Rummy Pineapple Upside Down Cake

June 7th, 2012  |  Cakes & Cupcakes, Sweets  |  1 Comment

So Sharon was over today and we worked on our Father's Day spread... more coming on that next week!  The only thing I can tell you {other than its going to be awesome} is that there's something about a Whiskey Sour snow cone.  The only reason I can tell you that is because the leftover remnants were the inspiration for what's sitting on my cake plate right now---a slightly boozy pineapple upside down cake.

Moist, delicious, sweet, with just a hint of cinnamon and a bit of dark spiced rum to give it a little extra sump'n sump'n.  My mom used to make pineapple upside down cake a lot when I was young and back then the only thing that interested me were the bright red marachinos that topped it.   There was something about their candy-like bright color that just drew me in.  My brother and I would swipe them off the cake and then come back and replace them before she caught us...perhaps taking a swig or two of maraschino juice in the midst of our tomfoolery.   {Don't even think of acting as if you've never done such a thing}  It didn't take long before we skipped swiping them off mama's cake and just headed straight for the jar!  We'd be in less trouble if we got caught...

I giggled today when my 5-year-old walked over to "sniff out" my cake and declined the offer for a slice, instead asking if he could just have the jar of cherries sitting nearby.  Um, let me think about it.... "NO".... and I immediately placed them on the top shelf in our refrigerator.

In an ideal world, my cast iron skillet wouldn't have had the stank of salmon still emanating from last week's dinner and I would have cooked the cake in that instead of the bundt pan I opted for.  If you've got a clean smellin' cast iron skillet, I certainly suggest using it!   Bundt pans work, 8 or 9-inch square or round cake pans work.  Just use what you've got and take a walk down memory lane with me.  C'mon....



1 stick unsalted butter, divided in half and at room temperature
1/2 cup brown sugar
3 tablespoons dark rum
1 small can pineapple rings {or make your own rings if you feel like being a fancypants}
5-6 maraschino cherries
1 1/3 cups flour
2/3 cup sugar
2 teaspoons baking powder
1 teaspoon cinnamon
2/3 cup buttermilk
1 egg
1 teaspoon vanilla extract



Preheat oven to Convection Bake at 350 degrees [Bake at 350 if your oven does not have that feature].

In a small saucepan, melt 1/4 cup butter and stir in brown sugar and rum until mixed. Pour into desired cake pan {skillet} to evenly coat the bottom.

Arrange pineapple slices in the bottom of the pan in desired pattern. Set aside.

In the bowl of your mixer, add flour, sugar, baking powder and cinnamon.

Give it a little stir. Add buttermilk, remaining 1/4 cup butter, egg and vanilla and mix on Speed 1 {low speed} for about 30 seconds until batter comes together.

Gently spoon the cake batter over the pineapple rings as evenly as possible.

Bake for 30 minutes. Cake is done when a toothpick inserted comes out clean.

Remove from oven and allow to cool in the pan for about 5 minutes, then invert onto a serving plate.

Gently place one cherry in the middle of each pineapple slice and invite a friend over {while you wait for the cake to cool} to help you indulge.

Recipe adapted from Better Homes & Gardens.

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