Pineapple Upside Down with a Kick

Ingredients

Topping:

1 Cup Brown Sugar

½ Cup Unsalted Butter

1 Tablespoon Honey

1 (8 Ounce) Can Sliced Pineapple

Cake:

½ Cup Buttermilk

¼ Cup Dark Rum

2 ¼ Cups All-Purpose Flour

2 Teaspoons Baking Powder

1 Teaspoon Ground Cinnamon

½ Teaspoon Pumpkin Pie Spice

¼ Teaspoon Salt

1 Cup White Sugar

¾ Cup Packed Brown Sugar

¾ Cup Unsalted Butter, Softened

3 Large Eggs

1 Tablespoon Vanilla Extract

Directions

Step 1 Preheat the oven to 350 degrees F (175 degrees C).

Step 2 Melt brown sugar, butter, and honey for topping in a small saucepan over medium heat, stirring until smooth.

Step 3 Pour butter mixture into the bottoms of two ungreased 8-inch round cake pans. Drain pineapple slices and reserve 1/4 cup juice for the cake. Layer pineapple slices on top of the butter mixture.

Step 4 Combine buttermilk, rum, and reserved pineapple juice in a small bowl. Combine flour, baking powder, cinnamon, pumpkin pie spice, and salt in another small bowl.

Step 5 Beat white and brown sugars with butter in a large bowl until creamy. Add eggs, one at a time, mixing well after each addition. Beat in vanilla. Mix in 1/2 of the flour mixture, then all of the buttermilk mixture, and finally the remaining flour mixture until well combined. Divide cake batter evenly between the two pans.

Step 6 Bake in the preheated oven until cakes are golden and a toothpick inserted in the centers comes out clean, 30 to 35 minutes.

Step 7 Remove from the oven place on wire racks until completely cooled, 30 to 45 minutes. Turn one cake out onto a serving plate, then carefully turn second cake directly on top of the first.