Pineapple Upside Down Cake

Pineapple Upside Down Cake!  I always forget how much I do love this moist cake! 

I made this last week and forgot to get the pictures during the making process.  I had the camera out and everthing but forgot!   It's so very easy to make!  I used canned pineapple, recipe calls for fresh and then I added some maraschino cherries for color! 

Basically in a iron skillet just melt the butter and add the brown sugar then simmer over medium heat for about 4 minutes.  Take off heat and add the pineapple rings along with maraschino cherries.

After you make the batter (instructions below) pour over pineapple rings, spread to make it even then bake, it's that easy!

Let cake cool for 5 to 10 minutes then turn upside down.  Should come right out with all that butter and sugar at the bottom.

 Just out of the oven

After 5 minutes out of the oven...perfection!

For topping:

• 1/2 medium pineapple, peeled, quartered lengthwise, and cored
• 3/4 stick unsalted butter
• 3/4 cup packed light brown sugar

For batter:

• 1 1/2 cups all-purpose flour 
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 3/4 stick unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla
• 1 tablespoon dark rum  (optional)
• 1/2 cup unsweetened pineapple juice
• 2 tablespoons dark rum for sprinkling over cake (optional)
• Maraschino cherries (optional)

   You will need a  10-inch cast-iron skillet

·        Preheat oven to 350°F.

·        Make topping:
Cut pineapple crosswise into 3/8-inch-thick pieces. Melt butter in skillet. Add brown sugar and simmer over moderate heat, stirring, 4 minutes. Remove from heat. Arrange pineapple on top of sugar mixture in concentric circles, overlapping pieces slightly.

·        Make batter:
      Sift together flour, baking powder, and salt. Beat butter in a large bowl with an electric mixer until light and fluffy, then gradually beat in granulated sugar. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla and rum. Add half of flour mixture and beat on low speed just until blended. Beat in pineapple juice, then add remaining flour mixture, beating just until blended. (Batter may appear slightly curdled.)

·      Spoon batter over pineapple topping and spread evenly. Bake cake in middle of oven until golden and a tester comes out clean, about 45 minutes. Let cake stand in skillet 5 minutes. Invert a plate over skillet and invert cake onto plate (keeping plate and skillet firmly pressed together). Replace any pineapple stuck to bottom of skillet. Sprinkle rum over cake and cool on plate on a rack.

·        Serve cake just warm or at room temperature