This recipe is from the BraveTart book (Stella Parks from Serious Eats). It’s one of the easier ones to assemble. Pineapple, brown sugar (& dark rum) topping, and cake batter layered in a cast iron pan.
Stella’s example uses cute little star shaped pineapple cut outs. It’s dangerous business going out these days, so I works with what I gots. All we had was a drawer full of Halloween themed cookie cutters. I’m calling it “Kawaii Goth”. That’s a thing, right?
