Quick & Easy Pineapple Upside Down Cake

1 box yellow cake mix (I use an organic mix)
3/4 cup dark brown sugar
1/4 cup butter, melted
1 (20 oz.) can pineapple slices, reserve 1/2 cup juice
Pecan halves or pieces

Preheat oven to 350°. Follow instructions on cake
mix for making an 9x13 sheet cake, except replace
1/2 cup pineapple juice for some of the water called
for on the cake mix. (Example: If 1 1/3 cup water is
called for on the cake mix, use 1/2 cup pineapple
juice and then the rest water, the pineapple juice
makes the cake taste so flavorful). Set batter aside,
and grease the 9X13 cake pan with non-stick cooking
spray, then set it aside. In a small saucepan, melt the
butter, then pour the butter onto the bottom of the
prepared cake pan, then sprinkle the brown sugar
all over the layer of melted butter. Arrange pineapples
and pecans on top of the sugar and butter, then gently
pour the batter over fruit and nuts and spread out evenly.
Bake for 40-45 minutes or until a toothpick inserted into
the center of the cake comes out clean. Once done,
immediately run knife around side of pan to loosen cake,
then invert cake onto a heatproof serving plate. Leave
pan over cake for 2 minutes so topping can drizzle over
cake; then remove pan. Let cake cool 20-30 minutes
before serving.

Note: You can use crushed pineapple, in place of the
pineapple slices, it works just as well! Also, you can
replace the pineapple with fresh slices of peeled

peaches, or fresh or frozen (unthawed) cranberries.

Both are just as delectable!!!

* Pic taken with my smart phone - July 15, 2012