Boozy Pineapple Upside-Down Cake

Health score
1%
Boozy Pineapple Upside-Down Cake
120 min.
9
568kcal

Suggestions


Indulge in a tropical twist on a classic dessert with our Boozy Pineapple Upside-Down Cake! This delightful treat combines the rich flavors of spiced rum and piña colada with the sweetness of caramelized pineapple and cherries, creating a mouthwatering experience that will transport you straight to a sunny beach. Perfect for gatherings or a special occasion, this cake is sure to impress your friends and family.

Imagine the aroma of butter and brown sugar wafting through your kitchen as you prepare this stunning dessert. The process of marinating the pineapple and cherries in rum adds an extra layer of flavor, making each bite a burst of tropical goodness. The cake itself is light and fluffy, thanks to the Betty yellow cake mix, while the addition of piña colada mix brings a creamy, coconut-infused richness that perfectly complements the fruit.

Whether you're celebrating a birthday, hosting a summer barbecue, or simply craving something sweet, this Boozy Pineapple Upside-Down Cake is the ultimate showstopper. Serve it warm, and watch as your guests delight in the beautiful presentation and irresistible taste. Get ready to savor every bite of this decadent dessert that’s not just a treat for the taste buds, but also a feast for the eyes!

Ingredients

  • 0.3 cup butter 
  • cup t brown sugar dark packed
  •  eggs 
  • oz maraschino cherries drained
  • 20 oz pineapple rings drained canned
  • 1.5 cups spiced rum 
  • 0.5 cup vegetable oil 
  • box cake mix yellow
  • 0.5 cup frangelico (from 12-oz bottle)
  • 0.5 cup frangelico (from 12-oz bottle)

Equipment

  • bowl
  • frying pan
  • baking sheet
  • oven
  • knife
  • hand mixer

Directions

  1. Place drained pineapple and cherries in separate bowls.
  2. Pour about 1 cup rum over pineapple and remaining rum over cherries.
  3. Let stand 1 to 8 hours to marinate.
  4. Heat oven to 350F.
  5. Place butter in ungreased 13x9-inch pan; place in oven to melt. 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. Arrange pineapple slices in pan in 3 rows of 3 or 4 slices.
  8. Drain rum from cherries; discard rum.
  9. Place 1 cherry in center of each pineapple slice.
  10. In large bowl, place cake mix, pia colada mix, oil, eggs and 1/2 cup reserved rum from pineapple. Beat with electric mixer on medium speed until smooth.
  11. Pour evenly over fruit in pan.
  12. Bake 40 to 45 minutes or until cake springs back when touched lightly in center. Run knife around edges of cake.
  13. Place cookie sheet upside down over pan; turn cookie sheet and pan over.
  14. Let stand 5 minutes to allow juices to run down onto cake.
  15. Remove pan.
  16. Serve cake warm.

Nutrition Facts

Calories568kcal
Protein3.66%
Fat22.88%
Carbs73.46%

Properties

Glycemic Index
7.22
Glycemic Load
0
Inflammation Score
-4
Nutrition Score
8.1495652820753%

Nutrients percent of daily need

Calories:568.34kcal
28.42%
Fat:12.34g
18.99%
Saturated Fat:6.09g
38.08%
Carbohydrates:89.17g
29.72%
Net Carbohydrates:87.06g
31.66%
Sugar:64.95g
72.17%
Cholesterol:72.64mg
24.21%
Sodium:501.71mg
21.81%
Alcohol:13.36g
100%
Alcohol %:7.09%
100%
Protein:4.44g
8.87%
Phosphorus:216.69mg
21.67%
Calcium:172.01mg
17.2%
Vitamin B1:0.21mg
13.71%
Vitamin B2:0.22mg
12.79%
Folate:49.6µg
12.4%
Iron:1.9mg
10.56%
Selenium:6.89µg
9.85%
Fiber:2.11g
8.45%
Copper:0.17mg
8.31%
Vitamin B3:1.56mg
7.78%
Vitamin E:1.1mg
7.32%
Vitamin C:5.92mg
7.18%
Vitamin K:7.48µg
7.12%
Manganese:0.14mg
6.95%
Vitamin A:329.31IU
6.59%
Vitamin B6:0.13mg
6.4%
Magnesium:20.08mg
5.02%
Vitamin B5:0.49mg
4.86%
Potassium:164.66mg
4.7%
Vitamin B12:0.2µg
3.37%
Zinc:0.49mg
3.25%
Vitamin D:0.29µg
1.96%