Pineapple Upsidedown Cake

The grocery store had lots of fresh pineapples, so I bought one and decided to make this cake with it. It was so delicious!

For the topping:
7 fresh pineapple slices (1/4- inch slices)
6 Tbs. (3/4 stick) unsalted butter
1/2 cup plus 2 Tbs. firmly packed light brown sugar
1/2 cup granulated sugar

For the cake:
2 cups cake flour
1 1/8 tsp. baking powder
1 tsp. salt
3/4 cup milk
1 1/2 tsp. vanilla extract
1 1/2 Tbs. dark rum
6 Tbs. (3/4 stick) unsalted butter
1 1/2 cups granulated sugar
2 eggs
7 canned cherries in syrup, drained

Directions:
Preheat oven to 350°F. Grease a bundt cake pan. To prepare the topping, place the pineapple slices in the bottom of the prepared pan. In a small saucepan over medium-low heat, combine the butter, brown sugar and granulated sugar and heat until the butter melts. Stir to blend the ingredients, then spread the mixture over the pineapple slices. Set aside.

To make the cake, sift together the flour, baking powder and salt. Set aside. In a small bowl, whisk together the milk, vanilla and rum. Set aside. In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium speed until creamy and smooth, 1 to 2 minutes. Add the granulated sugar and continue beating until light and fluffy, about 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Add the eggs one at a time, beating well after each addition. Reduce the speed to low and add the flour mixture in three additions, alternating with the milk mixture and beginning and ending with the flour. Beat each addition just until incorporated, stopping the mixer occasionally to scrape down the sides of the bowl. Pour the batter into the prepared pan, spreading it evenly. Bake until the center of the cake springs back when touched and a toothpick inserted into the center comes out clean, 50 to 55 minutes. Transfer the pan to a wire rack and let the cake cool upright in the pan for 15 minutes. Tap the pan gently on a work surface to loosen the cake, invert the pan onto a cake plate and lift off the pan. Place 1 cherry in the center of each pineapple slice. Let the cake cool for 45 minutes before serving. Serve warm or at room temperature. Serves 10.