Jamaican Pineapple Upside Down Cake: What I love about this cake is that it’s really easy to make but it looks so impressive. It’s a wonderful dessert to serve or take to a special dinner. And, if you can get your hands on a fresh sweet pineapple to use in this recipe you’ll be in heaven. But, you still can’t go wrong using canned pineapple slices. I like to add double the cherries in the center of each slice for added color and flavour. But how I really make this classic cake Jamaican is by adding coconut and rum to the batter to give it some Jamaican flavour! Over the years it has become a family favourite. This cake is excellent on its own or topped with ice cream or warm English custard.
1/4 cup Butter
2/3 cup Brown Sugar, firmly packed
14-oz can medium Pineapple Slices
16 whole maraschino cherries
1 1/2 cup all-purpose Flour
2 tsp Baking Powder
1/4 tsp Salt
1/4 cup unsweetened shredded Coconut
1/2 cup Butter
1/2 cup White Sugar
1 tsp Vanilla extract
1 cup Pineapple Juice (reserved from canned slices)
2 Tbsp Jamaican Rum
1. In sauce pan, melt butter on Medium heat; stir in brown sugar until brown sugar is blended
2. Pour the butter-brown sugar mixture into a 9-inch baking pan
3. Place about 8 pineapple slices into the pan; put 2 cherries into the hole of each pineapple slice; set pan aside
4. Put the flour, baking powder, salt and coconut into a mixing bowl and set aside
5. In another mixing bowl cream together butter, white sugar, egg and vanilla
6. Add the rum to the pineapple juice
7. Add flour and pineapple juice to butter mixture alternating the dry and liquid ingredients to create cake batter; do not over mix the batter
8. Spread batter over the pineapples in the pan
9. Put cake into pre-heated 350-degree oven for about 1 hour, or until a knife inserted in the cake comes out clean
10. Put the pan on a cooling rack let sit for 5 minutes; place cake plate on top of the pan
11. Flip the pan and the plate over and let it sit for another 5 minutes
12. Remove the baking pan to unveil a beautiful pineapple cake
Serve warm with ice cream
The Fay Way: Gold Members click below to watch me make this recipe step by step.
Is this correct,…1/2 cup all-purpose Flour….seems a small amount.
It has been corrected. I should read 1-1/2 cups flour. Sorry for the confusion
Hi, does it matter whether I use white rum or spiced?
No, it doesn’t matter. I use white because that’s what my husband likes so we always have some on hand. Enjoy, Fay
Love this twist you gave to the pineapple upside down cake……………I will definitely try it this way
Keep up the good work!!!
Wonderful new way to use more coconut in perhaps my wifes favorite cake. Thanks for adding the Rum, now I can explain to my wife why I keep a bottle of it in the kitchen
This cake looks and sounds so good! I’m going to make it for Christmas(without the coconut since I’m making a coconut cake) can’t wait!
Making this for thanksgiving
Baked this cake today for one of our Thanksgiving desserts and it was a hit! Thank you Ms Fay
Just made these. Oh my days, dem bad”. Will definitely make again . . . and soon!
Does it make a difference if I use sweetened coconut verses unsweetened? My local groceries don’t carry them unsweetened.
The sweentened coconut means more sugar so you may want to reduce the sugar in the batter. Fay
Great cake!!!! We love it.
I had made this cake for my boyfriend and his cousin and they absolutely loved it! Between the two of them, they ate the entire cake lol. They said the coconut gave it that special touch and the cake was real moist. I baked the cake for 50min. I didn\’t add rum only because I didn\’t have it at home (I can imagine it would have been ever better with it) and I used 2 eggs instead of 1. This recipe was perfect and I cant wait to try out your other recipes!
This cake is so tasty and nice! I’m going to try it changing the pineapple for banana, hopefully it will be just as nice!