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.
Combine the cake mix, juice, rum, oil, eggs, and extract. Beat with mixer for
2 minutes. Divide batter between the two pans.
Bake for 30 minutes or until cake tester comes out clean.
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