After trying these, I don’t think you’ll be able to have pineapple upside-down cake any other way! Warm fluffy cake topped with Sailor Jerry Rum infused pineapple chunks with caramelized butter and brown sugar. They make the perfect addition to any summer party or BBQ! So crack open that bottle of rum and get baking!
(makes 12 cupcakes)
2 cups fresh pineapple chunks
1 cup of Sailor Jerry Rum or enough to cover the top of the pineapple
¼ cup unsalted butter
½ cup brown sugar
1 ¼ cup all-purpose flour
1 ½ tsp baking powder
½ tsp salt
1 cup sugar
1/3 cup unsalted butter, softened
¼ cup milk
1 tsp vanilla extract
1 egg, lightly beaten
½ cup Sailor Jerry Rum
12 maraschino cherries
Place pineapple chunks in a large canning jar, bowl, or glass. Pour Sailor Jerry Rum over the top, seal it up, and place in the refrigerator for at least 24 hours.
Strain the rum from the pineapple chunks and place chunks in a small dish or bowl. Use the pineapple infused rum to make a Pineapple Mojito!
Preheat oven to 350 degrees F and grease a 12 cup muffin tin.
(1.) Melt butter and brown sugar in a small sauce pan over medium heat. Stir every few minutes until mixture starts to bubble. Let it cook another 2-3 minutes to thicken up a little. (2.) Remove from heat and evenly distribute into prepared muffin tins. In a medium sized bowl, whisk together flour, baking powder, and salt. (3.) In a separate bowl, cream together butter and sugar until fluffy. Add milk, vanilla, and egg and stir together. (4.) Alternate pouring in Sailor Jerry Rum and flour mixture. Beat until smooth.
(5.) Add pineapple chunks on top of butter and brown sugar mixture in muffin tins. (6.) Add 1-2 heaping spoonfuls of batter over the tops of the pineapple and place in the oven to bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. (7.) Let cupcakes cool for 5-7 minutes in the pan. (8.) When cool enough to handle the pan, flip the pan upside down onto a large cookie sheet or cutting board.
If you have difficulty getting them out, take a butter knife and run it around the edge of the cakes and try flipping them one more time. If any pineapple pieces fall off during the transfer just set them back in place. Use a toothpick or cocktail umbrella to spike a maraschino cherry and insert into the center of the cakes. Serve right away or cover and refrigerate if making them a day ahead.