Pineapple Upside-Down Rum Cake

Name: Pineapple Upside-Down Rum Cake
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 12
Cuisine: Global
Ingredients: 237 milliliters packed brown sugar; 59 milliliters butter; 680 grams cans each) sliced pineapple, drained, 1 cup juice reserved; 3 eggs; 12 maraschino cherries; 118 milliliters pineapple rum; 118 milliliters vegetable oil; 1 box Betty yellow cake mix

You can never have too many dessert recipes, so give Pineapple Upside-Down Rum Cake a try. One serving contains 423 calories, 4g of protein, and 16g of fat. This recipe covers 6% of your daily requirements of vitamins and minerals. This recipe serves 12. If you have pineapple rum, butter, pineapple, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 55 minutes.

Instructions

Heat oven to 350F. In 13x9-inch (3-quart) glass baking dish, melt butter in oven.

Ingredients you will need

Butter

Equipment you will use

Glass Baking Pan

Oven

Sprinkle brown sugar evenly over butter. Arrange pineapple slices in 4 rows by 3 rows.

Ingredients you will need

Pineapple Rings

Brown Sugar

Butter

Place 1 cherry in center of each pineapple slice.

Ingredients you will need

Pineapple

Cherries

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.

Ingredients you will need

Pineapple Juice

Cake Mix

Egg

Cooking Oil

Equipment you will use

Hand Mixer

Bowl

Pour batter over pineapple slices.

Ingredients you will need

Pineapple Rings

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.

Equipment you will use

Baking Pan