The Festive Pineapple Upside Down Cake with a Spiced Rum Kick

For most, Pineapple Upside Down Cake is a great way to use pineapple. But I go out of my way to indulge in its deliciousness.

The combination of juicy tart pineapple up against the sweet caramel and buttery cake is extremely enticing.

This recipe has been updated to make it even special. Yup, with a dash of spiced rum, vanilla extract, and nutmeg.

The flavors in this cake blend together amazingly, you won't believe it.

Listed below the other ingredients that you need to prepare for this wonderful cake recipe. For the cake batter:

Pineapple Upside Down Cake toppings:

Melt butter in a heavy saucepan or microwave it for 30-60 secs until melted in a microwave-safe bowl.

Arrange pineapple with cherries, using 10 whole and split rings. Cream butter and sugar in a large bowl.

Mix in sour cream. Add eggs, sifted flour, nutmeg, baking soda, powder, and salt. Mix until combined.

Pour in the vanilla extract, and spiced rum. Mix everything until fully incorporated.

Scoop batter into cake pan and spread evenly. Bake in preheated oven until tester inserted in center comes out clean, approx. 45-50 min.

Transfer to wire rack. Let cake cool in pan for 10 min. Loosen sides with a knife, tap bottom and flip onto plate or open sides if using springform.

Try making other festive cakes and share with family now that you've succeeded with Pineapple Upside Down Cake.

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Light Fruit Cake