Print Recipe

Pineapple Rum Upside-Down Cake

RG

Ingredients

  • 6 tablespoons butter or margarine, divided
  • 1 cup brown sugar
  • 1 (20 ounce) can pineapple slices
  • Pecan halves
  • Maraschino cherries
  • 1 (18.25 ounce) box yellow cake mix
  • 3/4 cup pineapple juice
  • 1/2 cup rum
  • 1/4 cup vegetable oil
  • 3 eggs
  • 1 teaspoon pineapple or lemon extract

Instructions

  1. Heat oven to 350 degrees F.
  2. In two 8 or 9-inch cake pans, melt 3 tablespoons of butter in each pan. Sprinkle one-half brown sugar in each pan. Decoratively arrange pineapple slices in the bottom of the pans. Place a maraschino cherry in the center of each pineapple slice. In between the rings, place the pecan halves in a decorative manner.
  3. Combine the cake mix, juice, rum, oil, eggs, and extract. Beat with mixer for 2 minutes. Divide batter between the two pans.
  4. Bake for 30 minutes or until cake tester comes out clean.

Widget is loading comments...

Facebook Group
Click on me!

Follow us on Pinterest

Leftovers Recipes and Tips