PINEAPPLE UPSIDE-DOWN CAKE WITH RUM

Pineapple Upside-Down Cake with Rum image

Very moist and yummy. This pineapple upside-down cake is especially great around the holidays, but is good for any time of year.

Provided by KitchenGirl

Time 1h25m

Yield 14

Number Of Ingredients 16

Ingredients

1 cup brown sugar
½ cup unsalted butter
1 tablespoon honey
1 (8 ounce) can sliced pineapple
½ cup buttermilk
¼ cup dark rum
2 ¼ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon pumpkin pie spice
¼ teaspoon salt
1 cup white sugar
¾ cup packed brown sugar
¾ cup unsalted butter, softened
3 large eggs
1 tablespoon vanilla extract

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Melt brown sugar, butter, and honey for topping in a small saucepan over medium heat, stirring until smooth.
Pour butter mixture into the bottoms of two ungreased 8-inch round cake pans. Drain pineapple slices and reserve 1/4 cup juice for the cake. Layer pineapple slices on top of the butter mixture.
Combine buttermilk, rum, and reserved pineapple juice in a small bowl. Combine flour, baking powder, cinnamon, pumpkin pie spice, and salt in another small bowl.
Beat white and brown sugars with butter in a large bowl until creamy. Add eggs, one at a time, mixing well after each addition. Beat in vanilla. Mix in 1/2 of the flour mixture, then all of the buttermilk mixture, and finally the remaining flour mixture until well combined. Divide cake batter evenly between the two pans.
Bake in the preheated oven until cakes are golden and a toothpick inserted in the centers comes out clean, 30 to 35 minutes.
Remove from the oven place on wire racks until completely cooled, 30 to 45 minutes. Turn one cake out onto a serving plate, then carefully turn second cake directly on top of the first.

Nutrition Facts : Calories 427.3 calories, Carbohydrate 62 g, Cholesterol 83.8 mg, Fat 17.8 g, Fiber 0.8 g, Protein 3.9 g, SaturatedFat 10.8 g, Sodium 147.3 mg, Sugar 45.8 g