Pineapple Upside Down Cake

Cake Ingredients: 

• 1⅔ cups flour

• ¾ cup brown sugar

• ¼ cup sugar

• ¾ cup butter

• ¼ cup milk

• ½ tsp salt

• ¼ tsp baking soda

• 1½ tsp baking powder

• ½ tsp cinnamon

• ¼ cup pineapple juice

• 1½ tbsp rum or bourbon

Topping Ingredients: 

• 6 tbsp butter

• 1- 1½  brown sugar

• 2-3 cans pineapple rings

• maraschino cherries (optional)

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Directions:

Preheat oven to 350°F and grease your bundt pan.

For the topping: 

2. In a medium saucepan over low-medium heat, melt 8 tbsp butter. Add 1¼ c brown sugar and stir for 3-4 minutes until it becomes a syrup. Add a pinch of cinnamon. Add the pineapple rings and cook for 2-3 minutes on each side. Remove from heat and set aside.

For the cake:

3. In a mixing bowl, cream 1 c butter with the remaining brown sugar and sugar until light and fluffy.

4. Add in eggs one at a time, then add vanilla extract and rum if using.

5. In a separate bowl, whisk together all dry ingredients. In another bowl, mix the pineapple juice and milk together.

6. Alternate adding the dry and wet ingredients into the mixing bowl, starting and ending with the dry.

7. Pour the syrup from the saucepan into the greased bundt pan as the first layer. Arrange the pineapple rings on top of the syrup. If using maraschino cherries, place them in the center of each pineapple ring.

8. Pour the batter over the pineapples.

9. Bake for 45-50 minutes until a toothpick inserted comes out clean. Let cool before flipping onto a serving plate.