By
Carrie Purcell, Good Housekeping
A salty and sweet cake perfect for all occasions.
Total Time:
Prep:
Level:
Moderate
Yield:
8
Ingredients
- 1 c. dark-brown sugar
- 2 stick unsalted butter
- 3 tbsp. dark rum
- 1½ tsp. salt
- 1½ c. all-purpose flour
- 2 tsp. baking powder
- ½ tsp. ground cinnamon
- 1 c. granulated sugar
- 1 tbsp. vanilla extract
- 2 large eggs
- ½ c. whole milk
- 1 medium pineapple
Directions
- Coat a 9-inch cake pan with cooking spray and set aside. In a small saucepan over medium heat, heat brown sugar and 1 stick butter, whisking occasionally, until sugar is dissolved. Bring to a boil and cook until caramel thickens and turns a deep brown, about 3 minutes. Remove from heat and whisk in rum and 1 teaspoon salt. Pour caramel into prepared cake pan and swirl around to coat. Set aside and let cool completely, at least 30 minutes.
- Preheat oven to 350 degrees F. Meanwhile, in a medium bowl, whisk together flour, baking powder, remaining salt, and cinnamon. In a large bowl, using an electric mixer on medium, beat together granulated sugar and remaining butter until light and fluffy. Add vanilla; beat in eggs, 1 at a time. Reduce mixer speed to low and beat in half the dry-ingredient mixture and 1/4 cup milk. Repeat with remaining dry-ingredient mixture and milk.
- Arrange pineapple rings atop caramel in cake pan. Fill in spaces between rings with pineapple chunks. Carefully pour batter over pineapple and smooth, using a rubber spatula.
- Bake until a toothpick inserted in the center comes out clean, about 50 minutes. Transfer pan to a wire rack and let cool for 30 minutes. Run a sharp knife around the sides of the pan to loosen the cake; invert onto a large serving plate.
