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Brown Sugar & Rum Pineapple Upside Down Cake topped with caramelized pineapple slices

Brown Sugar & Rum Pineapple Upside Down Cake

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A warm, sweet cake with caramelized pineapple and a rich, buttery batter, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 servings
Course: Cake, Dessert
Cuisine: American
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

Pineapple Layer
  • 1 can Pineapple slices (fresh or canned) Use ripe pineapple for better flavor.
  • 1 cup Brown sugar
  • 1/2 cup Unsalted butter Melted.
Cake Batter
  • 1.5 cups All-purpose flour
  • 2 teaspoons Baking powder
  • 1/4 teaspoon Salt
  • 1 cup Granulated sugar
  • 3 large Eggs
  • 1/4 cup Rum (optional) Use rum extract for a non-alcoholic option.
  • 1 teaspoon Vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a skillet, combine butter and brown sugar over medium heat. Stir until melted and bubbly.
  3. Add pineapple slices to the skillet and coat them with the caramel mixture.
Baking
  1. Pour the caramel mixture into a round cake pan and arrange the pineapple on top.
  2. In a bowl, whisk together flour, baking powder, and salt.
  3. In another bowl, beat granulated sugar, eggs, rum, and vanilla until creamy.
  4. Gradually add the dry ingredients to the wet mix until combined.
  5. Pour the batter over the pineapple layer and bake for 35-40 minutes or until a toothpick comes out clean.
Cooling and Serving
  1. Let the cake cool in the pan for a few minutes.
  2. Invert the cake onto a plate carefully.

Nutrition

Serving: 1gCalories: 320kcalCarbohydrates: 45gProtein: 3gFat: 15gSaturated Fat: 9gSodium: 200mgSugar: 25g

Notes

Store in an airtight container at room temperature for up to three days or refrigerate for up to a week. Wrap tightly for freezing.
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