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Pineapple Upside Down Cake

1 large can crushed pineapple
1/2 cup butter
1/2 lb dark brown sugar, or more
yellow cake mix, prepared according to instructions on package

Prepare a 9 (or 10) x 14 cake pan by spraying with nonstick coating.
Set aside.

Preheat oven to 350 F.

Put the pineapple, butter, and brown sugar into a saucepan over
medium heat. Bring to a boil, stirring to dissolve the sugar
entirely.

Meanwhile, prepare the cake batter. Pour it into the prepared pan.
Spoon the pineapple mixture evenly over the batter.

Bake the cake until it passes the touch-test (a finger pressed in
the center doesn't leave an indentation). Depending on the size
of your pan and the temperature of the oven, this can take from 30
minutes to an hour. The top should be light golden brown. Set
the cake pan on a flat surface. Invert the cookie sheet or jelly
roll pan over it. Carefully (HOT!), turn the whole thing upside
down. The cake and most of the topping will wind up on the cookie
sheet. Carefully scrape out the remaining topping and spread it
over the cake.

Don't worry if the topping seems a bit liquid. The cake will absorb
any excess moisture. This is great served warm with vanilla ice
cream or whipped cream, but it's also good cold just on its own.
This method works well with any kind of fruit, fresh or canned or
frozen. Fruit cocktail and peach are favorites in my family.

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