Pineapple Upside Down Cake

This is not your mother's pineapple upside down cake!

No box mix, no plastic red cherries, no canned fruit.

This is the real deal...real butter, fresh pineapple,

real rum, real whipped cream.

Oh yeah, it's a dream! ha.

It's also C is for Cake in the A to Z Challenge!

And here it is!  Moist, sweet, fruity and delicious.

I served this for Easter dinner 

and I'll be making it again!

I adapted the recipe from Gourmet, Feb. 2000

Pineapple Upside-Down Cake

Topping

1/2 medium pineapple, peeled, cored, and cut into 3/8" slices.

3/4 stick butter

3/4 c brown sugar

3 T dark rum

Melt butter in saucepan over medium heat.

(If you are baking cake in a 9" skillet, then use that now.)

Add brown sugar and rum.  Simmer and lightly boil

for 3 minutes.  Remove from heat.

Arrange pineapple on top of caramel in the skillet.

Or if you are baking in a 9" cake pan, pour caramel into

greased pan and arrange pineapple on top.

Batter

1 1/2 c flour

2 t baking powder

1/4 t salt

Whisk together in bowl and set aside.

3/4 stick butter, softened

1 c sugar

2 eggs

1 t vanilla

1 T dark rum

1/2 c unsweetened pineapple juice

In mixer, beat butter and sugar until fluffy.

Add eggs one at a time, then the other liquids alternately

with the flour mixture.  Mix just until blended.

Spoon batter over pineapple in the cake pan or skillet.

Spread evenly.  Bake until browned and toothpick test

comes out clean.  Recipe said 45 minutes but mine

took 60.  Cool 5 minutes, cut around edges and invert onto plate.

Replace any caramel or pineapple that stuck in the pan.

Serve warm or at room temperature.

I thought it was better after it had aged one day.

Enjoy!

I'm all linked up with the A to Z Challenge for

the month of April!  Click on the link on my

sidebar to learn more!

♥