Here's another recipe that takes your boxed cake game to the next level. It has taken me several attempts and recipes, but I think I finally mastered my pineapple upside-down cake recipe. The secret is rum! This pineapple upside-down cake is moist, and the combination of pineapple and rum provides delicious flavors that your month will enjoy.
Ingredients:
1 can pineapple slices
1 stick butter
1/4 cup brown sugar
2 ounces rum
Yellow cake mix
Cake mix ingredients according to the box
Vanilla pudding mix
1 cup pineapple juice, can use juice from pineapple slices can
1/4 cup rum
2 teaspoons vanilla
Directions:
Use a knife to cut the pineapple slices in half.
In a frying pan, brown the butter and sugar. Add your pineapple slices and rum. Flambé your pineapple slices. Let pineapple slices cool.
Place your pineapples in rows at the bottom of a parchment paper-lined 9'x13' cake pan.
In a large bowl, make cake batter as directed on the box, adding 2 teaspoons vanilla, pudding mix, and using pineapple juice and rum instead of water.
Carefully pour your batter over the pineapples.
Bake according to box directions.
Notes:
An alternative to flambéing your pineapples would be sautéing them in the browned butter and sugar mixture without the rum.
Optional: Use the remaining butter and sugar mixture to top the cake once cooled.