A more adult version of pineapple upside down cake: no cherries, but plenty of rum! This recipe is much easier if you replace the caramel with simple brown sugar (skipping steps 1 and 2), but it loses a lot of flavor that way.
Preheat oven to 375° F. Pour 1 cup sugar into a pot along with 2 Tbsp water. Have a 10-inch (approx.) mold on hand.
Cook sugar on medium heat until the caramel is a deep, mahogany brown. Pour ¼ cup water into the caramel to stop it cooking- be careful it doesn’t boil over. Let bubble for a few seconds, then pour the caramel in the bottom of the mold, turning it so the caramel spreads evenly on the bottom and sides.
Peel and quarter the pineapple, removing the heart. Slice pineapple and arrange pieces on top of the caramel.
Cream butter in a bowl, then incorporate ¾ cup sugar. Beat for 2 minutes.
Incorporate eggs one at a time.
Sift flour, baking powder, salt and spices into a bowl.
In another bowl, stir milk, vanilla extract and 1/3 of the rum together.
In a blender on low speed, incorporate flour into the creamed butter, little by little, alternating with the milk.
Pour batter onto the pineapple pieces, then even it out with a spatula.
Bake 35-45 minutes until the caramel is bubbling up the sides of the mold and a toothpick inserted in the center comes out clean.
Pour another 1/3 of the rum on the hot cake as it’s coming out of the oven.
Let rest 1 hour. Place mold on a hot stove for a few seconds to heat the caramel again. Remove cake from mold by flipping it onto a large plate. Sprinkle remaining rum on top.