Monday, October 10, 2016

Pineapple Upside Down Cake with Rum Caramel Sauce

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


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.}


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 

Read more and enjoy this amazing recipe and many more when visiting joyouslydomestic

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