Grilled Almond Pineapple Upside Down Cake

Ingredients

1 stick (1/2 cup) unsalted butter, room temperature, divided
1/2 cup brown sugar
3 tablespoons dark rum, divided
1 large pineapple*, peeled, cored and cut into 1/2 inch slices
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1-7 oz box Odense Almond Paste (grated using large hole side of a box grater)
3/4 cup sugar
2 large eggs, room temperature
1/2 cup unsweetened pineapple juice
* To save time and labor we used a fresh, peeled and cored pineapple in the refrigerated section of the produce aisle.

The flavor from the grilled pineapple combined with dark rum and Odense Almond Paste sets this cake apart from all other upside down cakes.

30 minutes to assemble
40-45 minutes to bake
Total time: 75 minutes

8-10 servings

Preheat oven to 350°F. Preheat grill on high.
Add 1/2 stick of butter, brown sugar and 2 tablespoons of rum to skillet. Cook over medium heat, stirring, until sugar melts and ingredients are combined.
Brush both sides pineapple rings with brown sugar-rum mixture. Oil grill grates. Grill rings 3-5 minutes each side or until dark grill marks appear. Place pineapple rings in skillet in a concentric circle, with one in center. Set aside.
Sift flour, baking powder and salt together. Set aside.
Add Almond Paste (grated using large hole side of a box grater), sugar and remaining 1/2 stick butter to mixing bowl. Beat until well combined. Add eggs one at a time, beating well between each. Mix in remaining tablespoon of rum.
Mix flour mixture and pineapple juice alternately (ending with flour). Beat until just combined.
Spoon batter over pineapple rings, spreading evenly. Bake 40-45 minutes or until top is golden and tester inserted near middle comes out clean.
Cool skillet on wire rack for 10 minutes and gently loosen edges of cake. Place a flat serving dish over skillet and invert cake onto dish. Serve warm or at room temperature. Refrigerate unused portions.