We are in the last month of summer and there is nothing more summer-like than a pineapple upside down cake with a little bit of rum infused. This recipe goes out to my grandfather who passed away several years ago. Every-time he would come over, my mom would have a fresh pineapple upside down cake waiting for him. My mom would typically make it from a box mix for him, but this home made recipe is legit. These pineapple upside down cupcakes, come out super moist and buttery. I promise you, you won’t be able to only have one!
Can I make these into a regular cake?
Of course you can, I would avoid cutting the pineapple into little chunks and use whole or half pineapple rings for the top. You may also have to double the recipe to get a thick cake.
Do I need to add rum?
The rum is completely optional, but let’s be honest, why wouldn’t you add it?!
How do you make rum pineapple upside down cupcakes?
Prepare your cupcake molds: Add 1 tablespoon of light brown sugar into each cupcake mold, followed by 1 teaspoon of melted butter. After, add your maraschino cherries into each cup. Then, add your cut pineapple chunks around the cherries.
Sift your dry ingredients: In a bowl sift your flour, baking powder, and salt. Set aside.
Mix your wet ingredients: In a stand mixer or bowl, add your softened butter with your sugar and mix until fluffy. Then, add your eggs one at a time and mix. Finally, add your vanilla, milk, and dark rum and mix until it is well incorporated.
Add your dry ingredients: Slowly add your dry ingredients into the wet ingredients by adding about ¼ cup at a time and making sure it is well incorporated prior to adding more.
Bake your cupcakes: Once your batter is done, scoop the batter into the cupcake tray which contain your cherries and pineapples. You may fill the cup almost to the top since these cupcakes are going to rise downward into the pineapples instead of up. Bake in a preheated oven at 350F for 25 minutes or until you stick a toothpick in the center and it comes out clean.
Flip the tray: Once done, run a knife around the edges of the cupcakes. Then flip the tray, gently tapping the bottom (or now the top) of the tray to loosen the cupcakes. Serve and enjoy!
Ingredients
- 1½ cups of flour
- 1 ½ tsps baking powder
- ½ tsp salt
- ½ cup of butter softened
- ¾ cup of sugar
- 2 eggs
- ½ cup of milk
- 1 tsp of vanilla
- ¼ cup of dark rum
- 12 maraschino cherries
- Fresh pineapple cut into cubes
Instructions
- Preheat your oven to 350F.
- Add 1 tablespoon of light brown sugar into each cup cake mold, followed by 1 teaspoon of melted butter. After, add your maraschino cherries into each cup. Then, add your cut pineapple chunks around the cherries.
- In a bowl, sift your flour, baking powder, and salt. Set aside.
- In a stand mixer or bowl, add your softened butter with your sugar and mix until fluffy.
- Then, add your eggs one at a time and mix.
- Finally, add your vanilla, milk, and dark rum and mix until it is well incorporated.
- Slowly add your dry ingredients into the wet ingredients by adding about ¼ cup at a time and making sure it is well incorporated prior to adding more.
- Once your batter is done, scoop the batter into the cups on the tray which contain your cherries and pineapples. You may fill the cup almost to the top since these cupcakes are going to rise downward into the pineapples instead of up.
- Bake in a preheated oven at 350F for 25 minutes or until you stick a toothpick in the center and it comes out clean.
- Once done, run a knife around the edges of the cupcakes, and flip the tray, gently tapping the bottom (or now the top) of the tray to loosen the cupcakes. Serve and enjoy!
