1/2 cup butter

1 cup brown sugar

1 can pineapple slices 20 ounces

1 White cake mix

1/3 cup oil or amount listed on your box mix

3 egg whites or 2 whole eggs or amount listed on your box mix

12 Maraschino cherries more if desired

Preheat an oven to 350⁰F.

Spray a 9 X 13 pan with baking spray.

Place butter into the cake pan and place the pan into the preheating oven to melt the butter. Alternatively, you can melt the butter in another fashion and add to the bottom of the cake pan.

Remove the pan when the butter has melted.

Sprinkle the brown sugar evenly over the melted butter in the pan.

Drain pineapple and reserve the pineapple juice from the can.

Place the well drained pineapple evenly over the brown sugar mix.

Remove stems from cherries, if any, and place a cherry into the center of each pineapple ring. More cherries can be added as desired.

Prepare the cake mix replacing the water called for with pineapple juice. Most white box mixes call for 1/3 cup oil, 3 egg whites, and 1 cup of water – these are included in the ingredients above. If there is not enough pineapple juice from the can, add enough water to equal the amount called for on the box.

Gently pour the batter over the pineapple and cherries in the pan and smooth the batter out.

Place the cake into the preheated 350⁰F oven and bake for 40 to 45 minutes or until a toothpick inserted into the center of the cake comes out clean.

Remove from the oven and cool cake for 4 to 5 minutes.

Run a butter knife around the sides of the pan to make sure no parts of the cake are sticking to the sides.

Invert the cake onto a serving platter.

If any fruit has stuck to the bottom of the pan, simply remove from the pan and add to the top of the cake.

Notes

If your cake mix doesn’t call for 1/3 cup oil, 1 cup of water, and 3 egg whites, replace those ingredients with whatever is called for on the box, replace whatever liquid is called for with pineapple juice. Do not use the box instructions and then add the additional ingredients.

Use only well-drained pineapple and cherries.

When using unsalted butter, add a pinch of salt to the crust.

Margarine can be used as a substitute for butter.

The butter and brown sugar can be reduced by half for less of a topping.

Spray the pan with baking spray even though you are going to be melting the butter right in the pan.

Do not allow the cake to cool for longer than 5 minutes before inverting or the caramelized topping may stick to the pan.

Stuck fruit can be removed from the bottom of the pan and placed onto the inverted cake.

Invert the cake onto a sheet pan that has sides.

Two 20-ounce cans of pineapple rings can be used to get more pineapple coverage.

Use the ingredients listed on the cake mix box, replacing pineapple juice for the water.

The cake can be served will still warm or at room temperature.

The cake can be stored covered at room temperature.

*found recipe on https://peartreekitchen.com/