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Boozy Mini Pineapple Upside Cakes

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  • Prep 15 min
  • Total 60 min
  • Servings 6
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Baked in individual ramekins, our mini pineapple upside-down cakes get a boozy makeover by adding dark rum to the recipe.
By Bree Hester
Updated May 29, 2012
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  • 1/3 cup butter, softened
  • 2/3 cup packed light brown sugar
  • 3 tablespoons dark rum
  • 8 slices canned pineapple
  • 8 maraschino cherries


  • 2 eggs, separated
  • 1/2 cup butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup buttermilk
  • 1/4 cup dark rum
  • 1 1/2 teaspoons vanilla
  • 1 1/2 cups Gold Medal™ all-purpose flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 teaspoon ground cinnamon
Make With
Gold Medal Flour


  • 1
    Heat oven to 350°F. Grease 6 (6-oz) individual baking dishes (ramekins) with butter or shortening; place on cookie sheet.
  • 2
    In medium bowl, beat 1/3 cup butter, the brown sugar and 3 tablespoons rum with electric mixer on medium speed until light and fluffy. Divide mixture evenly among baking dishes. Place in oven 10 minutes or until butter and sugar are melted. Place 1 pineapple slice and 1 cherry in each baking dish; set aside.
  • 3
    In small bowl, with clean beaters, beat egg whites on high speed until stiff peaks form; set aside.
  • 4
    In large bowl, beat 1/2 cup butter and the granulated sugar with electric mixer on medium speed until light and fluffy. Beat in buttermilk, 1/4 cup rum, the vanilla and egg yolks. On low speed, beat in flour, baking powder, salt and cinnamon. Fold in one-third of the beaten egg whites, then fold in remaining whites. Spoon batter evenly over topping mixture in baking dishes.
  • 5
    Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Place small heatproof dessert plate upside down over each baking dish; turn plate and dish over. Let stand 1 minute so topping drizzles over cakes. Remove dish. Serve cakes warm.

Tips from the Betty Crocker Kitchens

  • tip 1
    If you prefer to not use alcohol, omit the rum in the topping, and substitute pineapple juice in the cake batter.
  • tip 2
    These cakes freeze well. Wrap individually in plastic wrap and place in a freezer plastic bag. Thaw and serve at room temperature, or warm in a low oven.


Nutrition Facts are not available for this recipe
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