Baked in individual ramekins, our mini pineapple upside-down cakes get a boozy makeover by adding dark rum to the recipe.
If you prefer to not use alcohol, omit the rum in the topping, and substitute pineapple juice in the cake batter.
These cakes freeze well. Wrap individually in plastic wrap and place in a freezer plastic bag. Thaw and serve at room temperature, or warm in a low oven.