Decadent Pineapple Rum Upside Down Cake Recipes

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PINEAPPLE AND RUM UPSIDE DOWN CAKE



Pineapple and Rum Upside Down Cake image

Light and moist, this is the best kind of pineapple upside down cake...not too much cake!

Provided by Barb

Categories     Cakes, Cupcakes & Cheesecake

Time 1h

Number Of Ingredients 13

1/2 cup butter
1 cup brown sugar
1 Tbsp dark rum
Approximately 20 oz of sliced pineapple (use fresh or canned)
Maraschino cherries
6-8 pecans
1 cup flour
1 tsp baking powder
1/8 teaspoon salt
3 eggs (separated)
1 cup sugar
5 Tbsp dark rum (or substitute with pineapple juice)
1 teaspoon pure vanilla extract

Steps:

  • Preheat oven to 350 degrees; position a rack in the center of the oven.Preheat oven to 350 degrees; position a rack in the center of the oven.
  • Add the butter to a 9-inch-round baking pan. Place the pan inside of the pre-heated oven until melted, about 5 minutes.
  • Remove the pan from the oven and add the brown sugar and rum; stir until mixed well and even.
  • Arrange the pineapple slices evenly in the pan; place a cherry in the center of each one and fill the center and any other open space with either additional pineapple pieces or pecans.

Nutrition Facts : ServingSize 1 grams, Calories 353 kcal

PINEAPPLE UPSIDE-DOWN RUM CAKE



Pineapple Upside-Down Rum Cake image

It's your favorite dessert with a tropical twist! Pineapple upside-down cake is good, but pineapple upside-down cake with pineapple rum infused is so much better. Everything else you love about this classic dessert remains the same-juicy pineapple rings are baked in a caramel-like brown sugar sauce with a buttery yellow cake on top. Once the cake turns a decadent golden brown color, turn the maraschino cherry-studded dessert upside down and brush the hot-from-the-oven cake with rum. Serve with whipped cream for a tropical treat that'll whisk you away to paradise!

Provided by Angie McGowan

Categories     Dessert

Time 55m

Yield 12

Number Of Ingredients 8

1/4 cup butter
1 cup packed brown sugar
3 cans (8 oz each) sliced pineapple, drained, 1 cup juice reserved
12 maraschino cherries
1 box Betty Crocker™ Super Moist™ yellow cake mix
1/2 cup vegetable oil
3 eggs
1/2 cup pineapple rum

Steps:

  • Heat oven to 350°F. In 13x9-inch (3-quart) glass baking dish, melt butter in oven. Sprinkle brown sugar evenly over butter. Arrange pineapple slices in 4 rows by 3 rows. Place 1 cherry in center of each pineapple slice.
  • In large bowl, beat cake mix, reserved 1 cup pineapple juice, the oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour batter over pineapple slices.
  • Bake 28 to 33 minutes or until golden brown and cake springs back when lightly touched in center. Run knife around edges of baking dish to loosen cake. Cool 5 minutes.
  • Place heatproof serving plate upside down on baking dish; turn plate and dish over. Remove dish. Brush or drizzle rum over cake. Cut into 4 rows by 3 rows, so each serving has a slice of pineapple on top. Serve warm.

Nutrition Facts : Calories 400, Carbohydrate 58 g, Cholesterol 55 mg, Fiber 0 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 43 g, TransFat 0 g

MINI PINEAPPLE UPSIDE-DOWN CAKES WITH RUM CARAMEL SAUCE



Mini Pineapple Upside-Down Cakes with Rum Caramel Sauce image

Individual pineapple upside-down cakes sitting in a pool of decadent rum caramel are a guaranteed crowd-pleaser. Martha made this recipe on "Martha Bakes" episode 710.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes 6

