This recipe is not an easy one to follow but will definitely be worth it! A great summer dessert idea, serve it warm and top with some whipped cream and your guests will definitely be wanting more!

Ingredients for Topping:

1/2 medium pineapple, peeled, quartered lengthwise, and cored

3/4 stick unsalted butter

3/4 cup packed Lamb Brand brown sugar

Batter:

1 1/2 cups Lamb Brand all-purpose flour

2 teaspoons Lamb Brand baking powder

1/4 teaspoon Lamb Brand salt

3/4 stick unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla essence

1 tablespoon dark rum

1/2 cup HELLO pineapple juice

2 tablespoons dark rum for sprinkling over cake

All you have to do is:

Preheat oven to 175ºC

For Topping: Cut pineapple crosswise into 3/8-inch-thick pieces. Melt butter in skillet. Add brown sugar and simmer over moderate heat, stirring, four minutes. Remove from heat. Arrange pineapple on top of sugar mixture in concentric circles, overlapping pieces slightly.

For Batter: Sift together flour, baking powder, and salt. Beat butter in a large bowl with an electric mixer until light and fluffy, then gradually beat in granulated sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla and rum. Add half of flour mixture and beat on low speed just until blended. Beat in pineapple juice, then add remaining flour mixture, beating just until blended. (Batter may appear slightly curdled.)

Spoon batter over pineapple topping and spread evenly. Bake cake in middle of oven until golden and a tester comes out clean, about 45 minutes. Let cake stand in skillet five minutes. Invert a plate over skillet and invert cake onto plate (keeping plate and skillet firmly pressed together). Replace any pineapple stuck to bottom of skillet. Sprinkle rum over cake and cool on plate on a rack.

Cake may be made one day ahead and chilled, covered. Bring to room temperature before serving.