● Evenly pour cake batter over pineapples and bake for 70-80 minutes or until toothpick inserted into center of cake comes out mostly clean but still moist.
● Allow cake to rest for 10 minutes then quickly invert cake onto serving plate.
For the Rum Syrup
● In a small pot set over medium heat, combine all the ingredients and cook over medium-high heat.
● Reduce mixture by about a third and thickened, about 5 minutes. Remove from heat and let cool for 10 minutes.
● Finally poke sides and top of cake and pour syrup over cake and allow to seep in then cool.
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