8 oz. butter (1 stick)
1 packed cup brown sugar
1 20-oz. can pineapple slices
1 20-oz. can pineapple tidbits
12 maraschino cherries (optional)
1 box Duncan Hines Classic Yellow cake mix
3 eggs
2-3 T. Meyers dark rum (optional)
Reserved pineapple juice
1/3 c. oil
Heat oven to 350 degrees
Drain pineapple, reserving liquid
Spread drained pineapple out on paper towels
Place rum in measuring cup and add enough reserved pineapple juice to make 1 cup
After oven preheats, place butter in 9 x 13 metal pan and set in oven to melt
After butter melts, remove pan to counter and sprinkle evenly with brown sugar
Arrange pineapple rings – 4 on each side, then half rings down the center, lengthwise
Place cherry inside rings, and dot down the center
Arrange most of tidbits around rings – you will only use about 3/4 of can
Make cake according to directions, substituting the rum/juice for the water
Carefully pour batter over the pineapple and push to the corners with spatula
Bake for 23-30 minutes, until cake bounces back when touched, and toothpick comes out clean
Place pan on rack and cool for 15 minutes
Run knife around edges, place serving plate (I use a cutting board) on top and invert cake
Let cake cool thoroughly before serving
This cake is better the day after it is made, making it perfect for a make-ahead company dinner
