Pineapple Upside Down Cake

Steps

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1. 1
   Bring butter and cream cheese to room temperature to soften. Place butter in a mixing bowl, add the entire package of cream cheese, and beat using an electric mixer or by hand until pale and creamy, about 15 minutes, until well combined and fluffy.
   ▶ ≈2:01
2. 2
   Pour in the granulated sugar (3 cups) to the creamed butter mixture and continue beating until fully incorporated.
   ▶ ≈3:15
3. 3
   In a separate bowl, whisk together 6 eggs, removing the eyes (small spots), then add lemon zest and vanilla extract (2 tbsp) and whisk until combined.
   ▶ ≈8:14
4. 4
   Gradually add the egg mixture to the creamed mixture, pouring it in slowly while beating on the mixer, allowing each addition to fully incorporate before adding more.
   ▶ ≈10:40
5. 5
   In a separate bowl, combine the cake and pastry flour (3 cups), baking powder (3 tsp), salt (1 tsp), cinnamon, nutmeg, mixed spice essence, and jerk seasoning. Add the dry mixture to the wet mixture one scoop at a time, mixing well after each addition until all flour is incorporated.
   ▶ ≈12:44
6. 6
   Add the pineapple juice (from the canned pineapple) and rum (approximately 2 tbsp mixed into the batter) and stir until smooth. If the batter is too thick, thin it with a splash of milk or evaporated milk.
   ▶ ≈16:16
7. 7
   Prepare a bundt pan by spreading a mixture of brown sugar (2 tbsp), cinnamon, and butter (2 tsp) on the bottom; heat on medium until melted. Arrange the canned pineapple slices in a circular pattern on the bottom of the pan.
   ▶ ≈4:37
8. 8
   Pour the prepared cake batter into the pan over the pineapple slices and bottom sugar-butter mixture. Gently shake the pan to settle the batter evenly and release any air pockets.
   ▶ ≈19:49
9. 9
   Place the pan in a preheated 350°F oven and bake for 60 minutes. Test for doneness by inserting a knife into the center—it should come out clean. If needed, bake for an additional 15 minutes.
   ▶ ≈22:16
10. 10
    Remove the cake from the oven and allow it to cool for at least 15 minutes.
    ▶ ≈25:19
11. 11
    While the cake cools, prepare the topping sauce: Heat brown sugar (½ cup) and cinnamon in a saucepan over medium heat, then add heavy cream (1 cup) and stir constantly for about 4 minutes. Remove from heat and stir in rum (3 tbsp).
    ▶ ≈25:32
12. 12
    Once the cake has cooled, place a serving plate over the top of the cake and invert it so the cake flips upside down. Gently lift away the bundt pan.
    ▶ ≈28:29
13. 13
    Drizzle the warm topping sauce over the inverted cake, spreading it evenly over the surface. Optionally, garnish with maraschino cherries for decoration.
    ▶ ≈29:10
14. 14
    Slice and serve. The cake should be moist, light, and fluffy with glossy caramelized pineapple on top and drizzled with the cinnamon-rum sauce.
    ▶ ≈30:20