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Rum Pineapple Upside Down Cake on a plate
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Pineapple Upside Down Cake

Our brown sugar and rum pineapple upside down cake is a stunner! We break with tradition via brown sugar, ginger, pecans, and pineapple soaked in dark rum!
Course Dessert
Cuisine American
Keyword pineapple cake recipes, Pineapple Upside Down Cake, upside down cake recipes
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 8 -12 servings
Calories 452kcal
Author Kathleen

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
US Customary - Metric

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!

Nutrition

Serving: 1g | Calories: 452kcal | Carbohydrates: 68g | Protein: 6g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 86mg | Sodium: 342mg | Potassium: 228mg | Fiber: 1g | Sugar: 47g | Vitamin A: 387IU | Vitamin C: 0.1mg | Calcium: 104mg | Iron: 2mg