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Steps
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 over brown sugar. Place 1 cherry in center of each pineapple slice.
2
In large bowl, beat cake mix, oil, eggs and 1 cup reserved pineapple juice with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour batter over pineapple and cherries.
3
Bake 35 to 40 minutes or until golden brown and toothpick inserted in center comes out clean. Immediately run knife around edges of baking dish to loosen cake. Cool 5 minutes.
4
Place heatproof serving plate upside down onto baking dish; turn plate and dish over. Remove dish. Brush rum over warm cake. Cool 30 minutes. Serve warm or cool. Store loosely covered at room temperature.
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No (8-oz) cans of pineapple slices? Use 2 (20-oz) cans of pineapple slices in juice to get the 12 slices for this recipe. Refrigerate remaining slices for another use.
For a different flavor twist, replace pineapple rum with coconut rum.
If desired, garnish each piece of cake with a dollop of whipped cream.
Confidence makes all the difference when inverting the cake. After placing serving plate upside-down over dish, grasp firmly and flip in one quick motion.
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