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Pineapple Upside Down Rum Cake

Pineapple Upside Down Rum Cake

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While we were in Palm Springs, our friend Andy, wanted to make a pineapple upside down cake using a fresh pineapple he had sitting around.   The dilemma was that the pineapple was really fresh, and not canned.  The dilemma I know but most recipes call for canned pineapple.  I found a recipe that was featured in Gourmet magazine a few years ago and decided to changed it up a bit.  Make it mine so to say or at least kind of mine with this Pineapple Upside Down Rum Cake.  The end result?  Buttery, rummy, sweet and melt in your mouth goodness!

Pineapple Upside Down Cake 1209

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Pineapple Upside Down Rum Cake


For topping:

  • 1 medium pineapple, peeled, cored and cut into cubes
  • 1 stick unsalted butter
  • 1 cup packed light brown sugar

For batter:

  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 stick unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1/2 cup dark rum

Preheat oven to 350°F.  Butter bottom and sides of an 8 or 9-inch cake pan.

Make topping:
Cut pineapple crosswise into cubes.

Melt butter in skillet. Add brown sugar and simmer over moderate heat, stirring 5 minutes.

Add pineapple.  Remove from heat.

Pour into prepared cake pan.

Make batter:

Sift together flour, baking powder, and salt.

Beat butter in a large bowl with an electric mixer until light and fluffy, then beat in granulated sugar.

Add eggs, 1 at a time, beating well after each addition. Beat in rum.

Add half of the flour mixture and beat on low speed just until blended.

Add remaining flour mixture, beating just until blended.

The batter may appear slightly curdled, this is okay.

Spoon batter over pineapple topping and spread evenly.

Bake cake in the middle of oven until golden and a tester comes out clean, about 45 minutes.

Let cake stand in pan for 5 minutes.

Invert a plate over pan and invert cake onto plate.



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Barabara Bakes

Tuesday 15th of December 2009

This looks fabulous! I love that it's fresh pineapple and cubed so you get more fruit in every bite!


Saturday 12th of December 2009

A dessert after my own heart. It looks gorgeous! I love pineapple and this sounds like a nice cake to serve this Christmas. We're having guests from Hawaii and I've been trying to think of something Hawaii-ish to make for them that won't take forever to make. I think I can add some coconut milk or coconut rum to this and that would be it! =) Thanks for the inspiration!