Pineapple Upside Down Cake with Rum Caramel Sauce

Recipe from: joyouslydomestic
Image credit: Angela

Pineapple Upside Down Cake with Rum Caramel Sauce

“The brown sugar/butter "sauce" can be totally made without the addition of rum, if desired. It will still taste amazing and turn out wonderfully.” Angela

Ingredients:

Non-stick spray

1 white or yellow cake mix {16.25 ounces}

3 whole large eggs

1/3 cup vegetable or canola oil

1/2 cup plus 2 tablespoons 100% pineapple-orange or 100% pineapple juice

1/2 cup plus 2 tablespoons whole milk

1/2 cup butter

1 cup dark brown sugar

1 tablespoon dark rum

1 fresh pineapple, peeled, cored, quartered and cut into thin slices {NOTE: Only about half 

of the pineapple is needed for this recipe.}

Directions:

Preheat oven to 350 degrees.

Coat a 9" round (or similar) cake pan with non-stick spray.

Set aside...

In a medium...

Serve warm or at room temperature.

NOTE: The "look" of this cake (presentation-wise) is best if served immediately. However, 

the flavors are more-developed and the cake continues to take on some of the moisture 

from the pineapple/sauce once allowed to "sit" after inverted onto serving platter for a few 

hours. So, the choice for service time is completely up to you. Cake is best eaten within 24 

hours.

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