1. Recipes

How to Make Pineapple Upside-Down Cake with Rum - A Step-by-Step Guide

Looking for a delicious and impressive dessert to bring to your next gathering? Look no further than this irresistible Pineapple Upside-Down Cake with Rum. This classic dessert has been a favorite for generations, and this recipe puts a modern twist on the traditional version by adding a splash of rum for an extra layer of flavor.

One of the best things about Pineapple Upside-Down Cake is that it's surprisingly easy to make. The cake starts with a simple batter that is poured over a l...

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Ingredients

  • 1 cup brown sugar
  • ½ cup unsalted butter
  • 1 tablespoon honey
  • 1 (8 ounce) can sliced pineapple
  • ½ cup buttermilk
  • ¼ cup dark rum
  • 2 ¼ cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon pumpkin pie spice
  • ¼ teaspoon salt
  • 1 cup white sugar
  • ¾ cup packed brown sugar
  • ¾ cup unsalted butter, softened
  • 3 large eggs
  • 1 tablespoon vanilla extract

Information

  • Prep Time: 20 mins
  • Cook Time: 35 mins
  • Additional Time: 30 mins
  • Total Time: 1 hr 25 mins
  • Servings: 14
  • Yield: 1 8-inch layer cake

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Melt brown sugar, butter, and honey for topping in a small saucepan over medium heat, stirring until smooth.
  • Pour butter mixture into the bottoms of two ungreased 8-inch round cake pans. Drain pineapple slices and reserve 1/4 cup juice for the cake. Layer pineapple slices on top of the butter mixture.
  • Combine buttermilk, rum, and reserved pineapple juice in a small bowl. Combine flour, baking powder, cinnamon, pumpkin pie spice, and salt in another small bowl.
  • Beat white and brown sugars with butter in a large bowl until creamy. Add eggs, one at a time, mixing well after each addition. Beat in vanilla. Mix in 1/2 of the flour mixture, then all of the buttermilk mixture, and finally the remaining flour mixture until well combined. Divide cake batter evenly between the two pans.
  • Bake in the preheated oven until cakes are golden and a toothpick inserted in the centers comes out clean, 30 to 35 minutes.
  • Remove from the oven place on wire racks until completely cooled, 30 to 45 minutes. Turn one cake out onto a serving plate, then carefully turn second cake directly on top of the first.

    • Nutrition

    427 cal.

    • Total Fat: 18g
    • Saturated Fat: 11g
    • Cholesterol: 84mg
    • Sodium: 147mg
    • Total Carbohydrate: 62g
    • Dietary Fiber: 1g
    • Total Sugars: 46g
    • Protein: 4g
    • Vitamin C: 2mg
    • Calcium: 88mg
    • Iron: 2mg
    • Potassium: 94mg

    Categories

    Baking recipes
    Dessert recipes
    Cake recipes
    Fruit recipes
    Rum recipes