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Pineapple Rum Upside-Down Cake

July 1, 2010

OK, OK, OK, yeah, I cook with alcohol a lot. But my dad’s favorite dessert is pineapple upside down cake, so when I was home this weekend, I wanted to make it just a bit extra special. I mean, going home is hard, but it’s made a little easier with some liquor, right?

Pineapple Rum Upside Down Cake. Image copyright Katie Currid

You’ll Need:

13 x 9 cake pan

1 box yellow cake mix

1 cup rum (I used Myers’s Dark Rum, but I’m sure Malibu or Parrot Bay would be good too)

1 can pineapple rings

1/3 cup pineapple juice (just use the juice from the can of pineapple rings)

3/4 cup brown sugar

1/3 cup vegetable oil, 2 eggs (or whatever is called for on yellow cake mix box)

Maraschino cherries (optional)


1. Preheat oven to 350. Lay out cake pan and grease pan liberally — you have to turn this sucker upside down and still make it look pretty, so this is important. Sprinkle brown sugar evenly throughout pan, then place pineapple rings in the bottom of the pan, organizing them in rows. Add maraschino cherries in the middle of the pineapple rings, if you want — I’m just not a fan.

2. In large mixing bowl or stand mixer, combine yellow cake mix, vegetable oil, eggs, rum and pineapple juice. Mix until well-blended. Pour cake mix over pineapple rings in cake pan.

3. Place in oven for 35-40 minutes (this will cook a bit faster because of the alcohol). When cake is done, lay out a sheet of wax paper on countertop. You will want to immediately flip the cake on to the wax paper, or else the cake will start sticking to the dish. Remember — flip it while it’s hot!

One Comment leave one →
  1. July 16, 2010 12:26 pm

    The rum sounds like a great addition to a traditional pineapple upside down cake. Yum! I am planning to make pineapple upside down pancakes with rum syrup this weekend for my new blog.

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