pineapple upside down cake shooter recipe

Written BySheba G Updated On
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The Best pineapple upside down cake shooter recipe

I am so excited to share with you my favorite pineapple upside down cake shooter recipe. This dessert has been a staple in our household for years, and it’s perfect for any occasion. The combination of juicy pineapple, sweet brown sugar, and the richness of the cake is simply irresistible.

I love how easy it is to make, and the best part is that it’s a great way to get my kids involved in the kitchen. They love helping me mix the batter and pouring the batter into the pans. The smell of this cake baking in the oven is just heavenly, and when it’s done, we all gather around to admire its golden brown goodness.

My family just can’t get enough of this classic dessert. It’s a true crowd-pleaser, and I’m sure it will be at your gatherings too. This recipe has been passed down through generations of my family, and I’m happy to share it with you today.

The history of this cake dates back to the early 20th century when it was first introduced as a Hawaiian-style dessert. It quickly gained popularity across the country, and now it’s a beloved treat for families everywhere. When I make this cake, I like to use fresh pineapple chunks and let them caramelize in the pan as they bake.

This creates a rich, sticky sauce that complements the cake perfectly.

Pineapple Upside Down Cake Shooter

4.5 from 892 votes

A playful dessert shooter that combines the classic flavors of pineapple upside down cake with a creamy, boozy twist. Layers of caramelized pineapple, vanilla cake crumbs, and a smooth rum-infused cream create a delightful mini dessert.

Prep Time15 mins
Cook Time10 mins
Resting Time0 mins
Total Time25 mins
Servings: 4Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Cake Crumbs

1/2 cup crushed vanilla cake or pound cake
1 tbsp melted butter
1 tsp brown sugar

For the Pineapple Layer

1/2 cup crushed pineapple, drained
2 tbsp brown sugar
1 tbsp butter

For the Cream Layer

1/2 cup heavy cream
2 tbsp powdered sugar
1 tbsp dark rum or rum extract
1/4 tsp vanilla extract

For Garnish

4 maraschino cherries
4 small pineapple wedges

👨‍🍳Directions

1In a small skillet over medium heat, melt 1 tbsp butter and 2 tbsp brown sugar, stirring until bubbly, about 2 minutes.
2Add the drained crushed pineapple and cook for 3 minutes, stirring occasionally, until the pineapple is caramelized and the liquid has thickened slightly.
3Remove from heat and let cool for 5 minutes.
4In a separate bowl, combine the crushed vanilla cake crumbs with 1 tbsp melted butter and 1 tsp brown sugar, mixing until evenly coated.
5Spread the crumbs on a small baking sheet and toast in a preheated 350°F oven for 5 minutes, until golden and crisp.
6Let cool completely.
7In a chilled mixing bowl, combine the heavy cream, powdered sugar, dark rum, and vanilla extract.
8Whip with a hand mixer on medium-high speed for 2 to 3 minutes, until soft peaks form and the cream holds its shape.
9Be careful not to over-whip.
10To assemble each shooter, spoon 1 tablespoon of the caramelized pineapple into the bottom of the glass.
11Add 1 tablespoon of the toasted cake crumbs on top, then carefully layer 2 tablespoons of the rum cream over the crumbs.
12Repeat the layers if the glass is tall, ending with a dollop of cream.
13Garnish each shooter with a maraschino cherry and a small pineapple wedge.
Serve immediately.

🔧Equipment

Small skillet
Mixing bowl
Hand mixer or whisk
4 shooter glasses (2 oz each)
Spoon

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 18g💛Saturated Fat: 11g❤️Cholesterol: 55mg🧂Sodium: 180mg🌾Total Carbs: 34g🥦Dietary Fiber: 1g🍬Sugars: 24g🥩Protein: 2g

📝Notes

For a non-alcoholic version, replace the dark rum with 1/2 tsp rum extract. The cake crumbs can be made ahead and stored in an airtight container for up to 2 days. Ensure the pineapple is well drained to prevent the shooters from becoming watery.

Watch Video Of How Pineapple Upside Down Cake Shooter Works

I keep this pineapple upside down cake shooter on my list because it takes minutes to put together and always gets the same reaction from a crowd.

It works for birthdays, cookouts, or a lazy Sunday with the family, and I never have to worry about picky eaters turning it down.

❓ Frequently Asked Questions About Pineapple Upside Down Cake Shooter

1. What kind of alcohol goes into a pineapple upside down cake shooter?

Most versions build on a vanilla or cake-flavored vodka, which carries the “cake” side of the drink, plus a splash of something with brown-sugar or caramel depth to mimic the topping. Some recipes swap in a coconut rum for a lighter, tropical slant. Taste as you go — the pineapple juice does a lot of the sweetening, so you may want less liqueur than you expect.

2. Can I make this shooter without alcohol?

Yes. Replace the vodka and liqueur with equal parts chilled pineapple juice and cold water or coconut water, then add a small splash of vanilla extract and a few drops of butter extract for the cake note. Keep the grenadine layer the same. It will be sweeter and thinner, so serve it well chilled and stir just before drinking.

3. How do I keep the grenadine at the bottom instead of mixing in?

Grenadine is denser than the juice and vodka mixture, so it sinks on its own if you pour it first and add the rest slowly. Chill everything beforehand — warm liquid speeds up the mixing. Pour the top layer over the back of a bar spoon held just above the surface, and skip stirring until you’re ready to drink.

4. Can I batch these for a party?

You can pre-mix the vodka, juice, and liqueur together and refrigerate it for several hours; just give it a stir before serving since the juice settles. Hold off on the grenadine until the moment you pour, or the layers will blend and the drink turns an even pink. A squeeze bottle makes quick work of dosing the grenadine into each glass.

5. What can I use if I don’t have grenadine?

A tablespoon of cherry syrup or a dash of pomegranate molasses loosened with simple syrup will give you the same red layer and a similar tart-sweet edge. In a pinch, raspberry or strawberry syrup works, though it shifts the flavor away from the classic cherry-pineapple pairing. Avoid strawberry jam or anything thick — it won’t settle into a clean layer.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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