Ingredients

• 1 box Better Batter Gluten Free Yellow Cake Mix
• 2 Tbsp golden rum OR 1 tsp rum flavoring
• 1/2 c butter
• 1 1/2 c light brown sugar
• 12 slices pineapple, drained (save juice!)
• 1 container Maraschino cherries, drained, optional (we do not use it, as we are dye free)

Instructions

Melt & Place. Melt the butter and sugar in a small saucepan until the sugar dissolves, and pour over the bottom of a 9X13 inch pan. Place the pineapples in a grid in the sugar syrup, and put a maraschino cherry in each ring.

Make the cake batter as per the directions on the box, using the pineapple juice for the water (top off with extra water, if necessary) and add rum or rum flavor to the batter during the mixing time.

Pour the batter over the pineapples.

Bake at 375F for 35-40 minutes. Then cool on the rack for 10 minutes.

Removing Cake. Run a knife around the edges to loosen the cake. Place a large platter or baking pan over the pan and quickly flip the cake upside down.

Serve immediately or let cool.