Recipe: Pineapple Upside Down Cake

Hands down this is one of my favorite desserts that I make, but it’s soooo not healthy. I try not to make it but 2-3 times a  year.

Ingredients:
Box of yellow cake mix (I think it calls for 3 eggs, 1/3 cup oil, and 1 cup water)
1 cup of pineapple juice (I use the juice I drain on the pineapple)
1 can of Pineapple slices in 100% juice NOT syrup!!
Maraschino cherries (optional)
1 cup of brown sugar (I’ve used both dark and light)
1 stick of unsalted butter

Directions:
Preheat oven according to directions on cake mix (I believe 350 degrees)
In a bowl mix together your cake, eggs, oil, and pineapple juice..set to the side
In  your cake pan, melt your butter. (I usually cut the butter into little pieces and set the pan on the stove and it usually heats it enough to melt it.)
Sprinkle the brown sugar evenly all around the pan (I also spread mine out with a spoonula).
Place your pineapple slices evenly in the butter/brown sugar mixture.
Then place your cherries where ever you want. I like a lot of them.
Pour your batter over top of all and make sure it covers everything, spread it out if you need to.
Bake according to directions on back of cake mix box. (mine said 34-38 minutes…I cooked it for 38 minutes and it was perfect)
After the cake is done, flip it over on a plate (I cover mine with foil, it’s just easier) and let it cool for about 15-20 minutes…and eat! The middle of mine always seems to fall a bit, but it still tastes good!

It’s sooo good and very buttery/rich, you could probably use 1/2-3/4 of a stick and be okay…I just go all out and use the whole thing, it’s worth it. I promise