•Recipe for Two Cakes:
•6 tablespoons butter or margarine
•1 cup brown sugar
•20 ounce can of pineapple slices
•pecan halves
•maraschino cherries
•1 yellow cake mix for 2-layer cakes
•3/4 cup pineapple juice
•1/2 cup rum
•1/4 cup vegetable oil
•3 eggs
•1-teaspoon pineapple or lemon extract
•
•Recipe for One Cake:
•3 tablespoons of butter
•1/2 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
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Preheat oven to 350 degrees. In two 8 or 9-inch round or square 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.
If making the recipe for two cakes, the second cake may be frozen for later use. Freeze the 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. Having a cake ready in the freezer is especially helpful when there having unexpected dinner guests. 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!
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