I can recommend this Pineapple Upside Down cake. Pineapple Upside-Down Cake Thomas Keller Ingredients Pan Schmear 8 Tbsp (1 Stick; 4 oz) Unsalted Butter, at room temperature 1 1/2 Tbsp Honey 1/2 tsp Dark Rum 1 Cup Packed Light Brown Sugar 1/4 tsp Vanilla Paste or Pure Vanilla Extract Sea Salt 1 Gold (Extra-Sweet) Pineapple Cake 1 1/3 Cups Cake Flour 2 tsp Baking Powder 8 Tbsp (1 Stick; 4 oz) Unsalted Butter, at room temperature 1/2 Cup Plus 2 Tbsp Granulated Sugar 1/2 tsp Vanilla Paste or Pure Vanilla Extract 2 Large Eggs 1 Tbsp Plus 1 tsp Milk Method Preheat the oven to 350ÃÂF. In the bowl of a stand mixer fitted with the paddle, combine the butter, honey, rum, brown sugar, and vanilla and beat until smooth and well blended. Spread 1/3 cup of the schmear over the bottom of a 9-inch silicone cake pan. Sprinkle lightly with salt. (The remaining schmear can be refrigerated for up to 2 weeks or frozen for up to 1 month; bring to room temperature before using.) Cut the top and bottom from the pineapple and cut away the peel. Cut the pineapple lengthwise into quarters, and cut off the core from each section. Cut each piece crosswise into 1/4 inch thick slices. Beginning at the perimeter of the pan, make an overlapping ring of pineapple slices with the curved side facing out. Make a second ring inside the first one, overlapping the slices in the opposite direction, working toward the center of the pan. Sift the flour and baking powder together; set aside. Put the butter and sugar in the bowl of a stand mixer fitted with the paddle and mix on low speed to combine, then beat on medium speed for about 3 minutes, until light and creamy, stopping to scrape down the sides as necessary. Mix in the vanilla. Add the eggs one at a time, beating until the first one is incorporated before adding the second and scraping down the sides as necessary. Beat in the milk. Add the flour mixture in 3 batches, beating until combined. Pour the batter into the pan and spread over the pineapple. Bake for 15 minutes. Rotate the pan for even browning and bake for another 20 to 25 minutes, until a cake tester or wooden skewer inserted in the center of the cake comes out clean. Cool the cake in the pan on a cooling rack for 20 to 40 minutes. Run a knife around the edges of the cake, invert onto a serving platter, and serve warm. (Leftover can be stored at room temperature for up to 2 days.) Serves 8

The strawberry/rhubarb combo is a very traditional blend. It's hard to sub for it. I'd be more inclined to try a strawberry/apple or strawberry/ blueberry mixture. Adjust the sugar a little if you think it might be too sweet, you can always add more as the filling is cooking. Strawberry/pineapple might be good too..... Nancy

I watched a show on Bourbon recently, and I learned that the Bourbon must be at least 10 years old to have a good flavor. Maybe the Bourbon you have had up until now was too young. Anyway, I bought some aged Bourbon and discovered that I like it, and it does have a distinctive flavor. I didn't like Bourbon before. I think you could substitute Irish Whiskey, Rum, or Rye. Cognac would work also, but you probably do not have that either. I personally do not like wine with chocolate, but you might find one that you like. If you use a liqueur, you may need to reduce the sugar a bit.

I made a very similar recipe for Sunday breakfast, but I used walnuts. For the topping, instead of flour, I used 1/3 cup granola, and my topping did not have butter, but now I think it should. While I used the same amount of flour and other ingredients, I baked mine in a 9x9 pan, and I put half the batter in the bottom, sprinkled it with half of the topping, topped that with the rest of the batter with the rest of the topping on top of that. Next time I will add butter to the topping, although I don't think it would be necessary in the filling. I got my recipe from Cooking with Gourmet Grains, published by the Orowheat Bakery back in the 1970s. The grains in this case were in the granola. I'm not sure the granola was necessary, but it didn't hurt. Mine too 50 minutes to bake.Thanks for the reminder of this recipe!