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Prep Time: 45 min
Cook Time: 45 min
Number of Servings: 8
Cake mix batter jazzed up with rum extract, crushed pineapple and pineapple juice, baked over sugary pineapple goodness with nuts.
Number of Servings:Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.
Preheat oven to 325 degrees F if baking in a dark pan, or 350 degrees F if baking in a glass or other pan.
Melt butter in pan in oven; sprinkle brown sugar over butter in pan. Add pineapple pieces or slices, pressing gently into brown sugar, allowing to "simmer" slowly in oven while making batter.
Follow batter directions on box except add in the crushed pineapple, rum extract, and substitute pineapple juice for water.
Add nuts to pan in bottom. Pour batter over all.
Bake for 40 to 45 minutes or until toothpick inserted in center comes out clean.
Immediately run a knife around the pan to loosen the cake and turn over onto serving platter, leaving pan on top so caramel sets.
Allow to cool for 30 minutes. Store, covered, in fridge until ready to serve.