There's a cute blog I read called Cherry Hill Cottage, have you seen it? No one can get us all in the kitchen quicker than Tina when she posts one of her recipes!
She makes her pineapple upside cake very similar to how I make mine, and since we hadn't had it in a while, and it's one of my hubby's favorites, I got busy :-)
Here's what ya need:
1 stick butter, melted
1 cup firmly packed brown sugar
1 box yellow cake mix
1/3 cup vegetable or canola oil
1 20 oz can pineapple slices (drained but reserve juice, see below)
1 cup pineapple juice
maraschino cherry halves (or just use the whole thing, without the stem and pit of course!
I always make mine in an iron skillet, just like Tina, but if you don't have one, you could make this in any pan that the batter would fit in, or a 9x13 inch dish.
Heat oven to 350 degrees.
Take 3 slices of the pineapple and chop up (I do this because when making the cake in my iron skillet, all of the slices will not fit, there's always three left over and I don't like to waste them. You may want to see how many slices fit in your pan first, before doing this, or leave out this step altogether if you don't want chunks in your cake)
Mix cake mix with the eggs, oil and 1 cup of the pineapple juice. Beat on med-high for 2 or 3 minutes. Fold in pineapple chunks.
Put stick of butter in skillet and place in oven until melted. Then sprinkle brown sugar over bottom of skillet, top with pineapple slices (7 is all that will fit in my pan), putting a cherry in the center of each ring. Pour cake batter over slices and bake for 45 minutes or until toothpick comes out clean. Let cake cool for 5-10 minutes, then invert onto serving plate, let cool completely.
Thanks Tina, for the inspiration! I hope I've inspired my readers too :-)