Shelly's Recipe

PINEAPPLE BACARDI RUM CAKE

Category: Cakes

1/4 cup butter
2/3 cup packed brown sugar
9 slices canned pineapple, drained
1 pkg yellow cake mix
1 box of instant vanilla pudding mix
4 eggs
1/2 cup cold water
1/2 cup oil
1/2 cup Bacardi dark rum (80 proof)

Glaze:
1/4 lb butter
1/4 cup water
1 cup granulated sugar
1/4 - 1/2 cup dark rum (80 proof)

Heat oven to 350. In 9-inch square pan, melt butter in oven. Sprinkle brown sugar evenly over melted butter. Arrange pineapple slices over brown sugar.

In medium bowl, beat remaining ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour batter over pineapples. Bake 28 to 33 minutes or until toothpick inserted in center comes out clean.

Glaze: Melt butter in sauce pan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir in rum. Prick cake top. Drizzle and smooth prepared glaze evenly over top. Allow cake to absorb glaze. Repeat until glaze is used up. Invert on a serving plate.