Cake Recipes
Boozy Pineapple Upside-Down Cake
Give a classic dessert a taste twist with the amazing addition of spiced rum and pina colada mix!
Prep: 20 min | Bake: 45 min | Yield: 9 servings
Ingredients
- 1 (20 ounce) can pineapple slices in juice, drained
- 1 (6 ounce) jar maraschino cherries, drained
- 1 1/2 cups spiced rum*
- 1/3 cup butter
- 1 cup packed dark brown sugar
- 1 (18.25 ounce) box Betty Crocker® SuperMoist® yellow cake mix**
- 1/2 cup piña colada mix (from 12 ounce bottle)
- 1/2 cup vegetable oil
- 3 eggs
Instructions
- Place drained pineapple and cherries in separate bowls.
- Pour about 1 cup rum over pineapple and remaining rum over cherries. Let stand for 1 to 8 hours to marinate.
- Heat oven to 350 degrees F.
- Place butter in ungreased 13 x 9 inch pan; place in oven to melt.
- When butter is melted, remove pan from oven.
- Sprinkle brown sugar evenly over butter; set aside.
- Drain and reserve 1/2 cup rum from pineapple.
- Arrange pineapple slices in pan in 3 rows of 3 or 4 slices.
- Drain rum from cherries; discard rum.
- Place 1 cherry in center of each pineapple slice.
- In large bowl, place cake mix, piña colada mix, oil, eggs and 1/2 cup reserved rum from pineapple.
- Beat with electric mixer on medium speed until smooth.
- Pour evenly over fruit in pan.
- Bake for 40 to 45 minutes or until cake springs back when touched lightly in center.
- Run knife around edges of cake. Place cookie sheet upside down over pan; turn cookie sheet and pan over. Let stand for 5 minutes to allow juices to run down onto cake.
- Remove pan.
- Serve cake warm with a dollop of fresh whipped cream.
Notes
* Only 1/2 cup rum is used in cake; remaining 1 cup is discarded after soaking pineapple and cherries. Make the cake alcohol-free by substituting water for the rum.
** 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.
Attribution
Recipe and photo used with permission from:
Betty Crocker Kitchens
Source: Blogger Cheri Liefeld of Adventures in the Kitchen