Leanne's StoryMy Mother used to make a cake similar to this one(no rum) when I was little. She always used crushed pineapple because she said the pineapple rings cooked too long and was tough.I haven't made this cake in years but I've decided to make it for Christmas this year.
1/4 cup butter
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1 c packed light brown sugar
1-20 oz can crushed pineapple in juice,drained
1 box butter cake mix
1/2 c pineapple juice
1 t. white rum
3 large eggs
7 tbsp. softened butter
1Heat oven to 350°F (325°F for dark or nonstick pan). In 13x9-inch pan, melt butter in oven. Sprinkle brown sugar evenly over butter. Sprinkle pineapple over brown sugar.
Using reserved pineapple juice and additional pineapple juice to measure 1/2 cup minus 1 T. Add 1 T. rum to juice.Mix cake mix,pineapple juice-rum mixture,eggs and butter as directed on box. Pour batter over pineapple .
Bake 42 to 48 minutes (44 to 53 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake; remove pan. Cool 30 minutes. Serve warm or cool. Store covered in refrigerator.