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Pineapple Upside-Down Rum Cake
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Prep Time:
20 minutes
Total Time:
1 hour 35 minutes
Elevate your classic pineapple upside-down cake by infusing it with delicious pineapple rum. Baked pineapple rings in a caramelized brown sugar sauce with a buttery yellow cake, topped with a golden brown rum glaze and maraschino cherries. Serve with whipped cream for a tropical paradise experience!
Ingredients:
  • 1/4 cup butter
  • 1 cup packed brown sugar
  • 3 cans (8 oz each) pineapple slices in juice, drained, juice reserved
  • 12 maraschino cherries without stems, drained
  • 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
  • 1/2 cup vegetable oil
  • 3 eggs
  • 1/2 cup pineapple rum
Instructions:
  • Preheat oven to 350°F. Melt butter in a 13x9-inch (3-quart) glass baking dish in the oven. Sprinkle brown sugar over the butter, then arrange pineapple slices in rows, placing a cherry in the center of each slice.
  • In a large bowl, use an electric mixer on medium speed to beat together cake mix, oil, eggs, and 1 cup of reserved pineapple juice for 2 minutes, scraping the bowl occasionally. Pour the batter over the pineapple and cherries.
  • Bake for 35-40 minutes until golden brown and a toothpick inserted in the center comes out clean. Run a knife around the edges of the baking dish immediately to loosen the cake. Let it cool for 5 minutes before serving.
  • Invert a heatproof serving plate onto the baking dish and carefully flip both. Remove the dish, then generously brush the warm cake with rum. Allow the cake to cool for 30 minutes before serving warm or at room temperature. Store covered loosely at room temperature.

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