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1
Place a rack in the center of the oven and preheat the oven to 350 degrees F.
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2
Place 1 1/2 teaspoons of the butter in each of 2 muffin cups.
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3
Bake until the butter is bubbly and beginning to turn golden about 90 seconds.
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4
Meanwhile, mix the pineapple with the brown sugar in a small bowl.
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5
Remove the muffin pan from the oven and place one cherry in butter in the muffin cups, if desired.
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6
Spoon the pineapple mixture, dividing it evenly between them.
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7
Set the muffin pan aside.
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8
Place the buttermilk, rum, egg yolk, and vanilla in a small bowl and whisk to mix.
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9
Sift flour, granulated sugar, baking soda, and salt together into a medium-sized mixing bowl.
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10
Add the remaining 2 tablespoons of butter and half the buttermilk mixture.
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11
Beat with a hand-held electric mixer on low speed until the dry ingredients are moistened.
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12
Increase the mixer speed to medium and beat until the matter is lightened and has slightly increased in volume, 45 seconds.
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13
Scrape down the sides of the bowl.
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14
Pour in the remaining buttermilk mixture and beat on medium speed until well blended, 20 seconds.
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15
Scrape down the sides of the bowl.
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16
Spoon the batter over the pineapple in the muffin cups, dividing it evenly between them, and then smooth the tops.
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17
Fill the empty muffin cups half-way with water to prevent them from scorching.
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18
Bake the cakes until a toothpick inserted in the center of one comes out clean, 20 to 24 minutes.
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19
Remove the muffin pan from the oven and place it on a wire rack to cool for 5 minutes.
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20
Carefully pour the water out of the muffin cups.
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21
Place a large plate over the muffin pan, and using potholders to hold the plate securely, invert the cakes onto the plate.
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22
Transfer the cakes to serving plates.
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23
Serve the cakes warm, with vanilla ice cream, if desired.
