Pineapple upside-down cake makes me smile! Isn’t it just a happy cake? It’s so retro and cute, and you know I had to zhush it up, right? Well, I put some rum on the guest list and this cake is now ready to party!
Now I have to tell you, while I’ve always liked pineapple upside-down cake, I wasn’t like the president of the pineapple upside-down fan club – until now! Because there is one ingredient in this cake that seals the deal, and I’m not even talking about the rum. Don’t get me wrong, the rum is good. I mean, rum is always good…
I’m talking about ginger. Just a small amount of ground ginger mixed into the cake batter is that one ingredient that makes it all come together. Mixed with the rum and pineapple, it’s some sort of magic.
I should probably also mention that this cake is beyond easy to make, which is always a good thing. You make the quick little caramel-y buttery topping on the stove and then layer in the pineapple rings and cherries.
Top with cake batter, send it off to do its thing and ta-da, the pineapple-upside down cake is done. Just remember to invert the cake pan and release it while it’s still warm.
You could definitely top this with some whipped cream, but if you know what’s good for you, you’ll go straight for the ice cream. A big scoop of vanilla ice cream on top of a warm slice of cake with all that caramelized pineapple on the bottom and rum floating around – OMG – I love cake!
Pineapple upside-down cake is always a crowd favorite. In this recipe, dark rum and ginger take the classic cake to a whole new level. It’s a no fuss recipe full of flavor that’s sure to impress!
- 1 1/4 stick (10 tablespoons) unsalted butter, divided
- 2/3 cup light brown sugar
- 1 (20-ounce) can pineapple rings , in 100% juice
- 1 small jar maraschino cherries
- 1 1/2 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 3/4 cup sugar
- 2 eggs
- 1/2 teaspoon vanilla extract
- 2 tablespoons dark rum
- 3/4 cup buttermilk
- Preheat oven to 350°F and grease a Farberware 9-Inch Square Cake Pan.
- In a small Farberware saucepan over low heat, melt 1/2 stick (4 tablespoons) of butter. Add light brown sugar and stir continuously over low heat for about 2-3 minutes until the mixture is smooth. Pour into prepared cake pan.
- Head over to Farberware for the remainder of the Pineapple Upside-Down Cake recipe. Enjoy!
Disclosure: I am in a working relationship with Farberware and this recipe was developed for Farberware Cookware. Thank you for your continued support and allowing me to share what I love.