June 6th, 2013
Recipe by Paula Bowman
Preheat oven to 350F. Grease 8 openings in a jumbo muffin pan with cooking spray and set aside.
In a bowl, sift the first 5 ingredients together, set aside.
In a large mixing bowl, combine the eggs, butter, sour cream, rum, if using, pineapple juice and vanilla together and beat with an electric mixer until smooth. Add the flour mixture to the egg mixture and beat gently until just blended, set aside.
To prepare topping, combine butter and sugar together in a small non-stick skillet. Set over medium-high heat and cook, stirring often until the surface is covered with large foamy bubbles, about 4 minutes. Remove sugar mixture from heat and carefully spoon 2 tablespoons into the bottom of each of the 8 prepared muffin cups. Place 2 pineapple segments into each cup on top of the caramel and fill the cups two-thirds full with the reserved batter. Bake until golden and a knife inserted into the centre of the cake, comes out dry, about 15-18 minutes. Let cool for 5 minutes then run a knife around the edge of the cakes, invert it onto a rimmed sheet pan and remove the muffin pan. Replace any pineapple that may have stuck to the muffin cups.