Ingredients: |
Ingredients: 1 pineapple peeled and cored
1½ cups packed light brown sugar
1 cup plus 2 tbsp pineapple juice, divided
7 maraschino cherries, stemmed and patted dry
12 tbsp unsalted butter, cut into 12 pieces, plus 8 tbsp melted
1 tbsp table salt, divided
2 tbsp dark rum
1½ cups all purpose flour
1 tsp baking powder
1 cup sugar
½ cup whole milk
2 large eggs
1 tsp vanilla
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Directions: |
Directions:Adjust oven rack to middle position and heat oven to 350º. Grease 9" round cake pan, line with parchment paper, and grease parchment. Cut 7- ½" thick crosswise slices from pineapple. Using 3¼" round cutter, cut slices into neat rounds; discard trimmings. Using 1¼" round cutter or apple corer, remove core from pineapple slices to create rings; discard core pieces. Combine brown sugar and 1 cup pineapple juice in 12" skillet. Add pineapple rings in single layer. Bring to boil over med-high heat and cook until rings soften, about 10 min, flipping rings halfway through cooking. Transfer rings to prepared pan, placing 1 ring in center of pan and arranging remaining 6 rings around circumference of pan. Place cherries in centers of rings. Return brown sugar mixture to a boil over med-high heat and cook, stirring frequently until rubber spatula dragged across bottom of skillet leaves a trail that closes in slowly, bubbles increase in size and mixture reaches 260º, 3-6 min. Carefully stir in 12 tbsp butter and ½ tsp salt until butter is melted. Return mixture to boil and cook until frothy about 1 min. Let caramel cool off heat for 5 min. Transfer caramel to 4 cup liquid measure cup. Pour ¾ cup caramel evenly over pineapple, gently shaking pan to distribute. Whisk rum and remaining 2 tbsp pineapple juice into remaining caramel; set aside. Whisk flour, baking powder, and remaining ½ tsp salt together in bowl. Whisk sugar, milk, eggs,and vanilla in large bowl until smooth about 1 min. Whisk 8 tbsp melted butter into milk mixture until combined. Whisk flour mixture into milk mixture until no dry flour remains. Transfer batter to prepared pan and smooth top with rubber spatula. Bake until light golden brown and toothpick inserted in center comes out clean, 50 min to 1 hr. Transfer pan to wire rack. Immediately run paring knife between cake and side of pan. Using toothpick, poke 80 holes evenly over cake. Microwave reserved caramel mixture until warm, about 1 min. Brush cake with ½ cup reserved caramel mixture. Let cake cool in pan for 25 min. Carefully invert cake onto serving plate. Brush top of cake with remaining caramel as desired. Serve warm or at room temp. |
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