Number Of Ingredients 16

3/4 cup granulated sugar
1/4 cup hot water
1 cup heavy cream
2 tablespoons dark rum
1 teaspoon pure vanilla extract
1 tablespoon cold unsalted butter
1 cup (2 sticks) plus 2 tablespoons unsalted butter, room temperature, plus more for ramekins
1/2 cup packed dark-brown sugar
Kosher salt
Six 1/4-inch-thick slices fresh pineapple
1 cup granulated sugar
1 vanilla bean, scraped
2 large eggs
1 3/4 cups cake flour (not self-rising)
1 3/4 teaspoons baking powder
2/3 cup whole milk

Steps:

  • Make the rum caramel sauce: Combine the sugar and hot water in a heavy saucepan, and cook over high heat until the sugar has dissolved, about 1 minute. Continue to cook, swirling the pan occasionally but never stirring the sugar mixture, until the mixture thickens and turns a deep amber color, 5 to 8 minutes. Remove the pan from the heat and immediately add the heavy cream (be careful -- the mixture will splatter). Return the pan to the heat and reduce the heat to medium. Cook until the sauce is thick and creamy, stirring occasionally to help incorporate the cream, about 5 minutes. Remove the pan from the heat and stir in the rum, vanilla, and butter. Serve warm.
  • Make the cakes: Preheat oven to 350 degrees. Generously butter six 10-ounce (3 1/2-by-2 1/2-inch) ramekins and place on a rimmed baking sheet.
  • Melt 8 tablespoons butter in a small saucepan. Add brown sugar and a pinch of salt, and cook, stirring, until sugar is melted and sauce is smooth, about 3 minutes. Divide caramel mixture evenly between ramekins. Using a 3 1/2-inch round cutter, trim pineapple slices to fit into the bottom of each ramekin. Use a small round cutter to remove the core from pineapple rounds, and place one round in the bottom of each ramekin.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat the remaining 10 tablespoons butter, granulated sugar, and vanilla seeds until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Whisk together flour, baking powder, and 1/2 teaspoon salt. Gradually add flour mixture to butter mixture in 3 additions, alternating with milk and starting and ending with flour mixture.
  • Divide batter between prepared ramekins. Bake until golden and a toothpick inserted into centers comes out clean, 30 to 35 minutes. Let cakes cool 1 minute before inverting onto serving plates. Serve warm with rum sauce.

RUM PINEAPPLE UPSIDE-DOWN CAKE



Rum Pineapple Upside-Down Cake image

Provided by Guy Fieri

Categories     dessert

Time 9h

Yield 10 slices

Number Of Ingredients 15

1 (12-ounce) package frozen pitted cherries, thawed
3/4 cup spiced rum
1/2 pineapple, peeled, cored, quartered and cut into 1/4-inch thick pieces
3/4 cup rum
2 sticks butter, room temperature
3/4 cup sugar
5 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
1 pint creme fraiche
1 lime, zested
1 orange, zested

Steps:

  • In a medium bowl, add the cherries and the spiced rum. In another bowl add the pineapple and the 3/4 cup of rum. Cover and refrigerate for 8 hours or overnight.
  • Preheat oven to 350 degrees F.
  • In a large bowl, add 1 3/4 sticks butter and the sugar and cream together until pale yellow, about 2 minutes. Stir in the eggs 1 at a time. Add the vanilla extract and set aside.
  • In a separate bowl, combine the flour, salt, and baking powder. Add the dry ingredients into the wet ingredients and stir until a smooth batter forms.
  • In a 10-inch cast iron skillet, over medium heat, add the remaining 1/4 stick butter and heat until the butter has just melted. Add the brown sugar and using a slotted spoon, add the pineapple pieces, reserving the rum. Saute until they begin to caramelize, about 4 minutes. Add the cherries and the rum they soaked in. Remove the skillet from the heat and light the rum with a long kitchen match. When the flames subside, return the pan to the heat and cook until most of the alcohol has evaporated. Remove the skillet from the heat and set aside to cool 6 to 10 minutes before adding the batter. Remove half the fruit back into the reserved rum for garnishing later.
  • Add the batter to the skillet and put in the oven. Bake for 30 to 45 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and set aside to cool for about 5 minutes before unmolding. To unmold, run a small knife around the edge of the cake, take a large serving plate and put it over the cast iron skillet. Carefully flip over and let sit for a couple of minutes until it releases from the skillet.
  • Put the creme fraiche in a small bowl and stir in the zests. Cut the cake into wedges and serve with a dollop of creme fraiche and the reserved fruit.

