Pineapple Rum Upside Down Pound Cake

By Kmac_4

Ingredients

• For the sauce:
• 1/2 C butter
• 1/2 C light brown sugar
• 1 large can pineapple slices (10)
• 1/4 C Meyer's dark Jamaican rum
• 1/2 C heavy cream
• 10 large maraschino cherries, drained well
• For the cake;
• 2 C sifted cake flour
• 1/4 t salt
• 1 C butter, room temperature
• 1 3/4 C sugar
• 5 large eggs, room temp
• 2 t dark Jamaican rum
• For the glaze:
• 4 T butter
• 2 T water
• 1/2 C sugar
• 1/4 C dark rum

Preparation

Step 1

Combine butter and brown sugar in a large skillet and heat until bubbly. add pineapple and caramelize to a deep golden brown, turning once. Remove and set aside. Pour rum and cream into the sillet and cook over low heat 5 minutes, until thickened, stirring constantly with a whisk. Remove from heat.

Butter a 10 inch round cake pan (a cheesecake pan with removable sides works well) and line with parchment paper. Set on a rimmed baking sheet to catch any leaks. Arrange pineapple rings to cover bottom of pan. Bot cherries with a paper towel and place them in the center of the pineapple rings. Pour rum and cream sauce over pineapple and set pan aside.

Preheat oven to 325. In a small bowl, sift together flour and salt. Set aside. In a mixing bowl, beat butter with an electric mixer until light and creamy. Add sugar gradually and continue beating for five minutes or until mixture is fluffy. Beat in eggs, one at a time, beating well after each addition. Add rum. Fold in the dry ingredients. Mix just until the batter is smooth and blended.

Pour into prepared cake pan. Bake at 325 between 1 hour and 1 hour 15 minutes or until a cake tester comes out clean.

Prepare the glaze shortly before the cake is done so it will be warm.

Place the butter in a small saucepan and melt over low heat. Add the water and sugar, stirring. Increase heat to medium and bring to boil. Reduce heat slightly and let simmer until thickened, 4 or 5 minutes, stirring constantly. Remove from the heat and stir in rum. Pour into a measuring cup with a spout.

Remove the cake from oven when done and poke several holes in the cake with a small wooden skewer. Carefully pour this mixture over the top.