1/4 c Butter
1 c Brown sugar; packed
3 cn (8 oz each) sliced
-pineapple; drained, 1 c
-juice reserved
12 Maraschino cherries
1 Box yellow cake mix
1/2 c Vegetable oil
3 Eggs
1/2 c Pineapple rum
Prep time: 15 min Total time: 55 min
Heat oven to 350 F. In 13x9-inch (3-quart) glass baking dish, melt
butter in oven. Sprinkle brown sugar evenly over butter. Arrange
pineapple slices in 4 rows by 3 rows. Place 1 cherry in center of
each pineapple slice.
In large bowl, beat cake mix, reserved 1 cup pineapple juice, the oil
and eggs with electric mixer on low speed 30 seconds. Beat on medium
speed 2 minutes, scraping bowl occasionally. Pour batter over
pineapple slices.
Bake 28 to 33 minutes or until golden brown and cake springs back when
lightly touched in center. Run knife around edges of baking dish to
loosen cake. Cool 5 minutes.
Place heatproof serving plate upside down on baking dish; turn plate
and dish over. Remove dish. Brush or drizzle rum over cake. Cut into
4 rows by 3 rows, so each serving has a slice of pineapple on top.
Serve warm.
