Here's how the hook-up went down:
Pineapple RUM-side Down Cake
1 1/2 c. unbleached flour
1 c. cane juice crystals or raw sugar
1/2 t. fine sea salt
1 t. baking soda
1/3 c. oil
1 T. apple cider vinegar
1/2 c. pineapple juice (drained from can of pineapple, below)
1/2 c. dark rum
1/2 c. cane juice crystals or raw sugar
1 t. dark rum
1 - 20 oz. can pineapple rings in own juice (not syrup)
You will also need:
10" springform pan (9" pan may be used for taller, thicker cake)
Preheat oven to 350 degrees.
In a large bowl, combine flour, cane juice crystals or raw sugar, baking soda and salt.
In a medium bowl, stir together oil, cider vinegar, pineapple juice and 1/2 cup dark rum.
In a small bowl, mix additional cane juice crystals or raw sugar with teaspoon dark rum until all sugar crystals are coated, and mixture resembles light brown sugar.
Oil springform pan and arrange pineapple rings in bottom of springform pan.
Tip: For easier removal from pan, a sheet of waxed paper may be cut to fit in bottom of springform and inserted before arranging pineapple rings.
Sprinkle sugar and rum mixture over pineapple rings.
Pour liquid ingredients into dry ingredients and beat vigorously to remove lumps from batter. Beat by hand or electric mixer until batter is smooth.
Pour batter over pineapple slices and bake for 35 minutes or until top is golden brown, cake begins to pull away from sides of pan, and a toothpick inserted into the middle of the cake comes out clean.
Note: The cake, baked in a 10" springform pan, will be shallow. For my tastes, that's fine, because the cake is so rich. If you'd like a taller cake, use a 9" pan. It will need to bake longer, however, so adjust the time, and use the golden brown/pulls away from sides/clean toothpick test.
Remove from oven and allow to cool for 20-25 minutes before removing springform ring.
Place a serving plate on top of cake, then turn upside down and remove springform bottom (and waxed paper sheet, if used). Allow to cool completely before slicing, and enjoy!