Pineapple Upside Down Cake with Rum Caramel Sauce

I've amped up the flavors of a basic Pineapple Upside Down Cake recipe by adding a little splash of spiced rum to the caramel sauce here. And, I've ventured off the path of traditional canned pineapple by going "fresh" for this version. Dark brown sugar is swapped instead of light to bring some additional depth to the sauce. Note that this particular recipe, also, is a semi-homemade one. Total timesaver. A boxed cake mix is used, but between the buttery caramel sauce and rum flavor seeping into the cake as it bakes along with an upgrade to one of the ingredients called for on the box, the cake turns out just as awesome as one completely from scratch.

You'll be replacing the water called for on the box with a combo of juice and milk. Typically, I would add some of the pineapple juice to my cake batter when using canned pineapple. But, using fresh fruit meant that I didn't have that luxury. Instead, I used some 100% pineapple-orange juice along with milk in place of water. The juice doesn't overpower anything, but does lend a nice subtle flavor that is appreciated. And, the milk makes the cake a little more rich and decadent.

Much to the disappointment of my children, I withheld the maraschino cherries that I usually intermingle among the pineapple slices, but, of course, you could add a few in if you'd like.

NOTE: The brown sugar/butter "sauce" can be totally made without the addition of rum, if desired. It will still taste amazing and turn out wonderfully.

Yields 6 - 8  servings.