Pineapple Upside-Down Cake

I had a can of sliced pineapple. I had a box of yellow cake mix. I had a craving.

This was the result.


1 box yellow or white cake mix (plus ingredients called for in the mix)
1 can sliced pineapple (reserve the juice)
sliced maraschino cherries (if you have them)
1 stick of butter (1/2 cup)
1 1/2 cups brown sugar

Grease 9x13 pan with cooking spray (at least the sides). Slice butter and place in bottom of pan. While oven is pre-heating to 375, put pan in oven to melt butter.

In the meantime, make cake mix according to directions, using reserved pineapple juice in place of water (add water to the reserved juice if it's not enough). My box called for 1 cup of water, and I had just-almost-but-not-quite a cup of juice from the can of pineapple, so I didn't have to add much.

When butter is melted, remove pan from oven. Sprinkle brown sugar in bottom of pan (into butter). Place pineapple slices on top of brown sugar. If you have cherries (obviously I did not), place one in the middle of each pineapple slice. Pour cake batter evenly over slices.

Bake at 375 for 35-50 minutes or until done (check with a toothpick).

Place on rack and cool pan for 10 minutes. Run a small spatula or knife between edge of cake and pan.

Place a baking sheet over the top of the pan. Hold it in place and flip the pan upside-down.

Gently tap the bottom of the pan, then lift off.

Enjoy!