The Hub, well, he does have a sweet tooth and whenever he sees a pineapple ripening in the kitchen - he knows what is coming. He even does his own version of a happy dance.
What's kicked up in my version of this classic is the addition of maple and rum in both the topping and the batter. I'm not adding these ingredients for the sole purpose of making the recipe different - but to enhance and add layers of flavors. And they do!
Don't be put off by the steps, this cake comes together fast. Not only is it a crowd pleaser it looks quite impressive. I have taken this to many dinners and BBQs and I have yet to see anyone turn down a piece. Even folks who aren't into sweets chow down on this without reserve.
I leave you with a bit of friendly advise ... make two - if you are taking one to a party. Your family may not be talking to you if you don't!
- 1 stick of unsalted butter, cubed
- 1 cup packed dark brown sugar
- 1 ripe pineapple, peeled, cored and sliced into 1/2 inch rings
- Marachino cherries
- 2 tablespoons pure maple syrup
- 2 tablespoons dark rum
- 1 teaspoon vanilla
- Heat a heavy bottomed or cast iron skillet* over medium heat, adding butter to melt.
- Add the brown sugar and allow to simmer for 5-6 minutes, stirring constantly.
- Add maple syrup, rum and vanilla, stir to incorporate simmer an additional 30 seconds.
- If you are using a cast iron skillet you can cook the whole cake in it. Pour
- butter-sugar mixture into a 13"x 9" baking dish that has been generously greased.
- Then arrange 8 pineapple rings along the bottom of the dish, 4 on each side and place a cherry in the center of each ring.
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon sea salt
- 1 stick unsalted butter, room temperature
- 1 cup sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla
- 6 tablespoons dark rum - Divided into 2 and 4 tablespoons
- 2/3 cup pineapple juice, no sugar added
- Sift the first three ingredients together.
- Cream butter with and electric mixer until its light and fluffy, medium speed
- Slowly incorporate sugar
- Add eggs one at a time, making sure to incorporate each egg fully before adding the next egg
- Beat in vanilla and rum
- Lower mixer speed and add 1/2 of the flour until blended and add the juice
- Then add the remaining half of the flour until blended. Do not over beat. The batter may look lumpy or look like it is curdled.
- Carefully spoon batter over topping, Take care to spread batter out evenly.
- Bake until golden and toothpick or other tester comes out clean - about 45 minutes. If tester does not come out clean continue baking in 5 minute intervals until it does come out clean. Take care to not over bake.
- Sprinkle the remaining 4 tablespoons of rum over cake - immediately after taking out of oven.
- Cool on wire rack, Flip over once cooled.
*If you are using a cast iron skillet you can cook the whole cake in it. Arrange the pineapple rings along the bottom and use half rings along the sides of the skillet. Continue recipe as above.