True yeah, I make with alcohol a complete lot. But my father’s favorite dessert is The Rum Pineapple Cake, so once I was home this weekend, I wanted to make it a bit extra special just. I mean, heading home is hard, but it’s made just a little easier with some liquor, right?
You Just Need:
13 x 9 cake pan
1 box yellowish cake mix
1 cup rum (I used Myers’s Dark Rum, but I’m sure Malibu or Parrot Bay would be good too)
1 can pineapple rings
1/3 cup pineapple juice (just use the juice from the can of pineapple rings)
3/4 cup brown sugar
1/3 cup vegetable oil, 2 eggs (or whatever is necesary on yellow cake mix box)
Maraschino cherries (optional)
1. Preheat oven to 350. Construct cake pan and grease pan liberally – you have to carefully turn this sucker upside down but still make it look quite, which means this is important. Sprinkle dark brown glucose throughout skillet consistently, place pineapple bands in underneath of the pan then, arranging them in rows. Add maraschino cherries in the center of the pineapple rings, if you’d like – I’m not a fan just.
2. In large blending stand or dish mixer, combine yellowish cake mix, veggie oil, eggs, pineapple and rum juice. Combine until well-blended. Pour cake combine over pineapple bands in cake skillet.
3. Put in place oven for 35-40 minutes (this will prepare a little faster because of the alcoholic beverages). When cake is performed, construct a sheet of wax paper on counter top. You should flip the cake to the wax paper immediately, if not the cake shall start sticking with the dish. Remember – turn it while it’s hot!