Pineapple Upside Down Rum Cake Recipe

Ingredients

1/4

cup butter

1

cup packed brown sugar

3

cans (8 oz each) sliced pineapple, drained, 1 cup juice reserved

12

maraschino cherries

1

                        box Betty Crocker™ Super Moist™ yellow cake mix

1/2

cup vegetable oil

3

eggs

1/2

cup pineapple rum

Preparation

Heat oven to 350°F. In 13x9-inch (3-quart) glass baking dish, melt butter in oven. Sprinkle brown sugar evenly over butter. Arrange pineapple slices in 4 rows by 3 rows. Place 1 cherry in center of each pineapple slice.

In large bowl, beat cake mix, reserved 1 cup pineapple juice, the oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour batter over pineapple slices.

Bake 28 to 33 minutes or until golden brown and cake springs back when lightly touched in center. Run knife around edges of baking dish to loosen cake. Cool 5 minutes.

Place heatproof serving plate upside down on baking dish; turn plate and dish over. Remove dish. Brush or drizzle rum over cake. Cut into 4 rows by 3 rows, so each serving has a slice of pineapple on top. Serve warm.

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