Pineapple Rum Upside Down Cake

By socalnativelala

Ingredients

• 8 tbs butter
• 1/2 c. dark or spiced rum, divided in half
• 1/2 c. brown sugar
• 8 slices of canned or fresh pineapple, 1/4 in. thick
• 1 1/2 c. butter, softened
• 1 1/2 c. sugar
• 3 eggs
• 2 tsp. vanilla extract
• 3 c. AP flour
• 2 1/4 tsp. baking powder
• 1 tsp. salt
• maraschino cherries (optional)

Preparation

Step 1

preheat oven to 350. in small sauce pan melt 8 tbs. butter. add brown sugar and 1/4 c. of the rum and heat over a low heat until melted into a syrup. pour mixture into the bottom of a 13x9 baking pan. arrange pineapple slices on top of the rum mixture, placing cherry into the middles of pineapple slices if using. in a large bowl cream the softened butter and sugar together. add eggs one at a time until well mixed. add in vanilla and mix well. in a separate bowl sift or mix dry ingredients together. add flour mixture to the wet ingredients a little at a time, mixing well after each addition. add remaining 1/4 c. of rum and mix well. pour batter over the top of the pineapple slices and smooth the top. bake about 35 minutes or until a toothpick inserted in the center of the cake comes out without wet batter. Let cool in the pan about 15 minutes until inverting.