Shelly's Recipe

PINEAPPLE RUM UPSIDE-DOWN CAKE

Category: Cakes

6 tbsp unsalted butter
1 cup unsalted butter, softened
1/2 cup light brown sugar, packed
1/2 cup rum (dark rum works best)
6 slices canned pineapple in juice, drained or fresh pineapple, 1/4 inch thick
1 cup sugar
2 eggs
2 tsp vanilla extract
2 cup flour
1 1/2 tsp baking powder
1 tsp salt

Preheat oven to 350. In a small sauce pan, melt 6 tbsp butter, brown sugar, and 1/4 cup of the rum over low heat. Do not use higher heat, as rum will flame! Pour mixture into 13x9 baking dish. Cut pineapple slices in half and arrange on top of butter and sugar mixture. In a large mixing bowl, combine 1 cup softened butter with white sugar and cream with electric mixer. Add eggs, one at a time, mixing well after each addition. Add vanilla and mix well.

In a small bowl, combine flour, baking powder and salt and mix well. Add flour mixture to batter, a little at a time, mixing well after each addition. Add the remaining 1/4 cup rum to the batter and mix well. Pour the batter evenly over the pineapple slices and smooth the top. Bake about 35 minutes, until a toothpick inserted in the center comes out clean. Let cool in the pan 5 minutes before inverting onto a serving platter.