Pineapple Upside Down Cake

Ingredients:

• 1 pineapple
• 1 1/4 cups butter (softened, divided)
• 1 tsp. Franklin Raw Honey
• 1 tsp. dark rum
• 1/3 cup brown sugar (packed)
• 1/2 tsp. salt (divided)
• 1/2 cup granulated sugar
• 2 eggs
• 1 tbsp. milk
• 1/2 tsp. Pineapple White Balsamic Vinegar 
• 1 1/3 cups all-purpose flour
• 2 tsp. baking powder

Directions:

• Preheat oven to 350℉
• Cut pineapple in half crosswise and into ½ inch thick slices.
• Drain pineapple on paper towels.
• Combine 1/4 cup butter, brown sugar, honey, rum and 1 teaspoon salt in mixing bowl; beat on medium speed until smooth.  Spread onto bottom of 9-inch round cake pan.
• Arrange pineapple evenly over butter mixture.
• Place remaining 1 cup butter in mixer bowl and beat on medium speed until creamy.
  • Add granulated sugar; beat on medium-high speed 3 to 4 minutes or until fluffy.
  • Add eggs, milk and balsamic; beat on medium speed until combined. Add flour, baking powder and remaining 1/2 teaspoon salt; mix on low speed about 30 seconds or just until blended.
  • Spread batter over pineapple with spatula.
• Bake 30 to 35 minutes or until toothpick inserted into center comes out clean. Cool in pan on wire rack 15 minutes.
• Run thin knife around edge of pan to loosen. Place serving plate over pan; invert cake onto serving plate.
• Cool 1 hour before serving.