Make a caramel:
In a 10 1/2 round pan (2" deep) that goes from stove to the oven, you will put only 1/4 cup of the sugar and add 1/4 cup
of water . Slowly cook until the sugar becomes liquid and brownish and stir from time to time. Simmer until the consistency
of thick syrup; spread evenly over the pan. Let cool.
Once cooled, add the slices of pineapple on to the caramel.
Pre-heat you oven to 350 Degree Fahrenheit.
In a separate bowl mix the remaining sugar (1/2 cup), eggs, flour, baking powder and the melted butter with a whisk, and pour over the
pineapple (that are in the round pan). Place in the oven for 45 minutes.
When baked, invert the cake onto a platter while still warm, and slowly pour the whole pineapple juice of the can (mixed with the rum if you wish)
all over the cake. Let it cool. If you want, you can add candied cherries into the pineapple holes as an ornament, and place in the fridge.
Serve fresh. This is a very easy cake to make that will certainly please the whole family and friends.
Enjoy!
