Pineapple Upside Down Cake

Pineapple Upside Down Cake

Serves 8

1 (20 oz. ) can of pineapple rings, reserve the juice from the rings

1 (10 oz.)  jar of maraschino cherries

½ c. brown sugar

1/2 c. butter melted

3 Tbs. of Rum or 1 tsp. rum flavoring

1 box Butter Pecan or White cake mix

½ c. chopped pecans (if desired)

On the bottom of a greased 8x8 cake pan sprinkle the brown sugar, mix butter and rum then drizzle over the brown sugar.  Place rings side by side on the bottom of the pan till covered.  Place on cherry in the hole of each pineapple ring.  With a mixer or using a hand mixer, follow the directions for the cake substituting the reserve pineapple juice for the water (add water to equal the correct amount needed if you don’t have enough pineapple juice).  Pour cake batter over the pineapples and top with pecans.   

Bake for 50 minutes in a 350 degree oven. Check to make sure it is done by inserting a toothpick and if it comes out clean it is done.  The cake will be light brown on top.  Let cool 5 minutes before inverting the cake pan on a platter.  Place the platter serving side down over the cake pan and quickly flip the pan over.  Be careful for the brown sugar mixture on the bottom will still be very hot. 

This is one of the first desserts Andrew made for me when we were dating.  I have revised his recipe a bit to make it my own.  I seem to always tweak a recipe.  This one is a keeper!