Pineapple Upside Down Cake with Rum Glaze
 Baked in Cast Iron
By The Gourmet Farm Girl
1/2 fresh pineapple sliced into 5 thick slices
8-10 fresh dark sweet cherries (pits removed)
2 stick butter (room temperature)
3/4 cup sugar
5 eggs
2 teaspoons vanilla extract
1 1/2 cups flour
1 teaspoon salt
3/4 teaspoon baking powder
1/4 cup brown sugar
3/4 cup dark rum
1 pint whipping cream (optional)
Preheat oven to 350 degrees
Reserve 1/4 stick of butter
In a large mixing bowl cream together with an electric mixer the remaining butter and sugar; add eggs one at a time till blended; add vanilla and set aside
In a separate bowl combine the flour, salt and baking powder. Add the dry mixture to the wet mixture and blend till smooth.

In a 10 inch cast iron skillet, over medium heat melt the 1/4 stick butter; add the brown sugar and place the slices of pineapple on top of sugar. Saute till they begin to carmmelize; about 3-4 minutes.
Place 1-2 fresh cherries in the center of each pineapple slice and pour the rum over the top. Continue to cook for 1-2 minutes. Remove from heat and let cool for 5 minutes before adding the batter.

Add the batter to the iron skillet and bake for 30-40 minutes or until a toothpick come out clean.
Let the cake cool for 7-10 minutes before unmolding. Run a knife around the edge of the pan; place a large plate over the pan and carefully flip over the cake; let rest for 1-2 minutes until it releases.

Garnish with additional fresh cherries on top

Whip the cream in a cold bowl adding enough powdered sugar to sweeten. Add 1 teaspoon vanilla extract and serve with the cake.

ENJOY!

Serves 8-10