PINEAPPLE RUM CAKE RECIPE



Pineapple Rum Cake Recipe image

A homemade buttery sour cream pound cake is enhanced with sweet tropical pineapple flavor and a rum syrup. The gorgeous pineapple upside down topping makes it a showstopper!

Provided by Jocelyn Delk Adams

Categories     Dessert

Time 1h35m

Number Of Ingredients 17

1 1/2 cups Land O Lakes unsalted butter (room temperature)
2 3/4 cups granulated sugar
5 large eggs (room temperature)
3 cups sifted cake flour
1 tsp salt
1 cup sour cream
1/4 cup crushed pineapple
tbsp pure vanilla extract
2 tbsp unsalted butter (melted)
1/3 cup light brown sugar (packed)
6 whole pineapple rings
6 maraschino cherries
1/2 cup rum
1/2 cup granulated sugar
2 tbsp salted butter (melted)
2 tbsp pineapple juice
1 tsp pure vanilla extract

Steps:

  • Start by preheating oven to 350 degrees and spraying a 12 cup bundt pan with nonstick spray or grease pan (make sure you really prepare your pan well to insure no sticking for this cake).
  • In the bowl of a stand mixer fitted with the whisk attachment, beat the butter for 2 minutes on high speed.
  • Slowly add the granulated sugar. Mix together for an additional 5 minutes, until very pale yellow and fluffy.
  • Add the eggs 1 at a time, combining well after each addition and scraping down the sides and bottom of the bowl as needed.
  • Turn your mixer down to its lowest speed and slowly add the flour in 2 batches. Add the salt. Be careful not to overbeat. Add the sour cream, crushed pineapple and vanilla extract. Scrape down the sides and bottom of the bowl and mix the batter until just combined. Be careful not to overmix.
  • To assemble cake, pour melted butter in the bottom of the sprayed pan then sprinkle the butter with brown sugar.
  • Line the bottom of the pan with the pineapple rings and add 1 cherry to the center of each pineapple ring.
  • Evenly pour cake batter over pineapples and bake for 70-80 minutes or until toothpick inserted into center of cake comes out mostly clean but still moist.
  • Allow cake to rest for 10 minutes then quickly invert cake onto serving plate.
  • In a small pot set over medium heat, combine all the ingredients and cook over medium-high heat.
  • Reduce mixture by about a third and thickened, about 5 minutes. Remove from heat and let cool for 10 minutes.
  • Finally poke sides and top of cake and pour syrup over cake and allow to seep in then cool.

Nutrition Facts : Calories 524 kcal, Carbohydrate 68 g, Protein 5 g, Fat 24 g, SaturatedFat 14 g, Cholesterol 112 mg, Sodium 194 mg, Fiber 1 g, Sugar 50 g, ServingSize 1 serving

DECADENT PINEAPPLE RUM UPSIDE-DOWN CAKE



Decadent Pineapple Rum Upside-Down Cake image

This Pineapple Upside-down Cake used to grace the table every Easter at Grandma's. My sister gave me the recipe it is from "The Silver Palate". It is truly decadent garnished with fresh whipped cream. In addition to the pecans, maraschino cherries can be used as well. **COOKS NOTE: The baking time in The Silver Palate recipe states 30 - 35 minutes, however those who have reviewed the cake have had to bake it for 60 minutes. My sister always baked this cake and I made it public before baking it myself. As I went to bake it, I realized my pan was too small so I need to purchase a 9 1/2 inch pan.

