Pineapple Upside-Down Rum Cake

  • Prep 20 min
  • Total 1 hr 35 min
  • Servings 12

Ingredients

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.

  • 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.

Nutrition Facts

Serving Size: 1 Serving
Calories
350
Calories from Fat
110
Total Fat
12g
18%
Saturated Fat
4g
21%
Trans Fat
0g
Cholesterol
55mg
19%
Sodium
290mg
12%
Potassium
90mg
3%
Total Carbohydrate
55g
18%
Dietary Fiber
0g
0%
Sugars
40g
Protein
3g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
4%
4%
Calcium
10%
10%
Iron
6%
6%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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