Salted-Caramel Pineapple Upside-Down Cake

Makes 8 Slices


     Cooking spray
1    cup dark-brown sugar
2     sticks unsalted butter, at room temperature
3     tablespoons dark rum
1-1/2  teaspoons salt
1-1/2  cups all-purpose flour
2     teaspoons baking powder
1/2  teaspoon ground cinnamon
1     cup granulated sugar
1     tablespoon vanilla extract
2     large eggs
1/2  cup whole milk
1   medium pineapple, peeled, cored, and cut into rings; 1 ring cut into chunks

1. 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.

2. Preheat oven to 350°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.I at a time. Reduce mixer speed to low and beat in half the dry-ingredient
mixture and 1/.1 cup milk. Repeat with remaining dry-ingredient mixture and milk.

3. 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.
4. 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.