asmall jarmaraschino cherriesdrained and blotted dry
Cake Batter
1.5cupsall-purpose flour
2teaspoonsbaking powder
0.25teaspoonfine sea salt
6tablespoonsunsalted butter, softened
1cupgranulated sugar
2largeeggsat room temperature
1teaspoonpure vanilla extract
1tablespoondark rum
0.5cuppineapple juicereserved from canned pineapple rings
2tablespoonsdark rum to top the cake
Instructions
Pineapple Topping
Preheat your oven to 350°F (175°C).
Melt butter in a 10-inch cast iron skillet over low heat. Add the brown sugar to the melted butter and stir to combine.
Simmer and stir over medium heat for 4 minutes. (Reduce heat if necessary to avoid burning).
Remove from heat. Arrange pineapple rings in a single layer on top of the caramelized brown sugar mixture in the bottom of the skillet. Place a maraschino cherry in the center of each pineapple ring, set aside.
Cake Batter
Beat butter in a large mixing bowl with an electric mixer on medium speed, until light and fluffy. Gradually beat in the white sugar. Add the eggs, one at a time, beating on low speed just until incorporated. Mix in the vanilla and rum.
Mix the flour, baking powder, and salt together in a small bowl and slowly add to the butter mixture, beating on low speed just until blended. Add the pineapple juice, beat until combined.
Spoon the batter over the pineapple rings, spreading evenly to cover the entire skillet.
Bake cake until golden, and toothpick comes out clean, about 40 to 45 minutes. Remove from oven and allow to cool in the skillet for 10 minutes.
Place a dinner plate over the skillet and flip to release the cake onto the plate. Replace any pineapple or cherries that may be stuck to the bottom of the pan.
Sprinkle cake with 2 tablespoons of rum, place plate on a wire rack and allow to cool completely before serving.
Notes
All oven are different, so cooking times are estimates. If the smell has you drooling, it is probably done!
I have not tried this yet, but coconut rum would make a nice tropical flavor to this skillet cake. Maybe next time!
Rinse, then dry the maraschino cherries with paper towels to keep the color from bleeding through the cake.
The pineapple slices can also be cut in half, and placed close together in a ring with the cherries placed between each slice.
To make ensure that the cake comes out of the skillet smoothly, run a thin knife along the sides of the pan to release any bits of cake that might be trying to hang on.
Allow the cake to cool completely at room temperature before storing, this helps retain its texture and moisture. Once cooled, wrap the entire cake or individual slices tightly with plastic wrap, or store in airtight container for up to 2 days. You can also place an airtight container and store in the refrigerator for up to 3 days.
For longer storage, wrap the cake securely in plastic wrap and then in a layer of aluminum foil and store in the freezer up to 3 months. Thaw frozen cake slices in the refrigerator before serving.
Please see post for all commonly asked questions and answers.