Pineapple Upside Down Cake

Directions

1. 1
   Combine butter and brown sugar in a 12-inch cast iron skillet and heat until bubbly.
2. 2
   Add pineapple and caramelize to a deep golden brown, turning once.
3. 3
   Remove from skillet and set aside.
4. 4
   Pour rum and cream into a skillet and cook over low heat 5 minutes, until thickened, stirring constantly with a whisk.
5. 5
   Remove from heat.
6. 6
   Butter a 10-inch round cake pan and line with parchment paper.
7. 7
   Arrange pineapple rings to cover bottom of pan.
8. 8
   Pour cooled sauce over pineapple and set pan aside.
9. 9
   Sift together flour, baking powder, soda and salt.
10. 10
    Set aside
11. 11
    In a large bowl cream butter and sugar until light and fluffy.
12. 12
    Add egg yolks, one at a time, beating after each addition.
13. 13
    Add vanilla.
14. 14
    Combine pineapple juice and buttermilk.
15. 15
    Alternately add sifted dry ingredients and juice/buttermilk mixture to creamed mixture (begin and end with dry ingredients.)
16. 16
    Whip egg whites to soft peaks and fold into batter.
17. 17
    Bake at 350 degrees about 1 hour, or until a tester comes out clean.
18. 18
    Invert onto a serving platter.