📝 About This Recipe
Transport your senses to the islands with this vibrant, tropical twist on a vintage classic. This Caribbean-style cake elevates the traditional recipe by infusing the batter with dark rum, warm ginger, and aromatic nutmeg, while the topping features a rich, buttery caramel glaze. The result is a moist, golden sponge topped with caramelized pineapple rings that offer a perfect balance of sweetness and spice.
🥗 Ingredients
The Caramel Topping
- 4 tablespoons Unsalted Butter (melted)
- 3/4 cup Dark Brown Sugar (packed)
- 7-9 rings Pineapple Slices (canned in juice or fresh, patted very dry)
- 7-9 pieces Maraschino Cherries (stemless)
- 1/4 cup Pecan Halves (optional, for filling gaps)
The Spiced Sponge Batter
- 1 1/2 cups All-Purpose Flour (sifted)
- 1 1/2 teaspoons Baking Powder
- 1 teaspoon Ground Ginger (adds a signature Caribbean warmth)
- 1/4 teaspoon Freshly Grated Nutmeg
- 1/4 teaspoon Salt
- 1/2 cup Unsalted Butter (softened to room temperature)
- 1 cup Granulated Sugar
- 2 Large Eggs (at room temperature)
- 1 teaspoon Vanilla Extract
- 3 tablespoons Aged Dark Rum (such as Jamaican or Barbadian rum)
- 1/2 cup Pineapple Juice (reserved from the can or fresh)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Position a rack in the center of the oven for even heat distribution.
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2
Pour the 4 tablespoons of melted butter into a 9-inch round cake pan or a heavy cast-iron skillet. Swirl to coat the bottom and sides thoroughly.
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3
Sprinkle the dark brown sugar evenly over the melted butter. Use a spatula to press it into a smooth, flat layer; this will become your luscious caramel.
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4
Arrange the pineapple slices on top of the sugar layer. Place one in the center and others around it. Place a cherry in the center of each ring and tuck pecans in the gaps if desired.
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5
In a medium bowl, whisk together the flour, baking powder, ground ginger, nutmeg, and salt. Set aside.
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6
In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer on medium-high speed until light and fluffy, about 3-4 minutes.
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7
Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl to ensure everything is incorporated.
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8
Stir in the vanilla extract and the dark rum. The aroma of the rum against the sugar is a hallmark of Caribbean baking.
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9
Reduce the mixer speed to low. Add the dry ingredients in three parts, alternating with the pineapple juice, beginning and ending with the flour mixture.
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10
Gently pour the batter over the arranged pineapples in the pan. Use an offset spatula to spread it evenly, being careful not to disturb the fruit design underneath.
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11
Bake for 45-50 minutes. The cake is done when the top is golden brown and a toothpick inserted into the center comes out clean.
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12
Remove from the oven and let the cake cool in the pan for exactly 10 minutes. This timing is crucial; too short and it falls apart, too long and the caramel sticks to the pan.
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13
Run a thin knife around the edge of the pan. Place a large serving plate upside down over the pan and, using oven mitts, quickly and confidently flip both over.
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14
Slowly lift the pan off. If any fruit bits stayed in the pan, simply tuck them back onto the cake while warm. Let cool slightly before serving.
💡 Chef's Tips
Pat your pineapple slices extremely dry with paper towels to prevent the caramel from becoming too watery. Use a high-quality aged dark rum for the best depth of flavor; white rum won't provide the same molasses notes. If using a cast-iron skillet, the edges of the cake will get extra crispy and caramelized. Do not overmix the batter once the flour is added, or the cake will lose its light, tender crumb. For an extra Caribbean kick, add 1/2 teaspoon of lime zest to the batter.
🍽️ Serving Suggestions
Serve warm with a generous dollop of coconut whipped cream. Pair with a glass of chilled ginger beer or a light rum punch. A scoop of premium vanilla bean ice cream creates a lovely hot-cold contrast. For a sophisticated finish, drizzle a little extra warmed dark rum over individual slices.