Pineapple-Inside-Outside-Upside-down-Dump-Cake

I love pineapple upside down cake, but I don’t like having to flip it over after it has baked and cooled. I would rather just cut pieces from the pan and eat it! And I really hate using pineapple slices because sometimes it’s hard to cut it and get pineapple in every mouthful, so I prefer to use crushed pineapple. So let’s see what we can concoct with all the usual ingredients using unconventional methods!

1 – 20 oz. can crushed pineapple – drained – reserve the juice

1 – 16 0z. jar maraschino cherries – drained (the juice is not saved for the cake)

1 – 15.25 oz. yellow cake mix

1 – stick butter melted

1 – cup packed brown sugar

1/2 – cup cooking oil

3 – large eggs

I used a 13” by 9” rectangular cake pan sprayed with non-stick cooking spray just in case the butter and oil wasn’t enough to keep the cake from sticking to the pan.

1. Melt the butter – I nuke mine until it’s melted, then pour it into the prepared pan.

2. Pour the oil into the pan and mix it a bit with the butter.

3. Break and scramble the eggs, then mix them into the liquids already in the pan.

4. Dump in the brown sugar and mix it a bit with the liquids already in the pan.

5. Dump in the pineapple along with 1 cup (8 oz.) of the reserved juice and spread it around in the pan.

6. Cut the cherries into quarters and save to sprinkle on top.

7. Dump the cake mix onto the ingredients in the pan and stir gently until it’s almost thoroughly mixed in.

8. Sprinkle the cherry quarters on top of the cake, trying to distribute them evenly around the top of the cake.

Bake at 350 degrees for 45 to 55 or until the cake is firm (springs back to the touch).

This is so delicious and moist, I absolutely love it! Enjoy!