I looked at many recipes of pineapple upside down cakes before coming up with this variation a while ago, which is now my husband’s favourite cake. So easy, smells amazing cooking, and quite frugal. I have used a vanilla cake mix for the base in this cake, but you could easily use white or yellow cake mix, angel food cake mix, or a homemade white cake recipe.
1 package of supermoist vanilla cake mix
2 tsp. vanilla
1/4 cup dark or spiced rum
1/2 tsp. grated nutmeg
1/2 tsp. cinnamon
1 cup brown sugar
1/4 cup butter
15-20 maraschino cherries or canned bing cherries, drained
1 can of name brand pineapple slices or fresh pineapple slices, juice reserved
Preheat oven to 350 f.
In your square or cake or casserole dish/pan, add the butter, vanilla, brown sugar and rum, and put in oven until melted together.
Stir mix and add pineapple slices with a cherry in the middle and around the outside in a nice arrangement. Place in oven for another 5 minutes.
Add enough water to reserved pineapple juice to measure 1 cup. Make cake batter as directed on box, substituting pineapple juice mixture for the water. Stir in nutmeg and cinnamon, then pour evenly on top of pineapple/cherry arrangement and bake for 30-40 min, or until toothpick inserted in middle comes out clean.
Immediately when you take it out of the oven, run a knife around the edges and then flip over onto a plate.
Leave the pan on for 5 min to allow the sugar rum glaze to drizzle over.
Serve warm with vanilla ice cream or whipped cream, and store in fridge.