Pineapple Upside-Down Cake

Serves 8-10

Topping:

½ cup brown sugar

3 tablespoons dark corn syrup

¾ stick unsalted butter

1 teaspoon pure vanilla extract

5 pineapple slices (canned in heavy syrup)

5 maraschino cherries

Batter:

1½ cups cake flour

1½ teaspoons baking powder

1 cup granulated sugar

½ cup sweetened condensed milk

3 large eggs

¾ cup unsalted butter (at room temperature)

1 tablespoon rum

1 teaspoon ground cinnamon

½ teaspoon ground allspice

¼ teaspoon ground nutmeg

¼ teaspoon salt

1. Preheat oven to 350° F.
2. Cover bottom of a greased 9-inch round cake pan with a circle of parchment or wax paper.
3. To prepare topping, melt butter in saucepan over medium heat. Remove from heat and stir in brown sugar, corn syrup, and vanilla extract. Pour mixture into pan, covering entire bottom. Evenly space 4 pineapple slices in a circle and arrange 5^th pineapple slice in middle of pan. Place a maraschino cherry in center of each pineapple slice.
4. To prepare batter, sift four, baking powder, salt, and spices into a bowl. In a separate bowl, beat butter and sugar with an electric mixer until light and fluffy. Gradually blend in eggs. Slowly mix in half of flour mixture to wet mixture. Add in sweetened condensed milk and rum. Gradually blend in remaining flour mixture. Mix until incorporated. Pour batter into pan prepared with topping.
5. Bake at 350° F for approximately 45-50 minutes, or until golden brown. Insert a thin wooden skewer or toothpick into center of cake, and if it comes out dry (or clean), cake is done.
6. Place pan on a wire rack, and allow cake to cool for approximately 5 minutes. Invert pan and gently remove cake. Carefully remove parchment or wax paper. Allow cake to cool completely.