Pineapple Upside Down Cake- 8 to 10 servings.
1 box of yellow cake mix
1 can of chunky pineapple
1 cup of reserved pineapple juice from pineapple (If not enough, add water to make 1 cup)
1/2 stick of butter
Oil- As directed on cake mix
Eggs- As directed on cake mix
1/4 cup brown sugar
Heat oven to 350°. Spray a 9×13 baking dish with cooking spray. Melt 1/2 stick of butter and pour into the bottom of the dish, coating evenly. Sprinkle brown sugar to cover the bottom of the dish over the butter. Top with pineapple pieces.
Make cake mix as directed, but replace water with pineapple juice. Pour cake mix over the brown sugar mixture. Bake until golden brown and a toothpick comes out clean, about 40-45 minutes. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake; remove pan. Cool 30 minutes. Serve warm or cool. Store covered in refrigerator.