Melt the butter & sugar in a heavy base frying pan, add the pineapple slices a few at a time and caramelise on both sides, set aside to cool. Keep the residual butter & sugar mixture for later.
Add the oil, water & rum to the dry mix and beat with a spoon or machine paddle for 3-4 minutes or until smooth and it has no lumps.
Prepare an 8-10” cake tin and line with greaseproof paper, place the cooled pineapple rings in the bottom of the tin in an even pattern, if using the black cherry filling you can spoon this in the gaps.
Gently spoon the cake batter over the fruit, taking care not to move the fruit or get cake mixture underneath.
Cook at 170c (150c fan) gas mark 4, for 15-20 minutes until just firm to touch.
Cool fully before turning out carefully onto a serving plate or cake stand.
Re-warm gently the butter & sugar mixture in the frying pan and spoon over the cake to glaze or place in a jug to serve.
Duration: 10mins
Ingredients
500g Dr. Oetker Gluten Free Cake Mix
160ml Water
40ml Vegetable Oil
60ml Dark Rum or 2 Tblsp of rum essence
1 Large Pineapple, peeled, cored and sliced (You can use tinned)
