Shake up your tailgate spread with something sweet and delicious that’s easy to share! This recipe, from Chef Simms’ grandmother, is an old-fashioned dessert that tastes just as good at room temperature as it does warm. It’s delicious with a cup of coffee, too.

Upside Down Pineapple Rum Cake

Cake Bottom

6 tablespoons butter
1 cup brown sugar
1 small pineapple, diced
2 ounces dark rum

Preheat oven to 350 F. Melt 6 table-spoons butter in a 9-by-13-inch baking pan and add brown sugar, pineapple, and rum. Set aside.

Cake Batter

1 stick of butter, softened
1 cup sugar
3 large eggs
2 teaspoons high quality vanilla extract
2 cups cake flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
½ cup sour cream

In a bowl, sift dry ingredients and set aside. With a mixer, cream butter and sugar. Add one egg at a time, scraping the bowl between each. Add vanilla extract. On low speed, add dry ingredients. Fold in sour cream. Do not overmix. Pour over the cake bottom mixture with pineapple and brown sugar. Bake at 350 F for 45 minutes to one hour. The cake should be golden brown.

Serve with your favorite vanilla ice cream and a drizzle of caramel.