This cake is super simple and very easy and very moist. You'll love it.
This is my favorite comfort food. I love pineapple upside down cake, it reminds me of my dad and grandma. We always bake ours in a caste iron skillet so got buy one! Or not it's ok but your life will be so much better if you get one. We usually double this recipe and bake it in a 13 1/2 inch monster skillet but bake in any pan you wish.
What you need:
1 20oz can Crushed Pineapple, very well drained-reserve the juice!
1 20oz can Pineapple Chunks or Rings, drained-juice reserved
1 Box Yellow Cake mix, yea it's a box mix so sue me. For the love of cake, do NOT get pineapple flavored cake.
1/3 cups of Vegetable Oil
1 1/4 cup reserved Pineapple juice
2/3 cup of Brown Sugar
about 7 tablespoons of butter
Preheat oven to 350º.
In a large bowl add the cake mix, oil, pineapple juice, and eggs and beat well. Mix about 2 minutes. Once it's all nice and combined, add the drained crushed pineapple.
Grease you pan very well. Evenly sprinkle the brown sugar. Evenly place the pineapple rings or chunks on top of the brown sugar. Slice the butter thinly and place it, once again, evenly over the brown sugar and pineapple. You want a lot of butter so when you flip the pan the cake doesn't stick to the top. If you don't think you have enough, add more. Any extra butter will just soak into the cake. Hey! Don't give me that look! It's cake, it's supposed to be fattening.
Carefully pour the batter into the pan. Bake at 350º for 40 minutes. Depending on the pan you use you might need to decrease or increase the baking time. Just test with a toothpick!
Let cool for about 30 minutes and run a knife around the edge of the pan, and carefully place a cake plate or whatever you are planning on serving the cake on and flip! Sometimes there are remnants of pineapple or sugar left in the pan, if you used enough butter there shouldn't be much, But just run a spoon around the pan and scoop all the goodness and eat it or put back on the cake.