Spiced Rum Pineapple Upside Down Cake

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 12
• 1 (18 1/4 ounce) box betty crocker supermoist french vanilla cake mix
• 1/2 cup butter
• 1 cup brown sugar
• 1/2 cup meyer's dark rum
• 1 (20 ounce) can crushed pineapple in juice, juices reserved
• 1/3 cup vegetable oil
• 3 eggs

Recipe

• 1 preheat oven to 350 degrees. you can use either a 13x9 pan or two 9" cake pans for this, spray sides of baking dish(es) with cooking spray.
• 2 drain pineapple, reserving all juice. press it down into the strainer to remove excess juice in the pineapple. measure out 3/4 cup of juice and discard the remaining juice or save for other purpose.
• 3 cut butter into pieces and place into baking dish(es), sprinkle brown sugar on top of butter - divide both butter & brown sugar into halves if you are making it in two pans rather than one.
• 4 place in oven while preheating until butter melts completely, then remove from oven, stir in the drained crushed pineapple. set aside.
• 5 in a bowl mix together eggs, oil, rum and the 3/4 of pineapple juice saved from the can until well blended.
• 6 add in the box of dry cake mix to this liquid mixture and mix on low for 30 seconds to combine, then on medium for two minutes.
• 7 pour evenly over the pineapple, butter, sugar mix in baking dish.
• 8 bake for 30-36 minutes, test for doneness with toothpick.