1 cup dark brown sugar 6 tbsp softened unsalted butter 2 tbsp rum canned or fresh pinaple rings 1 1/2 cups flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 3 eggs, room temp 1 cup sugar 2 tablespoons butter, softened 1 teaspoon vanilla extract 2 teaspoons lemon extract 1/3 cup lemon juice 1/2 cup oil 1 cup sour cream, room temperature zest of one lemon
Preheat oven to 350. Place butter, dark brown sugar and rum in a bowl and beat together. Spread into the bottom of a 11 x 7 x 1.5 inch baking dish then press pinapple rings into mixture. In a large bowl, combine flour, baking soda, baking powder and salt. In a medium bowl, combine eggs, sugar, butter, sour ream, vanilla extract, lemon extract and lemon juice with a mixer until blended. Pour wet ingredients into the dry ingredients and blend until smooth. Add oil and lemon zest and mix well. Pour into dish and bake for 45 minutes until toothpick comes out clean. Remove from oven and cool on rack. Lay sheet pan or plate on top and invert to release.