The Ultimate Pineapple Rum Cake

Ingredients:

For the Cake Batter:

• 1 1/2 cups unsalted butter (room temperature)
• 2 3/4 cups granulated sugar
• 5 large eggs (room temperature)
• 3 cups cake flour (sifted)
• 1 tsp salt
• 1 cup sour cream
• 1/4 cup crushed pineapple
• 1 tbsp pure vanilla extract

For the Top of Cake Assembly:

• 2 tbsp unsalted butter (melted)
• 1/3 cup packed light brown sugar
• 6 whole pineapple rings
• 6 maraschino cherries

For the Rum Syrup:

• 1/2 cup rum
• 1/2 cup granulated sugar
• 2 tbsp salted butter (melted)
• 2 tbsp pineapple juice
• 1 tsp pure vanilla extract

Instructions:

Making the Cake:

1. Preheat the oven to 350 degrees Fahrenheit and prepare a 12-cup bundt pan by greasing it thoroughly.
2. In the bowl of a stand mixer fitted with the whisk attachment, beat the butter on high speed for 2 minutes.
3. Gradually add the granulated sugar and beat for an additional 5 minutes until pale yellow and fluffy.
4. Add the eggs one at a time, mixing well after each addition and scraping down the sides and bottom of the bowl.
5. Reduce the mixer speed to low and slowly add the flour in two batches, followed by the salt.
6. Be careful not to overbeat. Add the sour cream, crushed pineapple, and vanilla extract. Mix until just combined, scraping down the sides and bottom of the bowl.

Assembling the Cake:

1. Pour the melted butter into the bottom of the prepared pan and sprinkle with brown sugar.
2. Arrange the pineapple rings on the bottom of the pan and place a cherry in the center of each ring.
3. Evenly pour the cake batter over the pineapples and bake for 70-80 minutes, or until a toothpick inserted into the center comes out mostly clean but still moist.
4. Allow the cake to cool for 10 minutes, then invert it onto a serving plate.

Making the Rum Syrup:

1. In a small pot over medium heat, combine all the rum syrup ingredients.
2. Cook over medium-high heat, reducing the mixture by about a third until thickened (about 5 minutes).
3. Remove from heat and let cool for 10 minutes.
4. Poke holes in the sides and top of the cake, then pour the syrup over the cake, allowing it to seep in as it cools.