Pineapple Upside Down Cake is a family tradition recipe passed down from my grandmother. So easy to remember and make with the simple saying, "A Cup, a Can and a Stick."
1 box yellow cake mix with ingredients list on box (eggs, oil, water)
1 cup brown sugar
1 20oz can of crushed pineapple
1 stick of butter or margarine
Place stick of butter in your 9x13 baking pan and melt butter in oven as it preheats to 350 degrees.
Drain pineapple juice out of your crushed pineapple into a measuring cup.
Prepare cake mix according to package directions, but add reserved pineapple juice to water. For example, cake mix requires 1 cup of water, you drain 1/3 cup of juice from pineapple, so then you only add 2/3 cup of water along with the juice. Be sure to mix cake mix for the full 2 minutes as directed on the box to get the best results.
Remove cake pan from oven with now melted butter. Carefully stir in the cup of brown sugar. Next add the drained pineapple to the butter/sugar mixture and spread evenly in pan as pictured below.
Carefully pour cake batter over pineapple mixture. Bake for about 45 minutes until toothpick inserted in the middle comes out clean.
Let cake cool in pan for 5 minutes. Then invert cake onto a cookie sheet. If any of the pineapple mixture sticks to the pan, just scoop it out and spread it back onto the cake.