A rich twist on the classic, this Pineapple Upside Down Rum Cake is a moist, sweet rum-infused tropical treat. It’s bursting with the flavors of fresh pineapple, sweet cherries, caramelized brown sugar, and a splash of rich rum.
An easy-to-make, mouthwatering dessert perfect for summer picnics and BBQs.
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Upside Down Cakes
One of the easiest ways to bake a cake for a party without having to decorate it is to bake a pineapple upside-down cake. The bright yellow rings with red centers are party-ready. This is one of the most recognizable cakes you can make! By adding a bit of rum, you can make a moist pineapple upside down cake that everyone raves about!
Pineapples aren't the only fruit you can use to make an upside down cake. How about a Banana Upside Down Cake and Mango Upside Down Cake? Both options look super festive and taste just as incredible too.
Why You'll Love This Pineapple Rum Cake
I didn't take any shortcuts to make this gourmet pineapple upside down cake. The entire recipe is made from scratch. You can taste the difference. Since it's homemade, it tastes just like grandma's pineapple upside down cake.
Even though the rum does help it stay moist, the sour cream does too. This means you don't have to worry about the rum flavor standing out too much.
I made this rum cake in a cake pan instead of a skillet. That makes it a lot easier (and clean-up is easier too).
Keep reading for ideas of different simple substitutions you can make to this recipe. Make it your own! There are so many variations you can make to this classic and easy pineapple upside down cake.
Ingredients
Here's what you'll need for the pineapple topping:
- Canned pineapple slices
- Butter
- Brown sugar
- Maraschino cherries
Note: You can use fresh pineapple and cherries if desired. If using fresh pineapple, peel, core, and slice it into rings that are ⅓-inch thick. Remember to pit the cherries too.
Here's what you'll need for the rum pineapple cake batter:
- Light brown sugar
- White granulated sugar
- Butter
- Extra large eggs
- Vanilla extract
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Lemon zest
- Sour cream
- Milk
- Pineapple juice
- Rum
Best Rum for Baking
When you're baking with rum, it is best to use a good, moderately-priced one. Save expensive ones for sipping. White or gold rum is great for cakes. Bacardi Superior White, Bacardi Gold, or Myer's Dark Rum are the most commonly used ones for rum cake.
Flavored rums will add to the overall flavor of the dessert so use it only when it won't clash with or overpower the cake ingredients. For this boozy pineapple upside down cake, Captain Morgan or Malibu Pineapple Rum would be great for adding extra pineapple flavor.
How to Make Rum Pineapple Upside Down Cake with Rum
- Pour melted butter into round cake pan. Brush up sides as well.
- Sprinkle the brown sugar over the butter.
- Arrange the pineapple rings around edge and place one in center.
- Add a cherry to the middle of each pineapple ring. Set aside.
- Beat butter and both sugars together until creamy.
- Add eggs and beat until smooth and continue to beat while adding vanilla extract.
- Combine dry ingredients together including zest.
- In a medium bowl, mix sour cream, milk, pineapple juice and rum.
- Add some of the dry ingredients to the creamed mixture.
- Add some of the liquid ingredients to the batter. Keep alternating until the dry and liquid ingredients have all been added.
- Mix until just combined.
- Pour the batter over the pineapple layer.
- Ready to bake.
- Bake for 30 minutes covered with foil then uncover and bake 15 minutes more. Remove to wire rack when done and let cool 10-15 minutes.
To finish, run a knife around the edges of the pan then place a serving plate over the top and invert the cake onto the plate. Replace any pineapple rings or cherries that may have been stuck to the pan then allow to cool.
Recipe Tips
To prevent the pineapple from sticking to the pan, line the bottom with parchment paper. You can cut parchment into a circle or use 9-inch cake pan liners.
To make a non-alcoholic cake, substitute the rum with pineapple juice. It won't have the rum flavor but will still be delicious. Most rum extracts contain alcohol. If you can find rum flavoring without alcohol, use 1 teaspoon.
Recipe Variations
You can use other alcohol or flavored rum in this cake for additional flavor:
- Bourbon - Pairs beautifully with brown sugar and pineapple.
- Captain Morgan Spiced Rum - makes it a spice cake.
- Malibu Coconut Rum - this coconut rum adds a little extra tropical flavor.
- Hennessy Cognac - adds a special richness.
How to Store and Freeze
Storing Pineapple Upside Down Cake: After the cake has cooled completely, store it covered or in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.
Freezing Pineapple Upside Down Cake: Cool the cake completely then either freeze the whole cake or slice it into portions. Wrap the cake or slices tightly in plastic wrap. Put the wrapped cake or slices into a zip-top freezer bag or a freezer-safe container. Freeze it for up to 3 months. Thaw it in the fridge overnight.
More Old-Fashioned Cake Recipes
Find lots of easy dessert recipes right here on 2CM!
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Pineapple Upside Down Rum Cake
Equipment
Ingredients
For Pineapple Layer
- ¼ cup unsalted butter melted
- ½ cup light brown sugar
- 7 pineapple slices from can blotted dry
- 7 maraschino cherries blotted dry
For Rum Cake
- ¾ cup light brown sugar
- ¼ cup granulated sugar
- ½ cup butter
- 2 extra large eggs
- 1 ½ teaspoons vanilla extract
- 1 ½ cups flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon lemon zest
- ¼ cup sour cream
- ½ cup milk
- 2 Tablespoons pineapple juice
- 2 Tablespoons rum
Instructions
- Preheat oven to 350°F.
Pineapple Layer
- Pour melted butter into 9”x2” deep round cake pan. Brush up sides as well.
- Sprinkle the brown sugar over the butter.
- Arrange the pineapple rings on top of the sugar and press down firmly. Place the cherries in the center of the pineapple rings. Refrigerate to help solidify the butter and hold the pineapple slices in place.
Rum Cake
- In a large bowl, cream butter and sugars together until creamy. Beat in eggs until smooth.
- Add vanilla extract.
- Combine flour, baking powder, baking soda, salt and lemon zest.
- In a separate bowl, mix sour cream, milk, pineapple juice and rum.
- Alternately add the dry ingredients and wet ingredients to the creamed mixture. Mix just until combined.
- Pour the cake batter over the pineapple.
- Bake for 30 minutes then cover with foil and bake for 15 minutes more. Remove and place on wire rack to cool for 10-20 minutes.
- Run knife around outer edges of cake pan then place serving plate over pan and invert pineapple rum cake onto plate. Replace any pineapple rings that may have stuck to pan. Allow to cool.
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