PINEAPPLE UPSIDE DOWN RUM CAKE

Topping:

• 1/2 C (1 stick) butter
• 1 C firmly packed brown sugar
• 2 (8 oz.) cans pineapple slices (cut in half– reserve liquid)
• Maraschino cherries

Cake: (use 10 inch cake pan)

• 1 pkg. Duncan Hines Golden Cake Mix
• 1 (3.4 oz.) pkg. vanilla instant pudding and pie filling
• 4 eggs
• 1/2 C pineapple juice from cans of pineapple slices
• 1/2 C Malibu Rum (or use Rum you have on hand)
• 1/2 C canola oil

Preheat oven to 325 degrees. Spray 10 inch cake pan with Pam for Baking.  Cut the pineapple rings in halves, reserve one ring for the center of your cake.  Melt the butter in your microwave.  Pour the butter into the bottom of the cake pan.  Add 1 cup of dark brown sugar, making sure you distribute it evenly and that the bottom of the cake pan is covered.  Arrange your pineapple slices and cherries on the bottom of your cake pan by placing a whole ring in the center and the halves around it.  Put a cherry in each half hole of the pineapple and one in the center hole.  Set aside.

Place the cake mix in your mixer bowl.  Add the pudding and pie filling.  Add the pineapple juice, rum, and canola oil.  Start the mixer on low speed and add one egg at a time (crack the eggs in a separate bowl first).  Once the mixture is incorporated, beat on medium speed for 2 minutes.

Pour the batter over the pineapple slices and even it out.  Bake in the preheated oven for about 55 to 60 minutes.  At 50 minutes insert a wooden toothpick in the middle.  If it comes out clean, your cake is done.

Let it cool for about 15 minutes on a rack, then flip it over onto a serving plate.  You can sprinkle with powder sugar after it completely cools if desired.  Serve with a dollop of cool whip.