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Pineapple upside down tres leches rum cake
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Pineapple upside down tres leches rum cake


I wanted all 3 cakes but didn’t want to make 3 separate cakes so I decided to combine them! I have to compile my recipes so need sometime to post recipe if anyone is interested.

by Philomenas_Dad

32 Comments

  1. Puzzleheaded_Cup8723

    I just need me and a room. No fork needed. 😩

  3. Minervas-Madness

    I’m more interested in the process. Did you add the milks before flipping the cakes or after? I wanna try this!

  6. Philomenas_Dad

    This recipe is for 6 mini individual cakes made in a silicone muffin pan

    Ingredients:

    – 1 can of sliced pineapples and 6 maraschino cherries
    – 6 tablespoons dark brown sugar
    – 1 1/4 cups all-purpose flour
    – 1 teaspoon baking powder
    – 1/4 teaspoon salt
    – 1/2 cup unsalted softened butter
    – 1 cup sugar
    – 5 room temp large eggs
    – 2 1/2 teaspoon vanilla (1 for the batter and 1 1/2 for the milk)
    – 14 oz condensed milk
    – 12 oz evaporated milk
    – 1 cup heavy whipping cream
    – 2 tablespoons Jamaican rum

    Prep:

    – Preheat oven to 325°F
    – Add 1/2 tablespoon of brown sugar to each cavity in the pan
    – Place sliced pineapple in each cavity, then place a maraschino cherry into the center of each pineapple slice
    – Add 1/2 tablespoon of brown sugar on top of the slice pineapples/cherries
    – Bake in the oven for 10 minutes
    – Sift flour, baking powder, and salt into a medium sized bowl and whisk together
    – With an electric mixer beat the eggs for one minute on medium speed
    – Add sugar to the beaten eggs and mix well
    – Reduce mixer to low speed and add softened butter, mix until fluffy then add 1 tablespoon of vanilla
    – Add flour mixture and mix until even, scrape sides of the bowl as needed
    – Remove the pineapples from the oven and let them cool down for a moment
    – Add the batter to each cavity evenly
    – Place on the middle oven rack and bake for 35 minutes or until it passes the toothpick test
    – Once ready remove from the oven, using a cake
    leveler cut off the muffin tops and let cool

    PRO TIP: dunk the discarded muffin tops into the milk mixture to enjoy while you wait!

    – While the cakes are cooling down combine condensed milk, evaporated milk, heavy whipping cream, vanilla and rum and whisk together well
    – Add 1/4-1/2 cup of milk mixture to each cake until they are soaked
    – Cover pan and refrigerate for 6 hours

    Enjoy!

  12. Jolly-Persimmon-7775

    Like that is all my favorite things in one.

  13. GirlisNo1

    Title just got better and better with each word

  15. Floofaramamama

    That is a whole lot going on there and I want it.

  18. bolognaonatree

    That’s like three different types of cakes

  23. unk214

    I don’t care who you are… marry me op. My wife would understand after seeing this post.

  24. but-whyy-tho

    Very sorry to all the other bakers here, but this is the first time I’ve saved a post from this sub.

  26. RonnyTwoShoes

    Oh my gosh, these sound incredible!! Thank you for sharing your recipe, I’m going to give them a try!!

  29. Other-Cantaloupe4765

    I’m allergic to pineapple but I’d devour a pan of these anyway 😩

  30. Mysterious_Soup_1541

    It started out great, got better, and then freaking got EVEN BETTER. This sounds so good!

  31. InspiringClock57

    Oh this is stunning! Absolutely love the colors you chose