Pineapple Upsidedown Fake it While you Bake it Cake

I once saw Giada use a whole segment of her show to make cookies using a Pillsbury dough log. My furry could not be understated. I thought that the hacks over at Food Network had officially gone off the reservation for green-lighting that one. The very first thing that they teach you in jr. high home economics class is how to make chocolate chip cookies. If a country full of hormonal teenagers can do it, certainly a Food Network star should do the same. Well, here I am, suggesting that you make a cake using cake mix. It is not hard to make a cake from scratch, and you certainly could if you wanted to. However, this cake is for one of those days when you are making dinner for friends, want to serve something special for dessert, but you don't have the time or energy to put too much thought into it. Honestly, I really do think that you can get away with a cake mix if you take the time to dress it up and make it your own. This cake is ultra moist, simple, classic, and the perfect ending to almost any dinner. Throw one together and impress everyone at the table and only you and I will know how easy it was to make.
Pineapple Upsidedown Fake it While you Bake it Cake
Ingredients:
1/4 cup butter
2/3 cup brown sugar
1 can pineapple rings
maraschino cherries
1/2 box yellow cake mix
2 eggs
2 Tbs. canola oil
3/4 cup pineapple juice

1. Melt the butter in the microwave.
2. Pour the butter into a 9-inch round cake pan (or a square pan, whatever you've got) and add the brown sugar. Mix it well and put the pan into a preheated 350 degree oven for 4 minutes, until the sugar and butter have melted together.
3. Since the cake only takes 4 minutes to make, do that now. Stir together 1/2 the bag of cake mix, eggs, oil, and 3/4 cups juice from the pineapple can.
4. Take the pan out of the oven and arrange the pineapple slices and cherries in the traditional pattern. Then pour the batter over.
5. Bake in the 350 degree oven for 30-45 minutes or longer if needed to be cooked through.
6. You want to unmold the cake right away. Check to make sure that the cake pulled away from the sides of the pan. It not, run a knife around the outside of the pan to loosen the cake. Put a heat-proof plate over the cake and flip it over. It will be juicy from the caramel on top, so make sure it is a big enough plate.
7. Knock on the top to make sure that the cake has unmolded properly and remove the cake tin.
Admire your handiwork and then slice it up and serve. Yum!