Pineapple rum macadamia upside down cake

1 Jul

Pineapple rum macadamia upside down cake with macadamias.

I have found a fabulous cake for you to bake for this weekend! In Australia people will be celebrating/commiserating/trying to forget the Federal Election, while my American friends will be gearing up for their July 4th celebrations. This cake would be a perfect addition at any get-together you will be attending, from party to picnic to friends-over-for-pizza. 

I made this cake recently after a fresh pineapple in the fruit bowl started to look a bit unloved. This seems to be a theme in The Hungry House – buy beautiful fresh produce, ignore it until it almost is past its best, then quickly turn it into baked goods.

This is the first time I have ever made an upside down cake and I was petrified that all I would have to show for it would be a sticky mess in the bottom of the cake pan. I held my breath as I removed the cake from the pan then did a happy dance – it turned out perfectly. Lots of recipes don’t suggest ling the bottom of the pan with non-stick paper but I did and I think that was the reason it worked.

I was inspired by a recipe from the BBC Good Food site. I omitted the glace cherries as I’m not a fan, added nuts, and used fresh instead of tinned pineapple.

If you don’t have fresh pineapple use canned pineapple rings. You could omit the rum but it adds a lovely flavour.

My friends at Australian Macadamias sent me an enormous bag of macadamias and I added some nuts to give a crunch to this cake.

The harshest cake critic, The Hungry Dad, loved this cake, as did my work friends at the charity where I work. I will absolutely be making this again.



One large pineapple, peeled and sliced into 1.5 cm thick slices

40 grams butter

two tablespoons dark spiced rum

two tablespoons brown sugar


50g butter, diced, at room temperature

50g brown sugar

50 grams unsalted macadamias


100g butter, diced, at room temperature

100g caster sugar

100g self raising flour

1 teaspoon baking powder

1 teaspoon vanilla extract

2 eggs

Pineapple rum upside down cake with macadamias



Melt 40 grams unsalted butter over a low heat, add rum, stir then add pineapple slices – depending on the size of your pan you may need to do this in batches.

Cook for one minute, add a pinch of brown sugar to each ring, flip over, add another pinch of sugar to each ring and cook for another minute.

Remove to a plate and continue until all your pineapple has been cooked.

Preheat oven to 180 C and grease and line a 20cm round cake pan with non-stick baking paper.


In bowl of electric mixer beat butter and sugar until combined and creamery. Spread over the base of the cake tin – there isn’t much but just spread out as best as you can. Place the pineapple over the topping then added macadamias in any gaps.


In bowl of electric mixer beat all the cake ingredients until smooth and well-combined – this should take around three or four minutes on a medium speed.

Spoon into the tin on top of the pineapple and use a palette knife to smooth the top. Bake for 30 – 35 minutes, then set aside for 10 minutes before turning onto a plate. Allow to cool before slicing.

Pineapple rum upside down cake





11 Responses to “Pineapple rum macadamia upside down cake”

  1. Gingerbread Jenn July 2, 2016 at 3:21 am #

    Oh wow, this looks so good! You know I’ve never had an upside down cake? I think today is the day

  2. theveryhungrybaker July 2, 2016 at 4:38 am #

    Oooh this looks so good! Love an upside down cake!

  3. FrugalHausfrau July 2, 2016 at 4:24 pm #

    Well I’m voting FOR the rum, lol, as you probably would guess and I think fresh pineapple makes all the difference!!! A few months ago I joined in a link party called Throwback Thursday…I’d love it if you’d link up with us!! (It’s on my blog, a couple posts down!)


  4. Lorraine @Not Quite Nigella July 3, 2016 at 12:19 am #

    I love pineapple in desserts so I should definitely give this a go! 🙂

    • The Hungry Mum July 3, 2016 at 5:37 pm #

      We were at Cabramatta today and pineapples were so cheap and plentiful!

  5. CrumblesAndKale July 4, 2016 at 5:54 am #

    This just looks perfect, love the addition of the macadamia nuts!

    • The Hungry Mum July 6, 2016 at 12:19 pm #

      Thanks! I could eat my body weight in macadamias 🙂

  6. Anna @ shenANNAgans July 6, 2016 at 7:37 pm #

    I haven’t recovered from a disastrous upside down cake fail a few years ago, think it is time I give this a whirl again. Pineapple totes makes my heart happy.

  7. ChgoJohn July 11, 2016 at 8:53 am #

    Does this recipe take me back. Pineapple upside-down cake was the first cake I baked when I was a boy. Of course, I used a boxed mix and canned pineapple but it was a hit in my family and it became my signature dessert long before any of us were aware there was such a thing. Time for me to make another but this time, I’ll follow your recipe. Don’t worry. If it doesn’t work, I’ll blame a cake mix. 🙂

  8. Sadie's Nest July 17, 2016 at 3:53 am #

    I love that you have taken this island inspired cake to the next level! Yum!


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