Boozy Pineapple Upside-Down Cake

  • Prep 20 min
  • Total 2 hr 0 min
  • Servings 9
Boozy Pineapple Upside-Down Cake

Ingredients

1
can (20 oz) pineapple slices in juice, drained
1
jar (6 oz) maraschino cherries, drained
1 1/2
cups spiced rum
1/3
cup butter
1
cup packed dark brown sugar
1
box Betty Crocker™ SuperMoist™ yellow cake mix
1/2
cup piña colada mix (from 12-oz bottle)
1/2
cup vegetable oil
3
eggs

Steps

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  • 1
    Place drained pineapple and cherries in separate bowls. Pour about 1 cup rum over pineapple and remaining rum over cherries. Let stand 1 to 8 hours to marinate.
  • 2
    Heat oven to 350°F. Place butter in ungreased 13x9-inch pan; place in oven to melt. When butter is melted, remove pan from oven. Sprinkle brown sugar evenly over butter; set aside.
  • 3
    Drain and reserve 1/2 cup rum from pineapple. Arrange pineapple slices in pan in 3 rows of 3 or 4 slices. Drain rum from cherries; discard rum. Place 1 cherry in center of each pineapple slice.
  • 4
    In large bowl, place cake mix, piña colada mix, oil, eggs and 1/2 cup reserved rum from pineapple. Beat with electric mixer on medium speed until smooth. Pour evenly over fruit in pan.
  • 5
    Bake 40 to 45 minutes or until cake springs back when touched lightly in center. Run knife around edges of cake. Place cookie sheet upside down over pan; turn cookie sheet and pan over. Let stand 5 minutes to allow juices to run down onto cake. Remove pan. Serve cake warm.

Notes









Tips

Expert Tips

  • Serve cake warm with a dollop of fresh whipped cream.
  • Make the cake alcohol-free by substituting water for the rum.
  • **NOTE FOR NUTRITION: Only 1/2 rum is used in cake; remaining 1 cup is discarded after soaking pineapple and cherries**

Nutritional Information

Nutrition Information

No nutrition information available for this recipe

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