Very moist and yummy. This pineapple upside-down cake is especially great around the holidays, but is good for any time of year.
Ingredients
- brown sugar: 1 cup
- unsalted butter: 0.5 cup
- honey: 1 Tbsp
- pineapple: 1 can (8 ounce can, sliced)
- buttermilk: 0.5 cup
- dark rum: 0.25 cup
- ¼ cups all-purpose flour: 2 piece
- baking powder: 2 tsp
- ground cinnamon: 1 tsp
- pumpkin pie spice: 0.5 tsp
- salt: 0.25 tsp
- white sugar: 1 cup
- packed brown sugar: 0.75 cup
- unsalted butter: 0.75 cup (softened)
- eggs: 3 piece
- vanilla extract: 1 Tbsp
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C).
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Melt brown sugar, butter, and honey for topping in a small saucepan over medium heat, stirring until smooth.
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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.
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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.
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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.
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Bake in the preheated oven until cakes are golden and a toothpick inserted in the centers comes out clean, 30 to 35 minutes.
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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.
