Pineapple Upside-Down Cake

Name: Pineapple Upside-Down Cake
Yield: Serves 8
Ingredients: 1 , pineapple, peeled; 1 1/2 cups packed (10½ ounces), light brown sugar; 1 cup plus 2 tablespoons, pineapple juice, divided; 7 , maraschino cherries, stemmed and patted dry; 12 tablespoons, unsalted butter, cut into 12 pieces, plus 8 tablespoons melted; 1 teaspoon, table salt, divided; 2 tablespoons, dark rum; 1 1/2 cups (7½ ounces), all-purpose flour; 1 teaspoon, baking powder; 1 cup (7 ounces), granulated sugar; 1/2 cup, whole milk; 2 , large eggs; 1 teaspoon, vanilla extract

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Appears in Cook's Country August/September 2019

Desserts or Baked Goods

Fruit

Cakes

This beautiful retro cake deserved an update—and kicking the can(ned pineapple) was just the start.

SERVES8

TIME2 hours, plus 25 minutes cooling

WHY THIS RECIPE WORKS

For a showstopping update on this beautiful retro cake that doubled down on pineapple flavor, we started with fresh pineapple instead of canned and used round cutters to make our own rings in order to preserve the classic look. To prevent t...

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