Ah birthday cake…
This was not Bradley’s thought on his choice of birthday cake. I didn’t really give him a choice though. I made this Pineapple Upside Down Rum Cake on his 30th birthday. It was actually a crazy busy day. Drinks with friends, hanging out with our friends which included playing piano for the first time in 5 years, playing a 15 year old in chess and dancing like a crazy white man. It was a grand old time.
So I knew I was doing this cake this week because it’s my mom’s amazing rum cake recipe. It just happened to fall on Bradley’s birthday so ta da, it became his birthday cake. My mom has been making this rum cake for years for my dad. He requested this cake initially and my mom has been perfecting it ever since.
Now please note: my mom doesn’t drink rum therefore doesn’t eat this cake – at all. So my dad likes rum in his rum cake. I mean who doesn’t really? Most of the water is substituted for rum making each piece extremely potent. Like biting into a piece is equivalent to taking a shot of straight rum. You need a designated driver for this cake.
My mom has tried literally every rum possible: malibu, bacardi, meyers, captain morgan, and 151. The 151 was entertaining… everyone literally coughed their way through dessert. I think we decided Captain Morgan was the best, but feel free to use whatever you like. Regardless, every time my mom makes this rum cake, the leftovers never last long. It becomes a snack for everything, midnight snack, after work snack, breakfast snack… you figure it out you can use it as a valid cake eating moment.
So I decided to go with a pineapple upside down cake because pineapple is a natural compliment to rum. Oh my goodness, let me tell you…. I took it out of the oven, poured the sauce on top and let it sit for an hour while we shot the breeze with our neighbor. I was half expecting the cake to be dry and not have soaked up any sauce. Oh boy, I was wrong. This cake was still warm (HUGE plus!), had a light flavor of rum and pineapple and just sweet enough to be decadent but not overly sweet. Just saying… our neighbor had to take a piece home because he couldn’t stand how amazing it was.
- 6 rings of canned pineapple slices
- 1 package yellow cake mix
- 1 (3.4 oz) package instant vanilla pudding mix
- 4 eggs
- ½ cup pineapple juice
- 1/2 cup canola oil
- ½ cup rum
- ½ cup butter
- ¼ cup pineapple juice
- 1 cup white sugar
- ½ cup rum
- Preheat oven 325 degrees. Spray a bundt pan with non stick cooking spray. Lay slices of pineapple around the deepest area over the bottom of the pan.
- In a large bowl, combine cake mix and pudding mix. Mix in eggs, pineapple juice, oil and rum. Blend well. Pour batter over pineapple in the pan.
- Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the cake comes out clean. Let sit for 10 minutes in the pan, then turn out onto a serving plate.
- While cake is sitting, make glaze: in a saucepan, combine butter, pineapple juice and 1 cup sugar. Bring to a boil over medium heat and continue to boil for 5 minutes, stirring constantly. Remove from heat and stir in rum.
- Poke holes with a fork into top of bundt cake, then put back into bundt pan. Poke holes with a fork around bottom of cake. Pour all the glaze slowly onto the cake. Let soak in about 1 hour or up t overnight before inverting on a plate and serving.