Caribbean Rum-Infused Pineapple Upside Down Cake
Ingredients
- ¼ cup · ≈ 60 ml
melted, divided
How to measure
- ½ cup · ≈ 100 g
How to measure
- 6 slices
canned, drained
How to measure
- 1 teaspoon · ≈ 5 ml
How to measure
- 1 cup · ≈ 120 g
sifted
How to measure
- ¾ cup · ≈ 150 g
How to measure
- 1 teaspoon · ≈ 5 g
How to measure
- ¼ teaspoon · ≈ 1.25 g
How to measure
- ⅓ cup · ≈ 80 ml
How to measure
- 1
How to measure
Ingredient quantities adjust from the original 4 servings. Instructions and cooking times stay unchanged.
Measurement guide
tbsp = tablespoon · tsp = teaspoon. Use measuring spoons, not table cutlery. Metric equivalents are estimates. ¾ = three quarters; ½ = one half; ¼ = one quarter.
Directions
Prepare the pineapple topping
Preheat your oven to 350°F (175°C) to ensure even baking. Begin by preparing the pineapple topping: evenly spread 1/4 cup of melted unsalted butter in the bottom of a 9-inch round cake pan. Sprinkle 1/2 cup of brown sugar evenly over the butter, which will melt and caramelize during baking. Arrange six drained pineapple slices in a single decorative layer over the brown sugar mixture. This initial step creates a rich, sticky caramel base that will become the top of your upside down cake once inverted. Set the prepared pan aside while you make the batter.
Make the cake batter
In a mixing bowl, sift together 1 cup of all-purpose flour, 3/4 cup of granulated sugar, 1 teaspoon of baking powder, and 1/4 teaspoon of salt to aerate the dry ingredients and ensure the cake’s light texture. In another bowl, whisk together 1/3 cup of whole milk, 1 large egg, any remaining melted butter from earlier, and 1 teaspoon of rum extract until smooth and well combined. Gradually incorporate the wet ingredients into the dry mixture, stirring gently but thoroughly to avoid overmixing. The result should be a smooth, homogenous batter that will bake into a tender, flavorful cake.
Bake the cake
Carefully pour the prepared batter evenly over the pineapple and caramel mixture in the cake pan. Be cautious not to disturb the pineapple arrangement. Place the pan into the preheated oven and bake for 35 to 40 minutes. To test doneness, insert a toothpick into the center of the cake; it should come out clean without batter clinging to it. Additionally, the cake should spring back when lightly pressed. Baking at the correct temperature and for the appropriate duration ensures the cake cooks through while retaining moisture beneath the caramelized topping.
Cool and invert the cake
After baking, remove the cake from the oven and allow it to cool in the pan on a wire rack for about 10 minutes. This resting period helps the caramel set slightly, making it easier to turn the cake out without sticking or breaking. Run a knife gently around the edges to loosen the cake. Place a serving plate upside down over the top of the cake pan, then carefully invert the pan and plate together so the cake releases onto the plate with the pineapple slices facing up. Let the cake cool slightly before serving to allow the caramel to firm up just enough, enhancing the flavor and texture of the iconic upside down cake.
Pineapple upside down cake is a beloved classic with its rich caramelized topping and tender crumb. This Caribbean Rum-Infused Pineapple Upside Down Cake adds a delicious tropical flair by incorporating rum extract into the batter, enhancing the flavor without alcohol content. This technique results in a moist, flavorful cake with a subtle complexity distinctive to Caribbean-inspired desserts.
Using brown sugar and fresh pineapple slices creates a luscious caramel glaze that seeps into the cake during baking, making it moist and flavorful. The vibrant pineapple rings not only add visual appeal but also contribute juiciness and a natural sweetness that perfectly complements the buttery base. This easy recipe is perfect for beginner to intermediate home cooks looking for a simple yet impressive dessert to serve year-round.
This upside down cake pairs beautifully with vanilla ice cream or whipped cream for a Caribbean-style celebration at home. The rum flavor cake brings a subtle warmth that lingers on the palate, setting it apart from traditional pineapple upside down cake versions. The combination of caramelized topping and tender crumb offers a delightful texture contrast that makes this dessert a standout choice for any occasion.
How to Make Upside Down Cake
- Prepare the pineapple topping: Preheat your oven to 350°F (175°C) to ensure even baking. Begin by preparing the pineapple topping: evenly spread 1/4 cup of melted unsalted butter in the bottom of a 9-inch round cake pan.
- Make the cake batter: In a mixing bowl, sift together 1 cup of all-purpose flour, 3/4 cup of granulated sugar, 1 teaspoon of baking powder, and 1/4 teaspoon of salt to aerate the dry ingredients and ensure the cake’s light texture. In another bowl, whisk together 1/3 cup of whole milk, 1 large egg, any remaining melted butter from earlier,…
- Bake the cake: Carefully pour the prepared batter evenly over the pineapple and caramel mixture in the cake pan. Be cautious not to disturb the pineapple arrangement.
- Cool and invert the cake: After baking, remove the cake from the oven and allow it to cool in the pan on a wire rack for about 10 minutes. This resting period helps the caramel set slightly, making it easier to turn the cake out without sticking or breaking.
Equipment
- 9-inch round cake pan
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Spatula
- Stovetop or microwave-safe bowl for melting butter
Metric measurements
For the original 4 servings. This reference table stays fixed when you change the portions above.
| Ingredient | US amount | Metric equivalent |
|---|---|---|
| unsalted buttermelted, divided | ¼ cup | 60 ml |
| brown sugar | ½ cup | 100 g |
| pineapple slicescanned, drained | 6 slices | 6 slices |
| rum extract | 1 teaspoon | 5 ml |
| all-purpose floursifted | 1 cup | 120 g |
| granulated sugar | ¾ cup | 150 g |
| baking powder | 1 teaspoon | 5 g |
| salt | ¼ teaspoon | 1.25 g |
| whole milk | ⅓ cup | 80 ml |
| large egg | 1 | 1 |
Cooking tips
- Use fresh or canned pineapple slices but drain canned pineapple well to avoid sogginess.
- Ensure the melted butter for the topping is evenly spread to help caramelize the sugar properly.
- Avoid overmixing the batter to keep the cake tender and moist.
- Cool the cake slightly before inverting to prevent the topping from sticking to the pan.
Substitutions
- Replace rum extract with vanilla extract for a milder, non-alcoholic flavor variation.
- Use light brown sugar instead of dark brown sugar for a less intense caramel flavor.
Storage and reheating
Store any leftover cake in an airtight container to maintain moisture and prevent it from drying out. It can be kept at room temperature for up to 2 days, which works well if you plan to serve it soon. For longer storage, refrigerate the cake for up to 4 days; however, refrigeration may slightly alter the texture by firming the caramel topping.
When ready to serve, gently reheat individual slices in the microwave for 15 to 20 seconds or warm them in a low oven until heated through. To enjoy the best flavor and maintain a soft crumb with a luscious topping, consuming the cake fresh is recommended.
Allergen notes
Potential allergens include eggs, milk, wheat (gluten). Check all labels and substitutions; this is not an exhaustive allergen assessment.