A couple months ago I got on a kick of making cakes with spiced rum after my roommate brought that home instead of regular rum. While the standard recipes were good, I knew I could continue to improve the cake with variations. I wanted to make a pina-colada cake, but since my roommate is allergic to coconut, I opted to try the pineapple upside down version and pulled out the maraschino cherries.
To date it is my favorite of the multiple variations.
1 box French vanilla cake mix
1 box (4 serving) vanilla instant pudding
½ cup liquid drained off pineapple (no sugar added preferably)
½ cup spiced rum
½ cup oil (I use olive)
Pineapple chunks or rounds
¼ cup butter
½ cup sugar
¼ cup water
¼ cup spiced rum
Preheat oven to 325°. In a large bowl, combine cake mix, pudding mix, water, oil, eggs, rum, and allspice. Beat until combined. Grease and flour a Bundt pan. Spread pineapple and maraschino cherries around the bottom then pour in the batter. Bake for 50-60 minutes.
When the cake comes out of the oven, leave in pan. Boil butter, sugar, and drained pineapple juice, glaze ingredients for 5 minutes, stirring constantly. Remove from heat and stir in spiced rum.
With the cake still in the pan, poke holes in the cake – I use a chopstick. Pour hot glaze over the cake. Allow the glaze to soak into the cake before turning it out onto a plate (about 5 minutes).