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Simple Cooking Tips
- Use fresh or high-quality canned pineapple for the best sweetness.
- Make sure to melt the butter and sugar evenly for a smooth caramel base.
- Let the cake cool slightly before flipping to keep the topping intact.
Ingredients 0/10
Why This Recipe Is So Easy To Love
Step 1
Preheat your oven to 350°F (175°C). Melt half a cup of butter right in a 9x13-inch cake pan by popping it into the oven for a few minutes. Once melted, take it out and use a brush or a spoon to spread that buttery goodness up the sides of the pan. Sprinkle brown sugar evenly over the melted butter, then arrange pineapple rings on top. Pop a maraschino cherry in the center of each ring and tuck extra cherries in between however you like. Take half a cup of crushed pineapple, drain it well, and use the rest to fill in any gaps so the bottom is completely covered.
Step 2
In a large bowl, mix the cake mix with 1 cup of pineapple juice, eggs, and half a cup of melted butter. Beat on low speed until everything is just combined, then crank it up to medium and keep mixing for about two minutes. Stir in some rum and the reserved drained crushed pineapple, making sure it’s all evenly blended. Pour the batter over the pineapple and cherries in the pan, smoothing it out with a spatula.
Step 3
Bake for 30 to 35 minutes, or until a toothpick inserted near the center comes out clean (just be careful not to poke all the way through to the bottom). When it’s done, take the cake out and immediately run a knife around the edges to loosen it. Let it sit for a few minutes, then place a serving plate upside down on top of the pan. Holding both together, flip it over and let the pan sit on the cake for a couple of minutes before carefully lifting it off. Enjoy!
