Pineapple Rum Upside Down Cake Recipe

How to make it

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• Preheat oven to 350.
• Prepare cake mix as directed on box. Combine cake mix, water, vegetable oil and eggs in a stand mixer. Mix on low for a minute, then kick up to medium and mix for 2-3 minutes until blended smooth.
• As the oven is heating up, put butter in cake pan, stick in oven until butter melts. Watch that the butter doesn't burn; take it out once it is half melted and swirl around until the rest melts.
• Pour in rum (we like a lot, some like less), and stir in with butter.
• Sprinkle brown sugar across bottom evenly.
• Spread pineapple evenly on bottom, and include all juice.
• Place cherries on rows (4x4).
• Pour cake batter into pan, pouring evenly across the pan. You want to try to distribute the batter without having to push it with any utensil.
• Tap pan on countertop to remove any large bubbles.
• Bake as directed; I found I needed to add time to make sure center of cake was done, for a total of 50 minutes. Your oven may vary.
• When done, a toothpick will emerge clean from the center. Take out of oven, sit cake pan aside on a cooling rack for 5-10 minutes.
• Run a knife along the side of the pan to insure cake it not stuck on sides.
• Invert cake out onto serving platter.
• Enjoy!