Boozy Pineapple Upside-Down Cake

A tropical, pina colada-infused pineapple upside-down cake that will have your guests asking for a double.

can (20 oz) pineapple slices in juice, drained

jar (6 oz) maraschino cherries, drained

1 1/2

cups spiced rum

1/3

cup butter

cup packed dark brown sugar

box Betty Crocker™ Super Moist™ yellow cake mix

1/2

cup piña colada mix (from 12-oz bottle)

1/2

cup vegetable oil

eggs

1

Place drained pineapple and cherries in separate bowls. Pour about 1 cup rum over pineapple and remaining rum over cherries. Let stand 1 to 8 hours to marinate.
2

Heat oven to 350°F. Place butter in ungreased 13x9-inch pan; place in oven to melt. When butter is melted, remove pan from oven. Sprinkle brown sugar evenly over butter; set aside.
3

Drain and reserve 1/2 cup rum from pineapple. Arrange pineapple slices in pan in 3 rows of 3 or 4 slices. Drain rum from cherries; discard rum. Place 1 cherry in center of each pineapple slice.
4

In large bowl, place cake mix, piña colada mix, oil, eggs and 1/2 cup reserved rum from pineapple. Beat with electric mixer on medium speed until smooth. Pour evenly over fruit in pan.
5

Bake 40 to 45 minutes or until cake springs back when touched lightly in center. Run knife around edges of cake. Place cookie sheet upside down over pan; turn cookie sheet and pan over. Let stand 5 minutes to allow juices to run down onto cake. Remove pan. Serve cake warm.

Source: Betty