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Rum Pineapple Upside Down Cake

Nothing says ‘A Taste of Paradise’ like this sweet and sumptuous Rum Pineapple Upside Down Cake. By blending refreshing citrus flavors and a delightfully moist, melt-in-your-mouth cake, our Michelin-starred chef has created the perfect mixture of Caribbean island flavors for you to sample on board and then recreate in your own home.

Serves 5 portions

  • 4 oz. Butter
  • 4 oz. Sugar
  • 2 oz. Egg yolks
  • 2 oz. Egg white
  • 2 oz. Cake flour
  • ¼ Tsp. Baking powder
  • 3 oz. Coconut shaved
  • ¼ Tsp. Vanilla flavor
  • 3 Pineapple rings from can
  • ½ oz. Rum soaked raisins
  • 2 oz. Rum Pineapple Juice (Rum + pineapple juice from can)

1.Mix the butter with half of the sugar until fluffy
2. Add the egg yolks and the vanilla to the batter and mix
3. Sift the cake flour with the baking powder
4. Make a Meringue by whipping the egg whites with the rest of the sugar in a separate bowl.
5. Add the cake flour mixture to the 1st mixture
6. Simultaneously with raisins, coconut and the meringue
7. Mix delicately (do not over mix)
8. Place the grilled pineapple ring inside the pre-greased 2-inch ring or muffins mold
9. Then place 2.5 oz. mixture on top
10. Bake at 350F until light color
11. Splash with rum pineapple juice when you take out from the oven
12. Cover with a plastic wrap to keep the cake very moist and flip the mold upside down

Whipped cream recipe

  • 4 oz. cream
  • 1 oz. sugar
  • 1/4 Tsp. vanilla


  • Whip everything together

Raisins in rum recipe


  • 9 pcs raisins
  • 0.5 oz bottle rum

1. Place raisin in bowl
2. Fill up with rum and complete with water until the raisins are cover
3. Keep soaking over night

Vanilla sauce recipe


  • 5 oz. milk
  • 1oz. pastry cream mix
  • ¼ tsp. vanilla
  • ½ Tsp bottle rum

1. Add gradually pastry cream powder into milk in a mixing bowl with whisk:
2. Adjust as per desired constituency:
3. Add rum:

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