Pineapple Upside-Down Cake with Rum

Spiced with rum and pumpkin pie spice, this moist, 2-layer pineapple upside-down cake is a perfect choice for holiday desserts, but would be a special treat any time of the year.

• Preparation Time: 20 mins
• Cooking Time: 35 mins
• Total Time: 55 mins
• Calories: 427 Calories

Ingredients

• 1 cup brown sugar
• 1 cup white sugar
• ¾ cup unsalted butter, softened
• 2 ¼ cups all-purpose flour
• ¼ teaspoon salt
• 1 teaspoon ground cinnamon
• 1 tablespoon vanilla extract
• 2 teaspoons baking powder
• ¾ cup packed brown sugar
• ½ cup unsalted butter
• ½ teaspoon pumpkin pie spice
• ½ cup buttermilk
• ¼ cup dark rum
• 1 tablespoon honey
• 3 large eggs
• 1 (8 ounce) can sliced pineapple

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Melt brown sugar, butter, and honey for topping in a small saucepan over medium heat, stirring until smooth.

Step 3

Pour butter mixture into the bottoms of two ungreased 8-inch round cake pans. Drain pineapple slices and reserve 1/4 cup juice for the cake. Layer pineapple slices on top of the butter mixture.

Step 4

Combine buttermilk, rum, and reserved pineapple juice in a small bowl. Combine flour, baking powder, cinnamon, pumpkin pie spice, and salt in another small bowl.

Step 5

Beat white and brown sugars with butter in a large bowl until creamy. Add eggs, one at a time, mixing well after each addition. Beat in vanilla. Mix in 1/2 of the flour mixture, then all of the buttermilk mixture, and finally the remaining flour mixture until well combined. Divide cake batter evenly between the two pans.

Step 6

Bake in the preheated oven until cakes are golden and a toothpick inserted in the centers comes out clean, 30 to 35 minutes.

Step 7

Remove from the oven place on wire racks until completely cooled, 30 to 45 minutes. Turn one cake out onto a serving plate, then carefully turn second cake directly on top of the first.