tropical pineapple upside down cake

a recipe by
Francine Lizotte
Surrey South, BC

With a few added ingredients, this dessert is definitely tastier than the traditional ones.

serves 12 servings
prep time 10 Min
cook time 55 Min
method Bake

Ingredients For tropical pineapple upside down cake

  • butter to grease, as needed
  • 3 Tbsp
    unsalted butter
  • 1 c
    brown sugar, packed
  • 1 Tbsp
    dark rum such as gosling
  • 1 can
    (20 oz.) pineapple slices, drained
  • 19
    whole maraschino cherries
  • 1 3/4 c
    unbleached all-purpose flour
  • 1 tsp
    baking powder
  • 1/4 tsp
    baking soda
  • 1/2 tsp
    ground himalayan sea salt
  • 3/4 c
    granulated sugar
  • 1/2 c
    unsalted butter, room temperature
  • 2 lg
    free-run eggs
  • 2 Tbsp
    dark rum such as gosling
  • 1 tsp
    pure vanilla extract
  • 1/2 c
  • 1/3 c
    light sour cream
  • 1/3 c
    sweetened shredded coconut

How To Make tropical pineapple upside down cake

  • 1
    SPRINGFORM PAN: Grease a 9-inch springform pan generously and set aside.
  • 2
    TOPPING: In a small saucepan over medium heat, add butter and brown sugar. Stir until the sugar is almost melted. Add rum and continue stirring until completely melted.
  • 3
    Pour it into the greased pan. Place pineapple slices at the bottom as well as on the side before adding a maraschino cherry in the middle of each ring (add the ones on the sides later); set aside.
  • 4
    Preheat oven to 350ºF/180ºC
  • 5
    BATTER: In a bowl, add flour, baking powder, baking soda and ground sea salt. Whisk the ingredients until well blended; set aside.
  • 6
    In the bowl of a stand mixer, add sugar and butter. With the paddle attachment on, process until creamy. Add one egg at a time, mixing well after each addition. Add rum and vanilla extract; combine until blended.
  • 7
    Add half dry ingredients, half the buttermilk and half sour cream. Process until just combined on low speed before increasing to speed 3. Repeat with the remaining dry ingredients, buttermilk and sour cream: process the same way.
  • 8
    Add sweetened shredded coconut, clean the sides of the bowl and process until blended.
  • 9
    Pour the batter over the fruits and level it out. Place the maraschino cherries on the sides and with an angled spatula, push batter towards the fruits to secure them.
  • 10
    Transfer to the preheated oven and bake for 45 to 50 minutes or until a cake tester inserted in the center comes out clean with a few crumbs.
  • 11
    Remove from the heat and let it sit for 1 to 1 ½ hours.
  • 12
    Using the dull side, run a spreader knife around the edges just to be sure it’s not sticking to the sides before inverting the springform onto a serving plate. Unhook the latch and gently remove the springform pan.
  • 13
    To view this recipe on YouTube, click on this link >>>>