Pineapple were on sale at the local grocery store and the smell was taunting me from the register, so I had to get one. For dinner, my hubby was making bbq ribs and decided to grill some pineapple to go alongside. That left me with half of a pineapple to make a wonderfully sinful cake!
- 1/2 medium pineapple, peeled, quartered lengthwise, and cored
- 1/2 stick unsalted butter
- 1/2 cup packed light brown sugar
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2/3 stick unsalted butter, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla
- 1 tablespoon dark rum
- 1/2 cup unsweetened pineapple juice (didn't have any, but grapefruit wasn't even noticeable!)
- 2 tablespoons dark rum for sprinkling over cake
Equipment: A well-seasoned 10-inch cast-iron skillet. If you lack a cast-iron skillet of this size, make the caramel in a small pot and scrape it into the bottom of a similarly-sized cake pan. (I used a 9″ cake pan)
Preheat oven to 350°F.
Make topping: Cut pineapple crosswise into 3/8-inch-thick pieces and set aside. Melt butter in skillet. Add brown sugar and simmer over moderate heat, stirring, four minutes. Remove from heat and pour into cake pan. Arrange pineapple on top of sugar mixture in concentric circles, overlapping pieces slightly.
Make batter: Sift together flour, baking powder, and salt. Beat butter in a large bowl with an electric mixer until light and fluffy, then gradually beat in granulated sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla and rum. Add half of flour mixture and beat on low speed just until blended. Serve cake just warm or at room temperature.