Thanks to Duncan Hines for sponsoring my writing. There’s no limit to the baking possibilities, so grab your favorite Duncan Hines mix and Comstock or Wilderness fruit fillings and Bake On! www.duncanhines.com.
Everybody knows that I LOVE pineapples, coconut and chocolate. Sometimes all together! When I’m baking, you’ll definitely see one of the three or even more as an ingredient to infuse my cake with my favorite flavor(s). The holidays are here and I decided to sort of mimic a recipe that my grandmother started and my sister has taken over as a holiday tradition. We bake Jamaican Rum cake a.k.a black cake infused with Wray & Nephew Red Label Wine And Wray & Nephew Overproof white rum. It’s delicious and if you have too much of it well… You might as well have been drinking out of a glass! I decided to make a round double layered Pineapple Upside Down Cake and infuse it with imitation coconut extract and Caribbean Coconut Liqueur. I used the Duncan Hines Pineapple Supreme Cake Mix and made it a fun baking experience.
I went on the Duncan Hines website and searched for their pineapple upside down cake recipe, followed the directions, and tweaked it by adding two additional ingredients to make it my own.
Pineapple Upside Down Cake
- 1/2 cup (1 stick) butter or margarine
- 1 cup firmly packed brown sugar
- 1 (20 oz) can pineapple slices
- Maraschino cherries
- 1 pkg Duncan Hines® Moist Deluxe® Pineapple Supreme Cake Mix
- 1 (3.4 oz) pkg vanilla instant pudding and pie filling
- 4 large eggs
- 1 cup water
- 1/2 cup oil
- Tsp of coconut extract
- 1/2 cup of Coconut Liqueur
- Preheat oven to 350°F.
- For topping, melt butter over low heat in 12-inch cast-iron skillet or skillet with oven-proof handle. Remove from heat. Stir in brown sugar. Spread to cover bottom of skillet. Arrange pineapple slices, Maraschino cherries and walnut halves in skillet. Set aside.
- For cake, combine cake mix, pudding mix, eggs, coconut extract, coconut liqueur, water and oil in large mixing bowl. Beat at medium speed with electric mixer for 2 minutes. Pour batter evenly over fruit in skillet.
- Bake at 350 ºF for 1 hour or until toothpick inserted in center comes out clean. Invert onto serving plate.
This was the first time I tried making this particular recipe and it came out GREAT! I used two round 9″ cake pans and made it a double layered cake. I love the way infusing a cake with certain liqueur can make it so delicious. It’s all about pairing the flavors correctly. I joked on twitter by calling it a pina colada cake! At the end of the day I think everything’s more fun with rum!