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1
Over medium heat, melt the butter in the skillet and add the brown sugar and cinnamon.
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2
Stir until sugar begins to melt.
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3
Arrange pineapple slices and pecan halves as seen in the picture.
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4
In case you're not using a cast iron skillet, after you add the brown sugar and it melts, pour that mixture into the cake pan you're going to use, then arrange the pineapple and pecans.
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5
You can also replace the pecans with red or green maraschino cherries.
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6
For the cake -
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7
In a medium mixing bowl, combine sifted flour, sifted baking powder, salt and coconut flakes.
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8
In a small mixing bowl, beat the butter and sugar until light and fluffy. This takes a little time so be patient.
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9
Add vanilla to butter sugar mixture. Beat.
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10
Then add the egg, beat well.
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11
Add poppy seeds, mix.
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12
In another small bowl combine buttermilk, pineapple juice and rum. You can double the quantity of rum if you prefer a stronger taste.
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13
FOLD the wet ingredients into the dry alternating between additions of the butter-sugar-egg mixture and the buttermilk-juice-rum mixture.
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14
Stir until just combined. Take care not to overmix.
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15
Pour the cake batter over the prepared topping.
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16
Bake at 350 for about 35 min or till it tests done.
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17
As soon as the cake comes out of the oven, invert a plate over the skillet and flip it.
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18
Be careful to avoid splashing any of the melted sugar around, it's extremely hot.
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19
I also like to put a piece of parchment paper on my plate before flipping the cake.
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20
Enjoy!
