Pineapple Upside Down Cake
Pineapple Upside Down Cake

topping:

  • 1/4 c. unsalted butter, melted
  • 1/2 c. packed brown sugar
  • 1 lg can pineapple

cake:

  • 1 1/3 cups all-purpose flour
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 1/4 cup butter
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 1 large egg
  • 1 tsp. vanilla
  • 1 tbsp. rum
  • 1/4 cup sour cream
  • 1/4 cup pineapple juice

Preheat oven to 350°. Butter a round 9” cake pan.

Make topping: Melt butter and pour into pan. Sprinkle brown sugar on top. Place drained pineapple rings on top of sugar.

Make batter: Mix together flour, baking powder, and salt. Set aside. Cream butter with sugars. Beat in egg, vanilla, rum, and sour cream. Add flour and juice in 2 additions.

Spoon the batter over the pineapple, spreading it evenly.

Bake until cake is golden and a toothpick comes out clean, about 35 minutes.