Give a classic dessert a taste twist with the amazing addition of spiced rum and pina colada mix!
When I was a child, I remember seeing the recipe for Pineapple Upside-Down Cake in my Betty Crocker Cooking With Kids book and being fascinated by the photo. Lately, this retro classic cake has been making quite a comeback. It is a delicious combination of buttery cake and pineapple…I don’t know why I never baked an upside-down cake until now!
I decided to it up a notch with the additions of spiced rum and pina colada mix for a tropical, adult dessert. With a Betty Crocker® Super Moist® Yellow Cake mix, this recipe is easy to make. Substituting water in the batter for rum and pineapple juice gives the cake an extra shot of flavor.
You will also need spiced rum, pina colada mix, eggs, butter, brown sugar, pineapple and maraschino cherries.
Place the cherries and pineapple slices into separate bowls and cover with rum. Soak the fruit for at least an hour or place in the refrigerator overnight to really let the fruit absorb the rum.
Melt butter in a 9-inch square pan; sprinkle with brown sugar. Layer the pineapple in three rows with three across. Place a cherry inside each pineapple ring.
Spoon the batter on top of the pineapple and bake 40 to 45 minutes.
Serve up pieces, sit back and enjoy. If you have never made an upside-down cake, don’t wait as long as I did!