|Pineapple Upside Down Cake|
1 cup brown sugar
1 box yellow cake mix
1 large can pineapple chunks or rings, drained
maraschino cherries (optional)
Preheat oven to 350 degrees. Melt butter in a 13 x 9 cake pan in oven while it is preheating. Prepare cake according to package directions and set aside. In cake pan with melted butter, stir in brown sugar and evenly distribute on the bottom of the pan. Spread pineapple chunks evenly around bottom of pan. Pour cake batter on top of butter mixture and pineapple. Bake at 350 degrees for 30 minutes or until toothpick comes out of the center of the cake clean. Butter will still look runny. Run a knife along the edges of the cake and let cool for 30-45 minutes. Flip cake and serve. Refrigerate leftovers.
For many years, I did not flip my cake, because I did not own a rectangular cake container to flip it onto. I would flip the individual pieces of cake when I put them on the plate to serve them. I do flip it now, because I do have one of those now. Just know that you don't have to flip it if you don't want to or if you don't have a rectangular cake container to flip it onto. Also, it you want to use pineapple rings, you can put a maraschino cherry in the hole of each one of the pineapple rings. If cost is an issue for you, you might want to go with just the pineapple chunks to be more economical, but you could also go with the rings and cherries if you wanted to go a little bit more fancy. The choice is up to you. Hope you enjoy!