Pineapple Upside-Down Cake | America's Test Kitchen

Ingredients

• 1 pineapple, peeled
• 1 1/2 cups packed (10½ ounces/298 grams) light brown sugar
• 1 cup plus 2 tablespoons pineapple juice, divided
• 7 maraschino cherries, stemmed and patted dry
• 12 tablespoons unsalted butter, cut into 12 pieces, plus 8 tablespoons melted
• 1 teaspoon table salt, divided
• 2 tablespoons dark rum
• 1 1/2 cups (7½ ounces/213 grams) all-purpose flour
• 1 teaspoon baking powder
• 1 cup (7 ounces/198 grams) granulated sugar
• 1/2 cup whole milk
• 2 large eggs
• 1 teaspoon vanilla extract