A little twist on the traditional pineapple upside-down cake with extra cherry and pineapple. A quick, easy, and flavorful classic that can be served warm or at room temperature. Cover and refrigerate leftovers (if there are any).
Ingredients
- ½ cup butter
- 1 cup packed brown sugar
- 1 (14 ounce) can pineapple slices, drained and juice reserved
- 15 maraschino cherries, or more to taste
- 1 (14 ounce) can crushed pineapple, drained and juice reserved, divided
- 1 (15.25 ounce) package cherry chip cake mix
- 1 cup juice from canned pineapple
- 3 eggs, lightly beaten
- ½ cup melted butter
- 1 ½ fluid ounces rum
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
Put 1/2 cup butter into a 9×13-inch cake pan and heat in the preheated oven until melted. Remove from oven and brush sides of pan with some of the melted butter.
Step 3
Evenly sprinkle brown sugar over the melted butter in the pan. Place pineapple rings on top of the sugar-butter layer. Place maraschino cherries in the middle of the pineapple rings and decorate in between as desired. Reserve 1/2 cup crushed pineapple and fill the gaps with remaining crushed pineapple to completely cover the pan. Drain the reserved crushed pineapple very well.
Step 4
Combine cake mix, 1 cup pineapple juice, eggs, and 1/2 cup melted butter in a large bowl; beat using an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes. Mix in rum and the reserved 1/2 cup crushed pineapple. Stir to thoroughly combine. Pour batter into the prepared pan and smooth out with a spatula.
Step 5
Bake in the preheated oven until a toothpick inserted in the middle comes out clean, making sure not to push all the way through the bottom of the cake, 30 to 35 minutes.
Step 6
Remove cake from the oven and immediately run a knife around the edge of the pan to thoroughly loosen it from the sides. Let cool in pan for a few minutes. Place serving platter upside-down over the pan while cake is still warm and, holding both together, flip over and leave pan on for a couple minutes. Slowly and carefully lift cake pan from cake.
Cook’s Note:
If you get less than 1 cup of pineapple juice from the can, make up the difference with water.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 441 | |
% Daily Value * | |
Total Fat20g | 25% |
Saturated Fat11g | 56% |
Cholesterol87mg | 29% |
Sodium361mg | 16% |
Total Carbohydrate63g | 23% |
Dietary Fiber1g | 3% |
Total Sugars46g | |
Protein4g | |
Vitamin C9mg | 45% |
Calcium41mg | 3% |
Iron1mg | 4% |
Potassium189mg | 4% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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