Skillet Pineapple Upside Down Cake

Ingredients

Pineapple Topping:
6 tablespoons unsalted butter
.75 cup light brown sugar packed
8 canned pineapple rings drained and juice reserved
a small jar maraschino cherries drained and blotted dry

Cake Batter:
1.5 cups all-purpose flour
2 teaspoons baking powder
teaspoon fine sea salt
6 tablespoons unsalted butter , softened
1 cup granulated sugar
2 large eggs at room temperature
1 teaspoon pure vanilla extract
1 tablespoon dark rum
0.5 cup pineapple juice reserved from canned pineapple rings
2 tablespoons dark rum to top the cake

Directions

Pineapple Topping:
Preheat your oven to 350°F (175°C).

Melt butter in a 10-inch cast iron skillet over low heat. Add the brown sugar to the melted butter and stir to combine.
Simmer and stir over medium heat for 4 minutes. (Reduce heat if necessary to avoid burning).

Remove from heat. Arrange pineapple rings in a single layer on top of the caramelized brown sugar mixture in the bottom of the skillet. Place a maraschino cherry in the center of each pineapple ring, set aside.

Cake Batter:
Beat butter in a large mixing bowl with an electric mixer on medium speed, until light and fluffy. Gradually beat in the white sugar. Add the eggs, one at a time, beating on low speed just until incorporated. Mix in the vanilla and rum.

Mix the flour, baking powder, and salt together in a small bowl and slowly add to the butter mixture, beating on low speed just until blended. Add the pineapple juice, beat until combined.

Spoon the batter over the pineapple rings, spreading evenly to cover the entire skillet.

Bake cake until golden, and toothpick comes out clean, about 40 to 45 minutes. Remove from oven and allow to cool in the skillet for 10 minutes.

Place a dinner plate over the skillet and flip to release the cake onto the plate. Replace any pineapple or cherries that may be stuck to the bottom of the pan.

Sprinkle cake with 2 tablespoons of rum, place plate on a wire rack and allow to cool completely before serving.