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Topping: In a small saucepan, melt butter over medium-low heat. Add brown sugar, cinnamon and salt. Cook, stirring, for 2 minutes. Remove from heat. If desired, stir in rum.
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Cakes: In a medium bowl, whisk together flour, baking powder, salt and cinnamon.
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In the stand mixer bowl, beat granulated sugar, brown sugar, butter and oil on medium speed for 2 minutes. Beat in eggs, one at a time. Beat in vanilla.
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With the mixer on low speed, gradually add flour mixture, beating until just incorporated.
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Spoon 11⁄2 tbsp (22 mL) topping into each prepared mold. Place 1 pineapple ring into each mold, fitting each around the mold’s center (see tip). Divide batter evenly on top, smoothing tops, so that pans are about two-thirds to three-quarters full.
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Bake in preheated oven for 20 to 25 minutes or until a tester inserted in the centers comes out clean. Let cool in pan for 10 minutes, then carefully invert cakes onto a platter to cool for 5 minutes. For best results, serve warm, garnished with a maraschino cherry in the center of each Bundt.