Pineapple Rum Upside Down Cake Recipe

Pineapple Rum Upside Down Cake picture


Preparation Time20 MinCooking Time40 Min
Ready In1 Hr 0 MinDifficulty LevelMedium
Health IndexJust EnjoyCuisine
Main Ingredient


 Unsalted butter1 1⁄3 Cup (21.33 tbs) (6 Tablespoons Or 3/4 Stick + 1 Cup Or 2 Sticks, At Room Temperature)
 Packed light brown sugar1⁄2 Cup (8 tbs)
 Dark rum1⁄2 Cup (8 tbs)
 Fresh pineapple slices6 , halved crosswise (1/4 Inch Thick)
 Granulated sugar1 Cup (16 tbs)
 Eggs2 Large
 Pure vanilla extract2 Teaspoon
 All-purpose flour2 Cup (32 tbs)
 Baking powder1 1⁄2 Teaspoon
 Salt1 Teaspoon
 Vanilla ice cream/Banana rum ice cream1 Cup (16 tbs) (Use As Required)

Nutrition Facts

Serving size: Complete recipe

Calories 5146 Calories from Fat 2486

% Daily Value*

Total Fat 282 g434%

Saturated Fat 173.9 g869.4%

Trans Fat 0 g

Cholesterol 1173.6 mg

Sodium 2914.2 mg121.4%

Total Carbohydrates 582 g194%

Dietary Fiber 9.7 g38.9%

Sugars 381.6 g

Protein 49 g98.7%

Vitamin A 179.9% Vitamin C 28.1%

Calcium 102.6% Iron 81.2%

*Based on a 2000 Calorie diet


1) Preheat the oven to 350°F.

2) In a 13 x 9 x 2-inch flameproof baking dish, place 6 tablespoons butter, brown sugar and 1/4 cup rum over a stove on low heat.
3) Arrange the pineapple slices over the melted butter mixture and keep aside.
4) In a mixing bowl, cream 1 cup butter and granulated sugar with an electric mixer.
5) Gradually add the eggs, mix well, then, stir in the vanilla.
6) In a small bowl, mix the flour, baking powder and salt together.
7) Gradually stir into the batter, mix well and stir in 1/4 cup rum.
8) Spread the batter evenly over the pineapple slices and smoothen it with a spatula.
9) Bake in the preheatedoven for about 35 minutes. Allow the cake to cool for 5 minutes, then invert on a serving plate.

10) Slice and serve warm or at room temperature with a scoop or two of ice cream.
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