Pineapple Upside-Down Rum Cake
A Caribbean twist on the classic pineapple upside-down cake with dark rum and coconut milk — irresistibly moist and caramelized.
⏱️ Prep: 20 min🔥 Cook: 45 min👥 Serves 8📊 Medium
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🥘 Ingredients
- •1 fresh pineapple, cored and sliced into rings
- •½ cup butter
- •¾ cup brown sugar
- •6 maraschino cherries
- •1½ cups all-purpose flour
- •2 tsp baking powder
- •¾ cup sugar
- •2 eggs
- •½ cup coconut milk
- •3 tbsp dark Caribbean rum
- •1 tsp vanilla extract
📝 Instructions
- 1Preheat oven to 350°F. Melt butter in a 9-inch cast iron skillet.
- 2Sprinkle brown sugar evenly over the melted butter.
- 3Arrange pineapple rings and cherries in a decorative pattern on the brown sugar.
- 4In a bowl, whisk flour, baking powder, and salt. In another bowl, cream sugar and eggs.
- 5Add coconut milk, rum, and vanilla to the egg mixture.
- 6Fold dry ingredients into wet ingredients until just combined.
- 7Pour batter over pineapple arrangement and spread evenly.
- 8Bake for 40-45 minutes until golden and a toothpick comes out clean.
- 9Let cool 5 minutes, then flip onto a serving plate. Serve warm.
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