Ingredients
Topping:
1 pineapple cored and sliced into 1/2 rings
2 T butter room temp
1/2 c heaping golden brown sugar
Cake:
1 box Betty Crocker Butter Recipe Yellow cake mix (or any yellow cake mix)
2 eggs
1 banana mashed
2 T butter room temp
2 T canned pumpkin *
1/4 c rum
1 1/8 c water
*you can use applesauce, more banana or plain yogurt instead of pumpkin
Preparation
Preheat oven to 325 for nonstick or dark pans 350 for glass or shiny metal pans.
Mix all ingredients for cake batter 30 sec on low until blended, 2 min medium speed. Grease sides of bundt cake form heavily using the 2 Tbsp butter in it’s entirety, sprinkle brown sugar into pan and press into all sides. Arrange pineapple slices in decorative, overlapping manner, including up the sides Pour batter over pineapple slices evenly
Bake approximately 50 min or until toothpick comes out clean. Let cool at least 10 min. before turning out, let cool completely before cutting or will be very crumbly
