topping:
- 1/4 c. unsalted butter, melted
- 1/2 c. packed brown sugar
- 1 lg can pineapple
cake:
- 1 1/3 cups all-purpose flour
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1/4 cup butter
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1 large egg
- 1 tsp. vanilla
- 1 tbsp. rum
- 1/4 cup sour cream
- 1/4 cup pineapple juice
Preheat oven to 350°. Butter a round 9” cake pan.
Make topping: Melt butter and pour into pan. Sprinkle brown sugar on top. Place drained pineapple rings on top of sugar.
Make batter: Mix together flour, baking powder, and salt. Set aside. Cream butter with sugars. Beat in egg, vanilla, rum, and sour cream. Add flour and juice in 2 additions.
Spoon the batter over the pineapple, spreading it evenly.
Bake until cake is golden and a toothpick comes out clean, about 35 minutes.
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