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.
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
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.
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.