Pineapple Upside-Down Rum Cakes

A warm, yet fleeting glow usually comes over me once a year in early fall. Amid the bustle and hustle of this serious season, my mind wanders back to days on the beach with a few friends and a couple of fruity cocktails. A virtual vacation in cake form, these sweet treats will have you forgetting you traded in your swimsuit for a sweater in about 30 minutes. Gorgeous in a fun, colorful way, and yielding a full dozen and a half, these would prove a triumphant addition to any get-together…or freeze them indivually and have a tropical pick-me-up always at the ready.

 

Pineapple Upside-Down Rum Cakes

Makes 18 standard cupcakes

 

1 Tablespoon butter, for greasing

1 20-ounce can crushed pineapple (in natural juice), drained, juice reserved

1 cup spiced or dark rum

½ cup vegetable oil

3 large eggs

1 box yellow cake mix (such as Betty Crocker SuperMoist)

⅓ cup butter, melted

⅔ cup brown sugar

9 maraschino cherries, halved lengthwise

 

Preheat oven to 350 degrees. Liberally grease 18 regular-sized muffin cups with the butter.

In a large mixing bowl combine ½ cup of the reserved pineapple juice, ¾ cup of the rum, oil, and eggs. Add in the cake mix and thoroughly combine using a wire whisk until free of lumps.

 

Meanwhile, combine the melted butter and brown sugar. Spoon 1 teaspoon of the sugar mixture into each muffin tin and gently spread using the back of a spoon to cover entire base of each cup. Carefully place a cherry half, rounded side down in the center of each cup, gently pressing into place. Place 1 Tablespoon of crushed pineapple around the cherry and repeat until all muffin cups are finished. Top each cup with ¼ cup of the prepared cake batter.

 

Bake on center rack for 20 to 25 minutes till golden and a toothpick inserted in the center comes out clean. Allow to cool for 5 minutes, then run a sharp knife around each cupcake. Place a cookie sheet upside down over the pan and carefully invert both pans to release the cupcakes.

 

While still warm, poke each cupcake 4 times (careful to avoid the cherries) with a skewer or toothpick and carefully pour 1 teaspoon of rum over each allowing it to absorb into the cakes. Serve warm or allow to cool.

 

Alcohol-free version: Simply omit the rum and bake using 1 cup of the reserved pineapple juice (should be all of the juice from a 20-ounce can) and ¼ cup of water. Equally delicious!