Aloha Pineapple Upside-Down Cake
For pineapple layer:
4 tablespoons unsalted butter
2 tablespoons Aloha Traveler Pineapple Shandy
1 1/4 cups dark brown sugar
7 slices canned pineapple, drained
7 or more maraschino cherries, drained (optional)
For the cake layer:
1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup light brown sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
2 large eggs
1 stick (8 tablespoons) unsalted butter, melted and slightly cooled
1/2 cup milk, preferably whole milk
6 tablespoons Aloha Traveler Pineapple Shandy
1 tablespoon pure vanilla extract or rum
- Center a rack in the oven and preheat oven to 350 degrees F.
- Place a 9-inch, ovenproof skillet, or a heavy 9-inch round cake pan that is a least 2 inches deep, over medium-low heat. Melt the butter and stir in the Aloha Traveler Pineapple Shandy. Swirl evenly over the bottom of the pan. Sprinkle the sugar evenly over the butter-shandy mixture and let cook until it melts, stirring occasionally. Tilt to make an even layer of melted sugar. Place the pineapple rings in the pan in an attractive pattern. Place a maraschino cherry (if using) in the center of each ring. Set pan aside.
- Sift the flour, sugars, salt, baking powder and baking soda into a large bowl. In another bowl, mix together the eggs, butter, milk, Aloha Traveler Pineapple Shandy, and vanilla (or rum).
- Add the dry ingredients to the wet ingredients in three batches stirring after each addition. When thoroughly mixed, scrape into the prepared pan, over the pineapple layer.
- Bake until a tester inserted in the center comes out clean, about 35 minutes. Allow to cool on a cake rack for 15 minutes. Run a table knife around the edge of the pan, and turn the cake over onto a serving platter. Serve warm or at room temperature.