PINEAPPLE UPSIDE DOWN CAKE

Steps:

• Over medium heat, melt the butter in the skillet and add the brown sugar and cinnamon.
• Stir until sugar begins to melt.
• Arrange pineapple slices and pecan halves as seen in the picture.
• In case you're not using a cast iron skillet, after you add the brown sugar and it melts, pour that mixture into the cake pan you're going to use, then arrange the pineapple and pecans.
• You can also replace the pecans with red or green maraschino cherries.
• For the cake -
• In a medium mixing bowl, combine sifted flour, sifted baking powder, salt and coconut flakes.
• In a small mixing bowl, beat the butter and sugar until light and fluffy. This takes a little time so be patient.
• Add vanilla to butter sugar mixture. Beat.
• Then add the egg, beat well.
• Add poppy seeds, mix.
• In another small bowl combine buttermilk, pineapple juice and rum. You can double the quantity of rum if you prefer a stronger taste.
• FOLD the wet ingredients into the dry alternating between additions of the butter-sugar-egg mixture and the buttermilk-juice-rum mixture.
• Stir until just combined. Take care not to overmix.
• Pour the cake batter over the prepared topping.
• Bake at 350 for about 35 min or till it tests done.
• As soon as the cake comes out of the oven, invert a plate over the skillet and flip it.
• Be careful to avoid splashing any of the melted sugar around, it's extremely hot.
• I also like to put a piece of parchment paper on my plate before flipping the cake.
• Enjoy!