Julianna Jee

Ingredients

1/4 cup butter

1/3 cup brown sugar

7 pineapple rings

7 raspberries

1/2 cup butter

3/4 cup sugar

2 eggs

1 tsp vanilla extract

1 1/2 cups flour

1 1/2 tsp baking powder

pinch salt

1/4 cup milk

1/4 cup yogurt

1/4 cup rum (optional)

Procedure

1. Preheat the oven to 350°F
2. In a small saucepan melt the butter and sugar together then pour it into a 10″ cake pan, covering the bottom completely.
3. Arrange the pineapple slices in the cake pan and fill each hole with a raspberry.
4. In a mixing bowl mix beat the butter and sugar together until light and fluffy.
5. Add eggs, one at a time until combined.
6. Stir in the vanilla.
7. In a separate bowl mix together the flour, baking powder, and salt.
8. In a measuring cup stir the milk and yogurt together.
9. Add half the flour into the butter and sugar mixture and mix until combined, then add the milk and yogurt, and the rest of flour mixture. Do not over mix.
10. Bake for about 35 minutes. Check doneness with a cake tester (you can use a knife or a wooden skewer). The cake is fully cooked if the tester inserted in the middle of cake comes out clean.
11. Once out of the oven and still warm, poke holes all over the cake with a knife or skewer. Pour the rum all over the cake so that it absorbed into the cake through the poked holes.
12. Allow the cake to cool about 15 minutes before turning it out onto a cake platter.

Notes

• Traditionally the pineapple upside down cake is made with maraschino cherries rather than raspberries. Feel free to substitute with your preference.
• I used the pecan pie rum from Tennessee hills distillery but any dark rum will be a fine substitute!