Salted Caramel Pineapple Upside Down Cake

Cottage Cooking, Featured

the blog:

Dearest and I had such a lovely, intimate Valentines dinner – I made Cornish Game Hens, Wild Rice with Raisens, Green Beans, Biscuits and for dessert, Salted Caramel Pineapple Upside Down Cake.

Salted-Caramel Pineapple Upside Down Cake2

I saw the recipe in the latest Country Living Magazine and thought it sounded amazing. The only thing different  that I did was create mine in ramekins – I love making desserts in individual portions – they seem so much more romantic that way.

Salted Caramel Upside Down Cake5

Isn’t it funny how certain things seem to take off and creativity abounds in variations – take for instance Nutella – there are hundreds of recipes now featuring that delicious treat.

Salted Caramel Pineapple Upside Down Cake4

Now, I am seeing salted-caramel everywhere – I do love salty-sweet desserts – this one was just as amazing as you could imagine.

Salted Caramel Upside Down Cake3

Salted Caramel Pineapple Upside-Down Cake


  • cooking spray
  • 1 cup dark brown sugar
  • 2 sticks unsalted butter at room temperature
  • 3 tablespoons dark rum
  • 1 1/2 teaspoons salt
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1 cup granulated sugar
  • 1 tablespoon vanilla extract
  • 2 large eggs
  • 1/2 cup whole milk
  • 1 medium pineapple peeled, cored and cut into rings
  • 1 ring cut into chunks
  • Coat a 9-inch cake pan with cooking spray and set aside (or use large ramekins for individual servings. In a small saucepan over medium heat heat brown sugar and 1 stick of butter. Whisking occasionally until sugar is dissolved. Bring to a boil and cook until the caramel thickens and turns to a deep brown, approximately 3 minutes. Remove from heat and whisk in rum and 1 teaspoon salt. Pour caramel into prepared cake pan/s and swirl around to coat bottom of pan. Set aside and let cool completely, at least 30 minutes.
  • Preheat oven to 350 degrees
  • Meanwhile in a medium bowl whisk together flour, baking powder, cinnamon and remaining salt.
  • In the bowl of an electric mixer combine sugar and butter until light and fluffy. Add vanilla; beat in eggs one at a time. Reduce mixer speed to low and incorporate 1/2 of the dry mixture and 1/4 cup milk. Repeat with the remaining dry ingredients and the milk. Arrange pineapple rings in cake pan/s atop caramel. fill in spaces between rings with pineapple chunks. Carefully pour batter over pineapple then smoth cake using rubber spatula. Bake the cake/s until toothpick inserted in the center comes out clean. Approximately 30 to 50 minutes. Transfer to a wire rack and allow to cool for 30 minutes. Run a sharp knife round the sides of the cake pan/s to loosen the cake then invert onto large serving platter.

*Country Living Magazine also provides a lighter version of this recipe in the March 2013 issue.

Salted Caramel Pineapple Upside Down Cake1

I am sharing this post with these Delightsome blog parties:

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Make it Pretty Monday ~ The Dedicated House

Wow Us Wednesday ~ Savvy Southern Style

Home Sweet Home ~ The Charm of Home

Home ~ Rose Chintz Cottage

Open House ~ Bernideen’s Teatime Blog

Time to Shine ~ A Diamond in the Stuff 

Table Top Tuesday ~ A Stroll Thru Life
One Project at a Time ~ A Bowl Full of Lemons
Be Inspired ~ Elizabeth & Co.
What’s It Wednesday ~ Ivy and Elephants
Primp Your Stuff Wednesday ~ Primp
Wow Us Wednesday ~ Savvy Southern Style 
Show & Share ~ Southern Lovely
Transformation Thursday ~ Shabby Creek Cottage
Tablescape Thursday ~ Between Naps on the Porch
Home Sweet Home ~ The Charm of Home
Feathered Nest Friday ~ French Country Cottage
Vintage Inspiration ~ Common Ground
Shabbilicious Friday ~ Shabby Art Boutique
Saturday Nite Special ~ Funky Junk Interiors
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Strut Your Stuff ~ My Crazy Beautiful Life

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