Pineapple Upside-Down Cake with Dark Rum Sauce Pineapple Upside-Down Cake with Dark Rum Sauce

Photography, David Scott

Pineapple cake and coffee make a nice ending to a tropical feast.

  • Portion size 10 servings
  • Credits : Canadian Living Magazine




Grease 9-inch (2.5 L) springform pan; set aside.

In large skillet, melt butter over medium-high heat; stir in sugar and cinnamon. Add pineapple; cook, turning once, until golden brown and caramelized, about 8 minutes. Overlap in circle in prepared pan. Set aside.

Cake: In bowl, beat together butter, sugar and eggs until light and fluffy; beat in vanilla. In separate bowl, whisk together flour, baking powder, baking soda and salt. Stir into butter mixture alternately with sour cream, making 2 additions of flour mixture and 1 of sour cream. Spread over pineapple.

Bake in centre of 350°F (180°C) oven until cake tester inserted in centre comes out clean, about 45 minutes. Let cool in pan on rack for 5 minutes. Invert onto serving platter. (Make-ahead: Cover lightly and set aside for up to 6 hours.) Serve with rum sauce.


Dark Rum Sauce:

  • 2 tbsp butter 25 mL
  • 1/4 cup corn syrup 50 mL
  • 3 tbsp granulated sugar 50 mL
  • 1 tbsp packed brown sugar 15 mL
  • 1/4 tsp cinnamon 1 mL
  • 2 tbsp dark rum 25 mL
  • 1/2 cup whipping cream 125 mL

In small saucepan, melt butter over medium heat; add corn syrup, granulated and brown sugars and cinnamon. Bring to boil, stirring; boil until glossy, about 3 minutes. Remove from heat.

Watching to avoid spatters, stir in rum. Return to heat. Whisk in cream; bring to boil. Reduce heat and simmer until smooth and reduced to 1 cup (250 mL), 3 minutes. Makes 1 cup (250 mL).

Nutritional facts Per each of 10 servings: about

  • Sodium 318 mg
  • Protein 4 g
  • Calories 433.0
  • Total fat 22 g
  • Cholesterol 98 mg
  • Saturated fat 14 g
  • Total carbohydrate 55 g


  • Iron 9.0
  • Folate 22.0
  • Calcium 7.0
  • Vitamin A 20.0
  • Vitamin C 22.0
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Pineapple Upside-Down Cake with Dark Rum Sauce