, pour the cake batter over it and spread it evenly. Finally, bake the cake for 40-45 minutes.
6. Bake for 40-45 minutes.
Bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool for 10 minutes before inverting it onto a plate. Serve warm or at room temperature.
7. Let the cake cool for 10 minutes before inverting onto a plate.
To ensure the cake cools evenly, it’s best to leave it in the pan and let it sit for the full 10 minutes. Once the 10 minutes is up, place a plate over the top of the pan and carefully invert the cake onto the plate.
If the cake doesn’t come out easily, gently shake the pan to loosen it. If the cake still won’t come out, use a butter knife to loosen the edges and then invert it.
8. Serve warm or at room temperature. Enjoy!
Pour the batter over the pineapple slices and spread evenly. Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
Let the cake cool for 10 minutes before inverting onto a plate. Serve warm or at room temperature. Enjoy!
Nutrition Facts (per serving)
Calories: 474 kcal,
Carbohydrates: 68 g,
Protein: 5 g,
Fat: 18 g,
Saturated Fat: 11 g,
Cholesterol: 73 mg,
Sodium: 463 mg,
Potassium: 144 mg,
Fiber: 2 g,
Sugar: 45 g,
Vitamin A: 573 IU,
Vitamin C: 8 mg,
Calcium: 86 mg,
Iron: 1 mg