Ingredients
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½ cup butter
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1 cup packed brown sugar
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1 (14 ounce) can pineapple slices, drained and juice reserved
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15 maraschino cherries, or more to taste
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1 (14 ounce) can crushed pineapple, drained and juice reserved, divided
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1 (15.25 ounce) package cherry chip cake mix
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1 cup juice from canned pineapple
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3 eggs, lightly beaten
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½ cup melted butter
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1 ½ fluid ounces rum
Directions
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Preheat the oven to 350 degrees F (175 degrees C).
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Put 1/2 cup butter into a 9x13-inch cake pan and heat in the preheated oven until melted. Remove from oven and brush sides of pan with some of the melted butter.
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Evenly sprinkle brown sugar over the melted butter in the pan. Place pineapple rings on top of the sugar-butter layer. Place maraschino cherries in the middle of the pineapple rings and decorate in between as desired. Reserve 1/2 cup crushed pineapple and fill the gaps with remaining crushed pineapple to completely cover the pan. Drain the reserved crushed pineapple very well.
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Combine cake mix, 1 cup pineapple juice, eggs, and 1/2 cup melted butter in a large bowl; beat using an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes. Mix in rum and the reserved 1/2 cup crushed pineapple. Stir to thoroughly combine. Pour batter into the prepared pan and smooth out with a spatula.
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Bake in the preheated oven until a toothpick inserted in the middle comes out clean, making sure not to push all the way through the bottom of the cake, 30 to 35 minutes.
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Remove cake from the oven and immediately run a knife around the edge of the pan to thoroughly loosen it from the sides. Let cool in pan for a few minutes. Place serving platter upside-down over the pan while cake is still warm and, holding both together, flip over and leave pan on for a couple minutes. Slowly and carefully lift cake pan from cake.
Cook's Note:
If you get less than 1 cup of pineapple juice from the can, make up the difference with water.
Nutrition Facts (per serving)
| 441 | Calories |
| 20g | Fat |
| 63g | Carbs |
| 4g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 441 | |
| % Daily Value * | |
| Total Fat 20g | 25% |
| Saturated Fat 11g | 56% |
| Cholesterol 87mg | 29% |
| Sodium 361mg | 16% |
| Total Carbohydrate 63g | 23% |
| Dietary Fiber 1g | 3% |
| Total Sugars 46g | |
| Protein 4g | 7% |
| Vitamin C 9mg | 10% |
| Calcium 41mg | 3% |
| Iron 1mg | 4% |
| Potassium 189mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
