Pineapple Upside-Down Cornmeal Cake with Rum Glaze

Why You’ll Love This Recipe

• Caramelized pineapple rings crown a tender, citrus-scented cornmeal crumb—bright, buttery, and beautifully balanced.
• Light rum glaze adds sheen and a subtle, grown-up finish without overpowering the fruit.
• Uses a single skillet or pan—minimal fuss, maximum flavor.
• Reliable texture: fine cornmeal delivers a plush, moist crumb that slices cleanly.

Grocery List

• Produce: 1 small ripe pineapple (or 1 can pineapple rings), 1 orange, 1 lime
• Dairy: Unsalted butter, eggs, buttermilk, sour cream
• Pantry: All-purpose flour, fine yellow cornmeal, granulated sugar, light brown sugar, confectioners’ sugar, baking powder, baking soda, kosher salt, vanilla extract, dark rum

Full Ingredients

Brown Sugar–Rum Topping

• 4 tablespoons unsalted butter (56 g)
• 1/2 cup packed light brown sugar (100 g)
• 1 tablespoon dark rum
• Pinch of kosher salt
• 8 to 9 pineapple rings, fresh or well-drained canned (patted very dry)

Citrus-Scented Cornmeal Cake

• 1 cup all-purpose flour (120 g)
• 3/4 cup fine yellow cornmeal (110 g)
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 3/4 cup granulated sugar (150 g)
• 1 teaspoon finely grated orange zest
• 1 teaspoon finely grated lime zest
• 1/2 cup unsalted butter, room temperature (113 g)
• 2 large eggs, room temperature
• 1 teaspoon pure vanilla extract
• 1 tablespoon dark rum
• 3/4 cup buttermilk, room temperature
• 1/4 cup sour cream, room temperature

Light Rum Glaze

• 1/2 cup confectioners’ sugar (60 g)
• 2 tablespoons dark rum
• 1 tablespoon fresh lime juice
• Pinch of kosher salt

Step-by-Step Instructions

Step 1: Preheat, prep the pan, and dry the fruit

Heat oven to 350°F (175°C). If using a 9-inch oven-safe skillet (preferably cast iron), no need to line it. If using a 9-inch round cake pan, lightly grease it and line the bottom with a round of parchment. Pat the pineapple rings very dry with paper towels; this prevents a watery topping and helps the caramel cling.

Step 2: Make the brown sugar–rum caramel

In the skillet (or a small saucepan if using a cake pan), melt 4 tablespoons butter over medium heat. Stir in brown sugar, a pinch of salt, and 1 tablespoon rum. Cook, stirring, until the mixture bubbles and looks glossy, 1–2 minutes. If made in a saucepan, immediately pour the hot caramel into the prepared cake pan and tilt to coat the bottom evenly.

Step 3: Arrange the pineapple

Lay the pineapple rings snugly over the caramel in a single layer. If you have extra rings, cut them into half-moons to fill gaps. Press gently so the fruit makes good contact with the caramel.

Step 4: Mix the dry ingredients and citrus sugar

In a medium bowl, whisk flour, cornmeal, baking powder, baking soda, and salt. In a separate small bowl, combine granulated sugar with orange and lime zests. Use your fingertips to rub the zest into the sugar until fragrant and slightly damp—this releases essential oils for a brighter citrus flavor.

Step 5: Cream butter and beat in eggs

In a large bowl, beat 1/2 cup room-temperature butter with the citrus sugar until pale and fluffy, 2–3 minutes. Beat in eggs one at a time, scraping the bowl, then mix in vanilla and 1 tablespoon rum. In a measuring cup, whisk buttermilk and sour cream until smooth.

Step 6: Finish the batter and assemble

Add the dry ingredients to the butter mixture in two additions, alternating with the buttermilk mixture. Beat on low just until combined; do not overmix. Dollop batter over the pineapple and gently spread to the edges with an offset spatula. Tap the pan firmly on the counter 2–3 times to release air bubbles.

Step 7: Bake, invert, and glaze

Bake on the middle rack until golden, the top springs back, and a toothpick into the cake (not fruit) comes out clean, 35–40 minutes. Cool on a rack for 10 minutes. Run a thin knife around the edge, place a serving plate over the pan, and carefully invert. Lift off the pan; replace any pineapple pieces that stick.

Whisk confectioners’ sugar, rum, lime juice, and a pinch of salt until smooth and pourable (add a few drops of water if needed). Brush or spoon the glaze over the warm cake, letting it soak in and glisten. Rest 20 minutes before slicing.

Pro Tips

• Use fine yellow cornmeal for the most tender crumb; medium grind yields a slightly more rustic texture.
• For the brightest flavor, rub citrus zest into the sugar as directed—this perfumes the entire batter.
• Pat the pineapple very dry. Excess moisture can thin the caramel and make the topping runny.
• If using a cake pan, warm it in the oven for 2 minutes before adding the caramel to prevent instant hardening.
• Invert the cake after a 10-minute rest; waiting longer can cause the caramel to set and stick.

Variations

• Coconut-Lime: Replace 1/4 cup buttermilk with full-fat coconut milk; garnish the glazed cake with toasted coconut and extra lime zest.
• Brown-Butter Bourbon: Brown the topping’s butter to nutty amber and swap the rum for bourbon in both topping and glaze.
• Spiced Ginger: Add 1 teaspoon ground ginger and 1/2 teaspoon cinnamon to the dry ingredients for a warmly spiced crumb.

Storage & Make-Ahead

Store the cooled cake, covered, at room temperature for up to 2 days or refrigerated up to 4 days. For longer storage, wrap slices tightly and freeze for up to 2 months; thaw at room temperature, then warm briefly in a 300°F (150°C) oven to refresh. The caramel can be made up to 2 hours ahead and kept warm over very low heat; rewarm if it thickens.

Nutrition (per serving)

Approximate: 400 calories; 16 g fat; 55 g carbohydrates; 5 g protein; 2 g fiber; 260 mg sodium. Values will vary based on specific ingredients and brands.