March 28, 2017

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.
 
Ingredients

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 egg
1 tsp Vanilla extract
1 cup Pineapple Juice (reserved from canned slices)
2 Tbsp Jamaican Rum
 
Method
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
 
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Fay

I’ve been cooking Jamaican food for my family for more than 50 years! Now I'm teaching my daughter Angela and you how to cook my treasured family recipes! I'm happy to be of service and love hearing from you so don't forget to leave a comment below.

Fay

16 Comments

  • Reply
    Garry
    November 3, 2013

    Is this correct,…1/2 cup all-purpose Flour….seems a small amount.

    • Reply Cook Like A Jamaican
      Cook Like A Jamaican
      November 4, 2013

      It has been corrected. I should read 1-1/2 cups flour. Sorry for the confusion

  • Reply
    Tanisha
    November 3, 2013

    Hi, does it matter whether I use white rum or spiced?

    • Reply Cook Like A Jamaican
      Cook Like A Jamaican
      November 4, 2013

      No, it doesn’t matter. I use white because that’s what my husband likes so we always have some on hand. Enjoy, Fay

  • Reply
    Tereick
    November 3, 2013

    Love this twist you gave to the pineapple upside down cake……………I will definitely try it this way

    Keep up the good work!!!

  • Reply
    November 4, 2013

    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

  • Reply
    Amy
    November 4, 2013

    Yum, pineapple and rum is a perfect combination! I’ll definitely be making this as soon as I can get myself a fresh pineapple!

  • Reply
    LaWanda Dean
    November 13, 2013

    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!

  • Reply
    Hanna
    November 19, 2013

    Making this for thanksgiving

  • Reply
    Kisha
    November 29, 2013

    Baked this cake today for one of our Thanksgiving desserts and it was a hit! Thank you Ms Fay

  • Reply
    Patricia
    December 6, 2013

    Just made these. Oh my days, dem bad”. Will definitely make again . . . and soon!

  • Reply
    IrresistiblyDee
    December 19, 2013

    Does it make a difference if I use sweetened coconut verses unsweetened? My local groceries don’t carry them unsweetened.

    • Reply Fay & Angela
      Fay & Angela
      May 26, 2014

      Hi Dee,
      The sweentened coconut means more sugar so you may want to reduce the sugar in the batter. Fay

  • Reply
    Evette
    January 17, 2014

    Great cake!!!! We love it.

  • Reply
    S
    April 25, 2014

    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!

  • Reply
    Sara
    October 19, 2014

    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!

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