1 cup brown sugar
20 ounce can of pineapple slices
pecan halves
maraschino cherries
1 yellow cake mix
3/4 cup pineapple juice
1/2 cup rum
1/4 cup vegetable oil
3 eggs
1-teaspoon pineapple or lemon extract
Preheat oven to 350 degrees. In two 8 or 9-inch cake pans, melt 3 tablespoons of butter in each pan. Sprinkle one-half brown sugar in each pan. Decoratively arrange pineapple slices in the bottom of the pans. Place a maraschino cherry in the center of each pineapple slice. In between the rings, place the pecan halves in a decorative manner. Combine the cake mix, juice, rum, oil, eggs, and extract. Beat with mixer for 2 minutes. Divide batter between the two pans. Bake for 30 minutes or until cake tester comes out clean. Immediately invert cakes onto serving platters.
The second cake may be frozen for later use. Freeze cake on a cookie sheet or flat plate. Once frozen, wrap tightly with freezer wrap. Completely unwrap frozen cake and then defrost in cake container. This recipe makes two cakes, which makes it very convenient for me. I either give the second cake away or freeze it for later. Having a cake ready in the freezer is especially helpful during the holidays when I need a quick dessert. The extra cake may be defrosted in the microwave, but keep checking it. You don't want to over do it. I like this cake served warm with cherry vanilla or butter pecan ice cream. Enjoy!
Prefer just one cake?
3 tablespoons of butter1/2 cup brown sugar
small can of pineapple slices
pecan halves
maraschino cherries
1 yellow cake mix for a single layer cake (approx. 9 ounces)
1/4 cup plus 2 tablespoons pineapple juice
2 tablespoons rum
1 egg
1/4-teaspoon pineapple or lemon extract
Make recipe as above.
