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Pineapple Rum Upside-Down Cake


  • 6 tablespoons butter or margarine, divided
  • 1 cup brown sugar
  • 1 (20 ounce) can pineapple slices
  • Pecan halves
  • Maraschino cherries
  • 1 (18.25 ounce) box yellow cake mix
  • 3/4 cup pineapple juice
  • 1/2 cup rum
  • 1/4 cup vegetable oil
  • 3 eggs
  • 1 teaspoon pineapple or lemon extract


  1. Heat oven to 350 degrees F.
  2. In two 8 or 9-inch cake pans, melt 3 tablespoons of butter in each pan. Sprinkle one-half brown sugar in each pan. Decoratively arrange pineapple slices in the bottom of the pans. Place a maraschino cherry in the center of each pineapple slice. In between the rings, place the pecan halves in a decorative manner.
  3. Combine the cake mix, juice, rum, oil, eggs, and extract. Beat with mixer for 2 minutes. Divide batter between the two pans.
  4. Bake for 30 minutes or until cake tester comes out clean.

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