Spiced Pineapple Upside-Down Cake

By Chez_Alexander

This cake, thought to have first appeared in the 1920s, has had such names as pineapple glacé and pineapple skillet cake. I think I'll just call it... DELICIOUS!

Ingredients

• TOPPING:
• 1 large can pineapple rings
• Maraschino cherries, stemmed and halved
• 6 tablespoons butter
• 3/4 cup light brown sugar, packed
• BATTER:
• 1 1/2 cups flour
• 2 teaspoons ground cardamom
• 2 teaspoons baking powder
• 6 tablespoons butter, softened
• 1 cup sugar
• 2 large eggs
• 1 teaspoon vanilla
• 1 tablespoon dark rum
• 1/2 cup unsweetened pineapple juice
• 2 tablespoons dark rum for sprinkling over cake

Details

Servings 8
Preparation time 30mins
Cooking time 115mins
Adapted from epicurious.com

Preparation

Step 1

Topping::

Melt butter in large, ovenproof skillet. Add brown sugar and simmer over medium heat, stirring, for 4 minutes. Remove from heat. Arrange pineapple on top of sugar mixture in concentric circles, overlapping pieces slightly. Place a cherry half in the middle of each slice.

Batter:

Preheat oven to 350°F. Sift together flour, cardamom, baking powder, and salt.

Beat butter in a large bowl with an electric mixer until light and fluffy, then gradually beat in sugar. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla and rum. Add half of flour mixture and beat on low speed until just blended. Beat in pineapple juice, then add remaining flour mixture, beating just until blended. (Batter may appear slightly curdled).

Spoon batter over pineapple topping and spread evenly.

Bake cake in middle of oven at 350°F until golden and a wooden skewer comes out clean, about 45 minutes. Let cake stand in skillet 5 minutes. Invert a plate over skillet and invert cake onto plate (keeping skillet and plate firmly pressed together). Replace any pineapple stuck to bottom of skillet. Sprinkle rum over cake and cool on a rack.

Serve cake just warm or at room temperature.

Makes 8 servings. Each serving = 10 Weight Watchers points.