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If you could taste a hug from Mom, it might taste like this warm, buttery rum pineapple upside down cake — rich, caramelized, and just a little bit indulgent.
This version takes the classic pineapple upside down cake you grew up loving and gives it a deeper, more decadent twist with brown sugar and a splash of rum. The result is a richer caramel flavor, a softer crumb, and a slightly more grown-up take on a nostalgic favorite.
If you’re looking for the traditional version, be sure to try my Pineapple Upside Down Cake. But if you want something a little more elevated and special, this rum version is absolutely irresistible.
What I Love About This Recipe
- Brown sugar and rum
- Rich and delicious
How To Make Rum Pineapple Upside Down Cake Recipe
Serving up this rich flavor-intense upside down cake is easier than you think.
First, you’ll soak your pineapple rings in rum and melt your brown sugar in a cast-iron skillet. Arrange your pineapples and pecans in the brown sugar skillet before pouring your batter in.
Bake it up in the oven and flip it onto a serving plate while still warm. Voila!
⭐ Pro Tips
⭐ Don’t overmix the batter
Overmixing strengthens gluten and can make your cake tough. Mix just until combined for a soft, tender crumb.
⭐ Spoon the batter into the pan
The batter will be thick, so spooning it in helps keep your pineapple and pecans in place for a prettier finished cake.
⭐ Use dark brown sugar
Dark brown sugar gives this version its deeper caramel flavor and rich color.
⭐ Choose a smooth dark rum
A smooth, mellow rum adds warmth without overpowering the cake.
Storing + Freezing + Make-Ahead
How Long Can You Keep This In The Fridge?
Your pineapple upside down cake will stay fresh and yummy in the fridge for 3 days if stored correctly. I’ve never had one last that long, though. Once the FAM descends on it – it’s gone! It’s also probably best to reserve the FDA-recommended 2-hour serving rule.
Can This Be Froze?
Absolutely! This pineapple upside down cake freezes really well but I like to serve it warm, so I typically don’t freeze mine.
- Just slow-thaw it in the fridge overnight. You can even pop it into a warm oven to heat it up a bit.
Upside-Down Cake Make-Ahead Tips:
Like I said, I think this cake is best fresh out of the oven, but it’ll stay good for a couple of days. Just make sure to protect it from the air so it doesn’t dry out. It should go into the fridge since it has fruit on it and it’s traditionally served cold anyway.
Tools to Make
- An 11×14 baking dish to marinade pineapple rings
- A 9 ½ inch cast iron skillet to build the cake in.
- It helps to have an electric mixer for the cake batter
More Fruity Cake Recipes
Here are some other fruity cake recipes you may enjoy.
- Hummingbird Cake – sweet bananas, tart pineapple, and a bright cream cheese frosting!
- Apple Dump Cake Recipe – Tender fruit and a rich, buttery cake covered with crunchy crumbs
- Bisquick Strawberry Short Cake -The easiest way to make homemade sweet shortcakes to cradle fresh, juicy strawberries and whipped cream.
- Caramel Apple Sheet Cake – super moist, deliciously spiced cake
- Banana Pound Cake – forget all about regular ‘ole banana bread
- Harvey Wallbanger Cake – the 70’s cake!
Tried This Recipe?
If you make this rum pineapple upside down cake, I’d love to hear what you think! 💛
Please leave a star rating and a quick comment below — your feedback helps other home cooks and means so much to me!
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Thanks for stopping by my kitchen today — happy cooking, friends! 💗 Kathleen
Pineapple Upside Down Cake
Ingredients
- 5 rings fresh pineapple Cut Into 1/2 Rings
- 1/2 cup dark rum
- 6 tablespoons plus 1/2 cup unsalted butter
- 1 2/3 cups dark brown sugar packed, divided
- 1/3 cup pecan halves
- 1 2/3 cups all-purpose flour
- 1 teaspoon dried ground ginger
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 eggs large
- 1 tablespoon vanilla extract
- 1 teaspoon mild flavored molasses
- 2/3 cup buttermilk well shaken
Instructions
- Preheat oven to 350°F (177°C).
- Pour rum (1/2 cup) into a 10x14 Pyrex baking dish. Place pineapple rings (5) in rum and flip them to coat. Let stand for about 30 minutes at room temperature.
- Melt 6 tablespoons of butter in a 9 ½-inch cast iron skillet over medium heat. Add 1 cup of the brown sugar and whisk until sugar dissolves and syrup boils about 2 minutes. Drain the pineapple and arrange it in a skillet in a nice pattern. Tuck pecan pieces (1/3 cup) into spaces.
- Whisk flour (1 2/3 cups), ginger (1 teaspoon), baking powder (1 teaspoon), baking soda (1 teaspoon), and salt (1/2 teaspoon) in a medium bowl.
- Beat 1/2 cup butter and 2/3 cup brown sugar in a large bowl. Beat in eggs (3), vanilla extract (1 tablespoon), and molasses (1 teaspoon). Beat in flour mixture in 3 additions alternating with 2 additions of buttermilk (2/3 cup). Spoon batter over pineapple.
- Bake in preheated oven for about 35-40 minutes or until a toothpick inserted in the center of the cake comes out clean.
- Allow the cake to cool for about 5 minutes. Place a large plate over the cast iron pan and flip it over. The cake should pop right out. Be careful! I don't think anything is hotter than cast iron!
ohhhh this is my mums all time favourite cake, im scared to attempt it incase it doesnt live upto her expectations, but with rum involved…might just have to give this one a go! 🙂
Beautiful cake! I love the way you added half pineapple rings to the sides…I'm doing the same next time 🙂
Oh this cake sounds delicious! YUM!
I think the danger in this would be that I just eat the pineapple brown sugar topping off the cake. Looks so good.
Oh yes…this just screams summer goodness to me. How can you go wrong with pineapple and rum? Thank you for sharing another beautiful recipe with me. I'm sorry I've been so absent! You are an inspiration and a blessing. I hope you have a wonderful end to your week, my sweet friend!
It's been so long since I've had a pineapple upside down cake and this looks so delicious! I love the rum-soaked pineapple =)
This was always one of my favorites growing up! I haven't made it in years…so I would probably eat the whole thing hot out of the oven! Doesn't buttermilk make everything taste better? ?
Oh yes, I'm loving the addition of the brown sugar and the pecans. I think this beats the original upside down cake.
i love pineapple cakes and this upside down looks delicious. mmm, and the rum flavor. with i had a slice!
Everything about this sounds ridiculously delicious!! And I agree, it's totally like a hug from mom in a slice of cake!
This looks so good. I used to beg for my mom to make pineapple upside-down cake.
OH, YUM! This is one of my dad's favorites…hope I have the chance to bake this for him when I visit this summer. Gorgeous!
Oh my!!! What a new take on an old favorite. I love the addition of the pecans. And doesn't cast iron just make every baked good taste better. I must make this recipe, for sure.
Oh Lord, this is just about my most favorite cake in the world. But I've never added rum. DEEVINE!
This is hands-down THE BEST pineapple upside down cake I've ever seen. I MUST make it. MUST!
I love pineapple upside down cake! This cake looks delicious and the rum soaked pineapple slices sound amazing 🙂
Now here's a dessert I haven't baked in ages. I can remember my grandmother baking this and I always loved the gooey caramelized bits around the edges. Beautiful!
My mom used to make a version of this delectable cake when we were kids. Today I would make it to whisk me away to tropical climates. True comfort food!
Personally this seems like a modern take on a classic dish. I like the ditching of the cherries!
love pineapple look sweet =)
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