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Boozy Pineapple Upside Down Cake


Need an impressive dessert to take to an End of Summer cookout? Give this Boozy Pineapple Upside Down Cake a Try! I recently took it to my neighbor's house for a little summer soiree and it was such a hit. I will say that you should govern yourself accordingly with how much glaze you add to this cake. I used Wray & Nephew which is a Jamaican rum and it is really strong. You can use any type of rum that you would like. A dark spice rum would be great for this recipe or you could use a coconut rum which would give a nice pina colada flavor. It's up to you! When making a traditional pineapple upside down cake, you would normally add meltedbutter and brown sugar to the pan before adding the pineapple and cherries. I opted not to do that because I was topping my cake with a pineapple rum glaze and I didn't want it to be too buttery or too sweet.


Below is the full recipe. This was an easy cake to make because it is just doctored up a boxed cake. I love a good semi-homemade recipe when it has a homemade taste and doesn't take you a ton of time to make. Enjoy the recipe! Yay me if you make it!


Ingredients to Make Boozy Pineapple Upside Down Cake


1 box of Duncan Hines Pineapple Supreme Cake mix

1 box of Jell-O vanilla instant pudding mix

4 eggs

1 cup of milk

1/2 cup of sour cream

1/2 cup of vegetable oil

1 can of 20oz pineapple slices, drained

8 Maraschino cherries


Pineapple Rum Glaze

1/4 cup of pineapple juice

1/3 cup of melted butter

1/2 cup of rum (use less if you don't like the taste of rum)

1/2 cup of brown sugar


Directions to Make Boozy Pineapple Upside Down Cake

  1. In a large bowl, combine cake mix, eggs, milk, oil, instant pudding and sour cream. Beat with an electric mixer at medium speed for 2-3 minutes until well combined.

  2. Spray your Nordicware pineapple upside cake pan with cooking spray and then arrange pineapple slices and cherries to the bottom of the pan.

  3. Pour batter evenly over the fruit. Bake for 50-55 minutes or until toothpick inserted in the center comes out clean.

  4. Once the cake has cooled for about 15 minutes, use a wooden skewer to poke holes in the cake.

  5. Pour the Boozy Pineapple Rum Glaze directly into the top of the cake. The glaze will sink into the cake. *Save less than half of the glaze to brush on top of the cake once it's out the pan.

  6. Let the cake sit for 10 minutes and turn it out of the cake pan onto a serving plate. Brush with more pineapple rum glaze.

  7. Enjoy!

Directions to Make the Pineapple Rum Glaze

  1. In a small mixing bowl, add all ingredients. Whisk well until fully combined.

 




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