• 6 Tbsp butter
• 1 1/2 cup brown sugar
• 1 20oz can sliced pineapple - reserve 1/2 cup juice
• 5 maraschino cherries - halved
• 1 package yellow cake mix (extra moist best)

1. A dutch oven with effective diameter of 9“ yields a cake 2 1/2” high and uses 8 pineapple rings. A 12“ skillet (11” effective dia.) would yield a cake 1 1/2“ high
2. Melt the butter in dutch oven or heavy skillet with lid. Remove from heat and sprinkle brown sugar evenly over the butter. Arrange pineapple rings around the bottom of the pan, one layer deep. Place a maraschino cherry half in the center of each ring.
3. Prepare the cake mix per the box directions substituting 1/2 cup pineapple juice for some of the liquid. Pour the batter over the pineapple layer and put cover on pot.
4. Cook in preheated 325 deg oven for approximately 45 - 50 min. (cooking time for 9” dutch oven) until the center is completely cooked and an inserted tooth pick comes out clean. When done allow to cool for 10 min. and then flip over onto serving plate.

Serves: 12      Total cooking time: 50 min.
Source: All Recipes Pineapple Upside-Down Cake VII

Topping

• 1 can(20oz) pineapple chunks
• 1/3 cup juice from pineapple chunks
• 1 cup brown sugar
• 4 Tbsp butter
• 1/2 tsp vanilla extract

Cake

• 1 cup unbleached flour (5 oz)
• 1 Tbsp cornmeal
• 1 tsp baking powder
• 1/2 tsp table salt
• 3/4 cup sugar (5 1/4 oz)
• 1/4 cup packed light brown sugar
• 2 large eggs
• 6 Tbsp unsalted butter - melted and cooled slightly
• 1/2 cup + 2 Tbsp sour cream
• 1 tsp vanilla extract

1. Heat oven to 350 deg.
2. Heat brown sugar and pineapple juice in 8“ square baking pan (alternative: 9” round). Cook until mixture is bubbly and starts to thicken. Remove from heat and whisk in butter and vanilla. When mixture has slightly cooled press in the pineapple chunks and set aside. Allow to harden prior to cake addition.
3. In medium dry bowl whisk FLOUR, CORNMEAL, BAKING POWDER, and SALT; set aside.
4. In larger wet bowl whisk GRANULATED SUGAR, BROWN SUGAR, EGGS together until thick and homogeneous, about 45 sec. Slowly whisk in BUTTER until combined. Add SOUR CREAM and VANILLA, whisk until combined.
5. Add dry flour mixture to wet mixture and mix until just combined.
6. Pour batter into pan and spread evenly over fruit. Cover pan tightly with cover or aluminum foil. Bake until golden, center of cake has solidified and toothpick inserted into center comes out clean, 60-70 min.
7. Cool pan on wire rack 35 min. Run knife around sides of pan to loosen. Place plate over cake pan and invert. If fruit sticks to bottom, remove it and stick on top of cake.

Serves: 8      Total cooking time: 70 min.
Source: Cook's Illustrated 9/1/2009 with pineapple substitution

Topping

• 1 1/2 cans(20oz) pineapple chunks
• 1/2 cup juice from pineapple chunks
• 1 1/4 cup brown sugar
• 5 Tbsp butter
• 1/2 tsp vanilla extract

Cake

• 1 1/2 cup unbleached flour (7 1/2 oz)
• 1 Tbsp + 1 tsp cornmeal
• 1 1/2 tsp baking powder
• 1/2 tsp table salt
• 3/4 cup sugar (5 1/4 oz)
• 1/4 cup + 1 Tbsp packed light brown sugar
• 3 large eggs
• 8 Tbsp unsalted butter - melted and cooled slightly
• 1/2 cup + 2 Tbsp sour cream
• 1 1/4 tsp vanilla extract

1. Heat oven to 350 deg.
2. Heat brown sugar and pineapple juice in 10“ straight high sided skillet. Cook until mixture is bubbly and starts to thicken. Remove from heat and whisk in butter and vanilla. When mixture has slightly cooled press in the pineapple chunks and set aside. Allow to harden prior to cake addition.
3. In medium dry bowl whisk FLOUR, CORNMEAL, BAKING POWDER, and SALT; set aside.
4. In larger wet bowl whisk GRANULATED SUGAR, BROWN SUGAR, EGGS together until thick and homogeneous, about 45 sec. Slowly whisk in BUTTER until combined. Add SOUR CREAM and VANILLA, whisk until combined.
5. Add dry flour mixture to wet mixture and mix until just combined.
6. Pour batter into pan and spread evenly over fruit. Cover pan tightly with cover or aluminum foil. Bake until golden, center of cake has solidified and toothpick inserted into center comes out clean, 60-70 min.
7. Cool pan on wire rack 35 min. Run knife around sides of pan to loosen. Place plate over cake pan and invert. If fruit sticks to bottom, remove it and stick on top of cake.

Serves: 12      Total cooking time: 70 min.
Source: Cook's Illustrated 9/1/2009 with pineapple substitution