Servings: 8 

Ingredients:

For the topping

• 4 tbs butter
• 3/4 cup light brown sugar
• 3 tbs light rum
• 1 pineapple, peeled, cored, sliced into rings and then halved 
• 3 cups blackberries
• 12-16 pecan halves
• 12-16 pitted fresh cherries 

For the cake

• 3 tbs Bellisari's Pineapple Adobo 
• 1 1/2 cups all-purpose flour 
• 1 1/2 tsp baking powder 
• 3 tbs cornmeal
• 1/2 tsp salt
• 8 tbs unsalted butter
• 1 cup granulated sugar, additional 2 tbs for the egg whites 
• 4 large eggs, separated 
• 1 1/2 tsp vanilla extract 
• 2/3 cup whole milk
• 1 tsp chopped rosemary (optional)
• 1 cup chopped pecans (optional)

Directions:

1. Preheat oven to 350
2. Melt 4 tbs of butter into a 10-inch cast iron skillet; stir in brown sugar
3. stir in rum; let it bubble 
4. Arrange the fruit into the mixture along with the pecans. This will be what the top of your cake looks like!
5. For the batter, mix flour, baking powder, cornmeal, and salt into a bowl
6. Cream the butter in an electric mixer at a slow speed and gradually add 1 cup of sugar. Beat until fluffy 
7. Add egg yolks and vanilla 
8. Add half the dry mixture, beating, then half of the whole milk. Once incorporated, add the remaining dry ingredients and then the remaining whole milk. This is where you would add your optional rosemary and pecan pieces
9. In another bowl, beat egg whites until soft peaks form, then add 2 tbs sugar and beat until stiff peaks form 
10. Fold half the whites into mixture, then fold in the rest. Spread the batter evenly over the fruit
11. Bake 45-50 minutes until a knife inserted into the dough only, comes out clean
12. Optional, drizzle Bellisari's Pineapple Adobo over the top once finished cooking. Enjoy!