Ingredients:

  • 1/2 cup (113g) unsalted butter, melted
  • 3/4 cup (150g) packed light brown sugar
  • 1 (20 ounce / 567g) can pineapple rings, drained, juice reserved
  • 7-8 Maraschino cherries, halved (optional)
  • 1 1/2 cups (192g) all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (113g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon rum extract (optional)
  • 1/2 cup (120ml) pineapple juice

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan. Cut out a parchment paper circle to fit the bottom of the pan and place it in the bottom.
  2. In a small saucepan, melt butter over medium heat. Stir in brown sugar and cook for 1-2 minutes, stirring constantly, until the sugar is dissolved and the mixture is smooth. Pour the caramel evenly into the prepared cake pan.
  3. Arrange pineapple rings evenly over the caramel in the cake pan. Place a cherry half in the center of each ring, if desired.
  4. In a medium bowl, whisk together flour, baking powder, and salt.
  5. In a large bowl, cream together softened butter and granulated sugar until light and fluffy.
  6. Beat in eggs one at a time, then stir in vanilla extract and optional rum extract.
  7. Gradually add the dry ingredients to the wet ingredients, alternating with the pineapple juice, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
  8. Pour the cake batter evenly over the pineapple and caramel in the pan.
  9. Bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean.
  10. Let the cake cool in the pan for 10-15 minutes. Run a thin knife around the edge of the cake to loosen it from the pan. Place a serving plate over the pan, then carefully invert the cake onto the plate.
  11. Remove the parchment paper. Serve warm or at room temperature.