Rum Pineapple Upside-Down Cake Recipe

This Rum Pineapple Upside-Down Cake Recipe is a decadent and boozy recipe, which is made with spiced rum and fresh pineapple. It’s a stunning skillet dessert, ready in about 9 hours (including overnight soaking).

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Rum Pineapple Upside-Down Cake Ingredients

A decadent, boozy combination for a truly impressive dessert.

For the Soaked Fruit:

• 1 (12-ounce) package frozen pitted cherries, thawed
• 3/4 cup spiced rum
• 1/2 pineapple, peeled, cored, and cut into 1/4-inch thick pieces
• 3/4 cup rum (regular/dark)

For the Cake:

• 2 sticks (1 cup) butter, room temperature, divided
• 3/4 cup sugar
• 5 large eggs
• 2 teaspoons vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon salt
• 3/4 teaspoon baking powder
• 1 tablespoon dark brown sugar

For Serving:

• 1 pint crème fraîche
• Zest of 1 lime and 1 orange

How To Make Rum Pineapple Upside-Down Cake

A step-by-step guide to this stunning and delicious skillet cake.

1. Soak the Fruit (Overnight): In a medium bowl, combine the cherries and the spiced rum. In another bowl, add the pineapple pieces and the 3/4 cup of regular rum. Cover both bowls and refrigerate for at least 8 hours, or preferably overnight.
2. Prep Oven and Make Cake Batter: Preheat the oven to 350°F. In a large bowl, cream together 1 3/4 sticks (14 tbsp) of the butter and the sugar until pale and fluffy. Beat in the eggs one at a time, followed by the vanilla extract. In a separate bowl, whisk together the flour, salt, and baking powder. Add the dry ingredients to the wet ingredients and stir until a smooth batter forms.
3. Make the Caramel Topping: In a 10-inch cast-iron skillet over medium heat, melt the remaining 1/4 stick (2 tbsp) of butter. Add the brown sugar. Using a slotted spoon, add the soaked pineapple pieces to the skillet (reserving the rum). Sauté for about 4 minutes, until the pineapple begins to caramelize.
4. Flambé the Fruit: Add the soaked cherries and the rum they soaked in to the skillet. Carefully remove the skillet from the heat source. Using a long kitchen match, carefully light the rum to flambé it. Let the flames subside naturally. Return the pan to the heat and cook until most of the alcohol has evaporated. Remove from the heat and let it cool for a few minutes.
5. Assemble and Bake: Remove about half of the cooked fruit from the skillet and set it aside in a bowl (this will be served alongside the cake). Pour the prepared cake batter over the fruit remaining in the skillet, spreading it to the edges. Bake for 30 to 45 minutes, or until a toothpick inserted into the center comes out clean.
6. Invert and Serve: Let the cake cool in the skillet for about 5 minutes. Run a knife around the edge to loosen it. Place a large serving plate over the skillet and carefully flip it over to invert the cake. Let it sit for a couple of minutes to release gravity-style. In a small bowl, stir the citrus zests into the crème fraîche. Serve warm wedges of the cake with a dollop of the citrus crème fraîche and a spoonful of the reserved boozy fruit.

Recipe Tips

• Safety First with Flambé: When lighting the rum (Step 4), turn off your exhaust fan/hood to prevent the flames from being sucked up. Use a long match or lighter, and stand back. Keep a large metal lid nearby; if the flames get too high, simply cover the pan to extinguish them.
• Why remove half the fruit? Since you are cooking all the fruit in the skillet to flavor the caramel, leaving it all in would be too much for the bottom of the cake. Saving half creates a delicious, boozy fruit compote to serve on the side.
• Cast Iron Care: A well-seasoned cast-iron skillet is essential for this recipe to ensure the fruit releases from the pan when flipped.
• Can I use canned pineapple? Fresh pineapple is best because it holds its texture during the sauté and flambé process. Canned pineapple is softer and may break down too much.

What To Serve With Rum Pineapple Upside-Down Cake

This boozy, rich cake needs a creamy element to balance the strong rum flavors.

• Citrus Crème Fraîche: (Included in recipe) The tanginess cuts through the sweet caramel perfectly.
• Vanilla Bean Ice Cream: A classic alternative if you prefer something frozen.
• Coffee: A strong cup of coffee pairs well with the brown sugar and rum notes.

How To Store Rum Pineapple Upside-Down Cake

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days. The fruit makes this cake perishable.
• Reheat: This cake is definitely best served warm. Reheat individual slices in the microwave for 20-30 seconds.

Rum Pineapple Upside-Down Cake Nutrition Facts

(Per serving, assuming 8 slices)

• Calories: ~520 kcal
• Total Fat: 28g
• Saturated Fat: 16g
• Cholesterol: 160mg
• Sodium: 380mg
• Total Carbohydrate: 55g
• Dietary Fiber: 2g
• Sugars: 35g
• Protein: 6g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

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