Pineapple Upside-Down Cake

The butter and brown sugar in our recipe can be reduced by half for less of a topping. I don’t really recommend this.
Spray the pan with a 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. If it does, all is not lost, gently remove any stuck fruit from the bottom of the pan and replace them on the top of the cake where they came from. Taking photos prior to inversion is not recommended! It takes too long!
Invert the cake onto a sheet pan that has sides. Sometimes, the topping runs over the cake!
Two 20-ounce cans of pineapple rings can be used to get more pineapple coverage. It will take about 1 1/2 cans of pineapple to completely cover a 9 X 13 cake. We don’t mind less pineapple because the cake is still pineapple flavored. Honestly, it’s me that doesn’t mind. I pick off the fruit anyway!
Pineapple upside down cake can take longer to bake than a regular box cake mix because of the fruit and sugar in the bottom of the pan. It prevents the heat from reaching the bottom of the cale batter as quickly.

Pineapple Sticking to the Pan