INGREDIENTS
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Pineapple Caramel Topping
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1 can of pineapple rings drained and juice reserved
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1/2 cup butter
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2/3 cup packed brown sugar
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Cake Batter
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1 1/2 cups all purpose flour
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2 tsp baking powder
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1/4 tsp salt
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1/2 cup unsalted butter, softened
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1 cup granulated sugar (I used Splenda)
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2 large eggs at room temperature
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1/2 tsp almond extract
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1 tsp vanilla
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1 Tbsp rum
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1/2 cup pineapple juice