Tropical Coconut Rum Pineapple Upside-Down Cake

Discover the tropical twist on the classic pineapple upside-down cake with the addition of coconut and a hint of rum. Perfect for summer gatherings and dessert lovers seeking an exotic flair.

Prep time: 20 minutes
Cook time: 45 minutes
Serves: 8

Ingredients

1/2 cup unsalted butter

1 cup packed brown sugar

8 slices canned pineapple rings

8 maraschino cherries

1 1/2 cups all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/2 cup unsalted butter, softened

3/4 cup granulated sugar

2 large eggs

1 tsp vanilla extract

1/4 cup coconut cream

1/4 cup dark rum

1/2 cup shredded coconut

Instructions

1. Preheat oven to 350°F (175°C).

2. Pour melted butter into a 9-inch round cake pan, spread evenly.

3. Sprinkle the brown sugar over the butter, evenly cover the pan bottom.

4. Arrange pineapple slices over the sugar, placing a cherry in the center of each ring.

5. In a bowl, mix flour, baking powder, baking soda, and salt.

6. In another bowl, cream softened butter and granulated sugar until light and fluffy.

7. Beat in eggs, one at a time, then add vanilla extract.

8. Combine coconut cream and rum in a small bowl.

9. Alternately add flour mixture and coconut rum mixture to the creamed butter, starting and ending with flour.

10. Gently fold in shredded coconut.

11. Pour batter over the pineapple rings, spreading evenly.

12. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.

13. Let cake cool for 10 minutes, then invert onto a serving plate.

Storage

Store the cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.

Reheating

To reheat, warm slices in the oven at 300°F for 10 minutes or microwave for 20 seconds.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.