Provided by JTsMom

Categories     Dessert

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 14

6 tablespoons unsalted butter
1/2 cup dark brown sugar, packed
3 tablespoons dark rum, divided (if desired, you may add 1 more tablespoon rum in step # 4)
1 (20 ounce) can pineapple slices in juice, drained, reserving 1/2 cup of juice
12 -15 pecan halves
1/2 cup unsalted margarine, room temperature
3/4 cup granulated sugar
2 eggs, room temperature
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon ground ginger
1 1/2 teaspoons baking soda
1/2 teaspoon salt
whipped cream (optional)

Steps:

  • Preheat oven to 350°F.
  • Melt butter and pour into the bottom of a 9 ½-inch spring-form pan. (Place the pan on foil or parchment paper to catch any leaks).
  • Press the brown sugar evenly over the butter.
  • Sprinkle with 2 tablespoons of rum.
  • Arrange 7 pineapple slices over the brown sugar.
  • Fill in the spaces with the pecan halves.
  • In a large bowl, cream the margarine and granulated sugar.
  • Beat in the eggs, one at a time.
  • Beat in the vanilla.
  • Puree the remaining 3 pineapple slices with the remaining 1 tablespoon rum; beat this into the margarine mixture until thoroughly combined.
  • In a separate bowl, sift the flour, ginger, baking soda, and salt together.
  • Beat dry ingredients into the margarine mixture alternately with the the 1/2 cup of reserved pineapple juice. Thoroughly combine after each addition, scraping down the sides of the bowl as necessary.
  • Pour the cake batter over the pineapple slices in the spring-form pan.
  • Bake until the center of the cake springs back when gently touched, 50 - 60 minutes, Test your cake after 30 - 35 minutes. **See COOKS NOTES in the recipe description.**.
  • While the cake is still hot, remove the side of the pan. Invert the cake onto a platter and remove the pan bottom.
  • Serve the cake warm or at room temperature.
  • Top with whipped cream, if desired.

SPICED RUM PINEAPPLE UPSIDE DOWN CAKE



Spiced Rum Pineapple Upside Down Cake image

A super easy recipe for the fluffy, decadent pineapple upside down cake with the rich flavor of spiced rum. No one will ever know you use a cake mix unless you tell them! I like the texture of the crushed pineapple so much better than the whole rings that usually make the cake around them gummy and wet, with crushed pineapple every bite is filled with the sweet, subtle flavor of the pineapple.

Provided by Meghan

Categories     Dessert

Time 50m

Yield 12 serving(s)

Number Of Ingredients 7

1 (18 1/4 ounce) box betty crocker supermoist French vanilla cake mix
1/2 cup butter
1 cup brown sugar
1/2 cup Meyer's dark rum
1 (20 ounce) can crushed pineapple in juice, juices reserved
1/3 cup vegetable oil
3 eggs

Steps:

  • Preheat oven to 350 degrees. You can use either a 13X9 pan or two 9" cake pans for this, spray sides of baking dish(es) with cooking spray.
  • Drain pineapple, reserving all juice. Press it down into the strainer to remove excess juice in the pineapple. Measure out 3/4 cup of juice and discard the remaining juice or save for other purpose.
  • Cut butter into pieces and place into baking dish(es), sprinkle brown sugar on top of butter - divide both butter & brown sugar into halves if you are making it in two pans rather than one.
  • Place in oven while preheating until butter melts completely, then remove from oven, stir in the drained crushed pineapple. Set aside.
  • In a bowl mix together eggs, oil, rum and the 3/4 of pineapple juice saved from the can until well blended.
  • Add in the box of dry cake mix to this liquid mixture and mix on low for 30 seconds to combine, then on medium for two minutes.
  • Pour evenly over the pineapple, butter, sugar mix in baking dish.
  • Bake for 30-36 minutes, test for doneness with toothpick.

Nutrition Facts : Calories 445.2, Fat 20, SaturatedFat 6.8, Cholesterol 74.1, Sodium 363, Carbohydrate 59, Fiber 0.8, Sugar 43.3, Protein 3.8

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