MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pineapple Upside-Down Rum Cake
 Categories: Cakes, Desserts
      Yield: 12 Servings
 
    1/4 c  Butter
      1 c  Brown sugar; packed
      3 cn (8 oz each) sliced
           -pineapple; drained, 1 c
           -juice reserved
     12    Maraschino cherries
      1    Box yellow cake mix
    1/2 c  Vegetable oil
      3    Eggs
    1/2 c  Pineapple rum
 
  Prep time: 15 min Total time: 55 min
  
  Heat oven to 350 F. In 13x9-inch (3-quart) glass baking dish, melt
  butter in oven. Sprinkle brown sugar evenly over butter. Arrange
  pineapple slices in 4 rows by 3 rows. Place 1 cherry in center of
  each pineapple slice.
  
  In large bowl, beat cake mix, reserved 1 cup pineapple juice, the oil
  and eggs with electric mixer on low speed 30 seconds. Beat on medium
  speed 2 minutes, scraping bowl occasionally. Pour batter over
  pineapple slices.
  
  Bake 28 to 33 minutes or until golden brown and cake springs back when
  lightly touched in center. Run knife around edges of baking dish to
  loosen cake. Cool 5 minutes.
  
  Place heatproof serving plate upside down on baking dish; turn plate
  and dish over. Remove dish. Brush or drizzle rum over cake. Cut into
  4 rows by 3 rows, so each serving has a slice of pineapple on top.
  Serve warm.
  
  Recipe by BettyCrocker.com
  
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