Boozy Pineapple Upside-Down Cake

Boozy Pineapple Upside-Down Cake

Give a classic dessert a taste twist with the amazing addition of spiced rum and pina colada mix!


  • 1 (20 ounce) can pineapple slices in juice, drained
  • 1 (6 ounce) jar maraschino cherries, drained
  • 1 1/2 cups spiced rum*
  • 1/3 cup butter
  • 1 cup packed dark brown sugar
  • 1 box Betty Crocker® SuperMoist® yellow cake mix
  • 1/2 cup piña colada mix (from 12-ounce bottle)
  • 1/2 cup vegetable oil
  • 3 eggs


  1. Place drained pineapple and cherries in separate bowls.
  2. Pour about 1 cup rum over pineapple and remaining rum over cherries. Let stand for 1 to 8 hours to marinate.
  3. Heat oven to 350 degrees F.
  4. Place butter in ungreased 13 x 9-inch pan; place in oven to melt.
  5. When butter is melted, remove pan from oven.
  6. Sprinkle brown sugar evenly over butter; set aside.
  7. Drain and reserve 1/2 cup rum from pineapple.
  8. Arrange pineapple slices in pan in 3 rows of 3 or 4 slices.
  9. Drain rum from cherries; discard rum.
  10. Place 1 cherry in center of each pineapple slice.
  11. In large bowl, place cake mix, piña colada mix, oil, eggs and 1/2 cup reserved rum from pineapple.
  12. Beat with electric mixer on medium speed until smooth.
  13. Pour evenly over fruit in pan.
  14. Bake for 40 to 45 minutes or until cake springs back when touched lightly in center.
  15. Run knife around edges of cake. Place cookie sheet upside down over pan; turn cookie sheet and pan over. Let stand for 5 minutes to allow juices to run down onto cake.
  16. Remove pan.

Serve cake warm with a dollop of fresh whipped cream.

Prep time 20 Min | Total time 2 Hr | Servings 9

Make the cake alcohol-free by substituting water for the rum.

* Only 1/2 cup rum is used in cake; remaining 1 cup is discarded after soaking pineapple and cherries**

Blogger Cheri Liefeld of Adventures in the Kitchen shares a recipe for a boozy pineapple upside-down cake.

Recipe and photo used with permission from: Betty Crocker

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