"Thechefkat" > wrote in message
news
> Thanks to all for the helpful insights on this cake. Was made for a
> friend's husband's birthday so was trying to replicate his memory of
> pineapple upside down cake. It was picked up yesterday & received a call
> this a.m. saying, "Yes! Very moist, right on but can always use more
> brown sugar." Taking all newsgroup advice under consideration, here's
> what I ended up doing:
>
> Used a Duncan Hines Moist Deluxe Pineapple Supreme cake mix & followed
> most of the recipe on the side of the box for a 9x13 but used my 10" cast
> iron skillet & cut back slightly on the brown sugar (1/2 c. butter to 1 c.
> brown sugar). I made the cake batter via the box directions: 1/3 c. veg.
> oil, 3 lrg. eggs & 1 1/3 c. drained pineapple juice + water. Made 4
> cupcakes & used the remaining batter for the cake. It baked 48-50 min. @
> 350°; set 5 min. before flipping...3 pineapple slices stuck slightly to
> the bottom of the pan

Next time you'll line the pan with waxed paper.

>The 20 oz. can of pineapple rings had 3 extra slices leftover.

Pina colada smoothie time.

> Overall great results. Wonder what drizzling pineapple juice over the
> finished cake might do for next year?

That's illegal... supposed to drizzle dark rum, lots.