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Pineapple Upside-Down Rum Cake

 1 Ratings
1 Comments
  • Prep Time 15 min
  • Total Time 55 min
  • Servings 12

When rum cake meets pineapple upside down cake, the result is tasty and tropical. Betty Crocker SuperMoist yellow cake mix is the perfect start for this two-treats-in-one dessert.

Angie McGowan Recipe by Angie McGowan
June 25, 2012

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™ SuperMoist™ yellow cake mix
1/2
cup vegetable oil
3
eggs
1/2
cup pineapple rum

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Directions

  • 1 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.
  • 2 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.
  • 3 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.
  • 4 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.

Expert Tips

Garnish each piece of cake with a dollop of whipped cream, if you like.

For more flavor, substitute 1/4 cup spiced rum for 1/4 cup of the pineapple rum.

Nutrition Information

No nutrition information available for this recipe.

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