Photo: Randy Mayor; Styling: Missy Neville Crawford
Hands-on Time
29 Mins
Total Time
1 Hour 25 Mins
Serves 10 (serving size: 1 wedge)

The rum will ignite when you tilt the pan; this burns off the alcohol.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Combine brown sugar, 2 tablespoons butter, and vanilla bean in a large skillet over medium heat; cook 6 minutes or until butter melts and sugar dissolves, stirring frequently. Add pineapple in a single layer. Carefully pour rum over pineapple; tilt pan to ignite. Simmer 5 minutes on each side or until slightly tender and caramelized. Remove vanilla bean.

Step 3

Coat a 9-inch cake pan with cooking spray. Arrange pineapple in a single layer in bottom of pan; pour sugar mixture over pineapple, tilting pan to coat bottom evenly.

Step 4

Weigh or lightly spoon multipurpose flour into a dry measuring cup; level with a knife. Combine multipurpose flour, almond flour, baking powder, salt, and baking soda; stir with a whisk. Melt remaining 2 tablespoons butter in a microwave-safe dish at HIGH for 35 seconds. Place melted butter, sour cream, and oil in a bowl, stirring well with a whisk.

Step 5

Place granulated sugar and eggs in a large bowl; beat with a mixer at high speed 5 minutes or until fluffy. Reduce speed to medium. Add flour mixture and sour cream mixture alternately to egg mixture, beginning and ending with flour mixture. Spoon batter over pineapple, spreading evenly. Bake at 350° for 38 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 15 minutes on a wire rack. Loosen cake from edges of pan with a knife; invert onto a plate.

Ratings & Reviews

Question about the recipe..

January 09, 2017
If I wanted to make this recipe without being "gluten free" could I simply substitute regular flour in the recipe? 

katpet1's Review

August 24, 2014

Whitehousewoman's Review

August 02, 2014
I made this as a birthday treat for my sister-in-law and she loved it! Will definitely make this aga!in

GoodPlainCook's Review

July 21, 2014
Even my Husband and relatives who are not skipping gluten loved, loved this. I used some fresh raspberries and blackberries I picked, along with fresh peaches I had cut up and frozen, instead of the pineapple. Amazing. I had Bob's Red Mill gluten free flour mix on hand, so I used that. Also, low fat, plain, Greek yogurt instead of sour cream. Moist and delicious. Just make certain you have vanilla ice cream handy - it just begs for it!

Sue0601's Review

July 19, 2014