Upside-Down Caramelized Pineapple Cake

A buttery upside-down cake with caramelized pineapple, dark rum, and vanilla, baked until the fruit is glossy and the crumb is tender.

Prep: 25 min · Cook: 45 min · Yield: 8 · Method: Oven

Ingredients

• 1 can pineapple
• 0.5 cup butter
• 0.75 cup brown sugar
• 1.5 cups flour
• 1.5 tsp baking powder
• 0.25 tsp salt
• 0.5 cup butter
• 0.75 cup sugar
• 2 large eggs
• 1 tsp vanilla extract
• 0.33 cup milk
• 1 tbsp dark rum

Cooking instructions

1. Preheat oven to 350°F. Melt butter for the topping and pour into a 9-inch round cake pan. Evenly spread brown sugar over the melted butter. Arrange pineapple rings over the sugar mixture. — 350°F
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a separate large bowl, cream the softened butter and sugar until pale and fluffy. Add eggs one at a time, beating well after each addition, then stir in vanilla and rum. (about 5 min)
4. Gradually fold the flour mixture into the butter mixture, alternating with the milk until just combined.
5. Spread the cake batter carefully over the pineapple and bake until a toothpick inserted into the center comes out clean. (about 40 min) — 350°F
6. Cool in the pan for 10 minutes before carefully inverting onto a wire rack to release the cake. (about 10 min)