Aunt Cheryl's Pineapple Upside-Down Cake

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Step 1

Preheat oven to 325 degrees for dark bundt pan.

Step 2

Prepare bundt pan with butter or shortening to prevent sticking.

Step 3

Melt butter in the skillet. Add brown sugar, 2 Tbsp. pineapple juice, and rum. Stir while cooking until bubbly. Remove from heat and set aside.

Step 4

In a separate bowl, add each cake mix, pudding mix, eggs, water, remaining pineapple juice, and oil. Mix with mixer.

Step 5

Pour brown sugar mixture into bottom of Bundt pan and try to spread a little onto the walls if possible. You will have some left over. Now place your pineapple slices into the bottom of the Bundt pan using 6 full slices on the bottom then cut remaining 3 or 4 slices in half and place them higher up the sides of the pans in a pattern.

Step 6

Now pour cake batter into pan. It will be about an inch and a half from the top of the pan now. You can swirl in some of the remaining brown sugar mixture to the very top of the cake batter.

Step 7

Bake at 325 degrees for 50 minutes. It will be very tall and above the pan a little. Enjoy!