Decadent Pineapple Rum Upside-Down Cake

Recipe by JTsMom
READY IN: 1hr 20mins




  • Preheat oven to 350°F.
  • Melt butter and pour into the bottom of a 9 ½-inch spring-form pan. (Place the pan on foil or parchment paper to catch any leaks).
  • Press the brown sugar evenly over the butter.
  • Sprinkle with 2 tablespoons of rum.
  • Arrange 7 pineapple slices over the brown sugar.
  • Fill in the spaces with the pecan halves.
  • In a large bowl, cream the margarine and granulated sugar.
  • Beat in the eggs, one at a time.
  • Beat in the vanilla.
  • Puree the remaining 3 pineapple slices with the remaining 1 tablespoon rum; beat this into the margarine mixture until thoroughly combined.
  • In a separate bowl, sift the flour, ginger, baking soda, and salt together.
  • Beat dry ingredients into the margarine mixture alternately with the the 1/2 cup of reserved pineapple juice. Thoroughly combine after each addition, scraping down the sides of the bowl as necessary.
  • Pour the cake batter over the pineapple slices in the spring-form pan.
  • Bake until the center of the cake springs back when gently touched, 50 - 60 minutes, Test your cake after 30 – 35 minutes. **See COOKS NOTES in the recipe description.**.
  • While the cake is still hot, remove the side of the pan. Invert the cake onto a platter and remove the pan bottom.
  • Serve the cake warm or at room temperature.
  • Top with whipped cream, if desired.