Table of Contents
Serve pineapple upside-down cake with sweetened whipped cream or an 8-oz container of frozen (thawed) whipped topping (3 cups), if desired. For 3 cups of sweetened whipped cream, in chilled medium bowl, beat 1 1/2 cups whipping cream and 2 tablespoons granulated sugar w… Worried about inverting the upside-down pineapple cake? You can do it!
In another bowl add the pineapple and the 3/4 cup of rum. Cover and refrigerate for 8 hours or overnight. Preheat oven to 350 degrees F. In a large bowl, add 1 3/4 sticks butter and the sugar and cream together until pale yellow, about 2 minutes. Stir in the eggs 1 at a time.
A moist twist on the original pineapple upside-down cake. Preheat the oven to 350 degrees F (175 degrees C). Grease fluted tube pan (such as Bundt®) with cooking spray with flour.
Combine cake mix and pudding mix in a large mixing bowl. Pour enough milk into the reserved pineapple juice to make 1 cup of liquid; add to cake and pudding mixture. Pour in vegetable oil. Mix on low speed, adding 1 egg at a time until blended.
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