adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Pineapple Upside-Down Cake with Rum
0 Likes
Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
85 minutes
Rum spiced pineapple upside-down cake with a hint of pumpkin spice - a holiday favorite for any time of the year.
Ingredients:
  • 0.5 cup unsalted butter
  • 1 tablespoon honey
  • 1 (8 ounce) can sliced pineapple
  • 0.5 cup buttermilk
  • 0.25 cup dark rum
  • 2.25 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon pumpkin pie spice
  • 0.25 teaspoon salt
  • 0.75 cup unsalted butter, softened
  • 3 large eggs
  • 1 tablespoon vanilla extract
Instructions:
  • Preheat your oven to 350°F (175°C).
  • Combine brown sugar, butter, and honey in a small saucepan over medium heat. Stir until the mixture is smooth and well combined.
  • Distribute butter mixture evenly into two ungreased 8-inch round cake pans. Drain pineapple slices, saving 1/4 cup juice for the cake. Arrange pineapple slices on top of the butter mixture.
  • In a small bowl, mix together buttermilk, rum, and the reserved pineapple juice. In another small bowl, combine flour, baking powder, cinnamon, pumpkin pie spice, and salt.
  • In a large bowl, cream together white and brown sugars with butter until smooth. Add eggs one at a time, beating well after each addition, then stir in vanilla. Gradually mix in half of the flour, followed by all of the buttermilk, and finish with the remaining flour until fully combined. Divide the batter evenly into two pans.
  • Bake in the oven until cakes are golden and a toothpick inserted in the centers comes out clean, about 30-35 minutes.
  • Allow the cakes to cool on wire racks for 30 to 45 minutes. Then, invert one cake onto a serving plate and gently layer the second cake on top.

Similar Recipes