Pineapple Rum Cake

Yesterday, I finally got a chance to make the Jamaican pineapple upside down cake. I found the recipe on Epicurious a while ago. The smell of this cake (Cardamom+ Rum) is so intoxicatingly beautiful, you want to eat it right out of the oven! And it’s one of those cakes that’s delicious served warm with a scoop of icecream!


I’m TRYING to eat healthy, so I skipped the icecream and had it with fresh pineapple slices and cherries.

One thing, the recipe says to make it in a skillet which can be easier than making it in a cake pan. The cake has a very liquid sauce (butter and brown sugar) at the bottom, so if you put in a cake pan, the sauce drips out and makes a mess in the oven. So, if you have a skillet that can be used in the oven, use that instead. Otherwise, you can use a pineapple upside down specific cake pan, like the one I used. I bought it from here.

I’ve put the step-by-step pictures below. You can find the detailed recipe here. Happy baking!! 🙂


1 can of sliced pineapples (at least 800g)
85 g unsalted butter
3/4 cup packed brown sugar
glace cherries for each slice of pineapple used

1 1/2 cups all-purpose flour
2 teaspoons ground cardamom
2 teaspoons baking powder
1/4 teaspoon salt
85 g unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 tablespoon dark rum
1/2 cup unsweetened pineapple juice (use the juice from the can)
2 tablespoons dark rum for sprinkling over cake


1. Melt the butter. Once butter is melted, add brown sugar and keep stirring for about 4 minutes on medium heat.
2. Arrange the pineapples at the bottom of the cake pan, with a cherry in middle of each slice.
3. After four minutes, your brown sugar and butter sauce should have got to what I had in picture 3.
4. Add the sauce to the cake pan, on top of the pineapples.


5. Sift the dry ingredients, , except sugar, together inside a large metal bowl.
6. Beat the butter with an electric mixture until soft.
7. Add sugar and beat on medium for a few minutes until well combined.
8. Add eggs, one at a time, mixing after each addition. Then add the vanilla and rum, mixing one more time just to combine ingredients.


9. Add half of sifted dry ingredients, and mix well.
10. Add the pineapple juice followed by rest of dry ingredients & mix well again.
11-12. Your mixture should like what I had in picture 12.
13. Pour in the cake pan.
14. Bake in oven at 180C for 40 minutes until a skewer inserted in the center comes out clean or when you touch the centre of the cake, it springs back.


14. Let the cake stand for 5 minutes. Then, flip it on a dish and sprinkle with rum.
IMG_141915. Serve warm with fresh fruits or icecream, YUM!

ENJOY!! 😉 ~~


NOTE 1: This cake is best served warm
. It gets a bit dense if you eat it straight out of fridge. So, make sure you bring it to room temperature before serving.

3 thoughts on “Pineapple Rum Cake

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