This recipe uses a box cake mix. If you would rather make a cake from scratch, that's fine too but it's not necessary. I've found the box mixes taste good and very few people I know can tell the difference.
The box mix uses three eggs, oil and water. For the remainder of the cake you will need a jar of maraschino cherries, half a box (roughly) of brown sugar, a stick of butter and a can of pineapple rings in pineapple juice. Do not use pineapple in heavy syrup. Place the butter in a glass 13" x 9" baking pan. It is very important to use a glass pan as it will make it easier to see the results when you invert the cake. Put the pan in the oven while it's heating up and let the butter melt. Keep an eye on it so the butter doesn't burn.
Drain the pineapple rings into a large measuring cup. You will be using the juice in the cake mix. Check the box to see how much water you need and add to the pineapple juice to equal that amount. In this case I was able to strain a little over one cup and I needed 1 1/3 cups for the cake. Add enough water to equal 1 1/3 cups. If you have pineapple juice you can also add that. If this is a cake for adults, you can also add whiskey or brandy. Just realize that anything you add other than water will change the flavor of the cake.
Then sprinkle the brown sugar over the rings. This picture shows about half a box of brown sugar. You can use more but I don't think it's necessary. I don't have a better measurement of the amount as I don't measure it. I know it uses about half a box. Also, note that this is one of the few recipes where you don't have to firmly pack the brown sugar. Just sprinkle it over the pineapple.
Prepare the cake using the instructions on the box but substitute the pineapple juice for some of the water. This will give the cake a slight pineapple flavor that will go well with the topping. Pour the batter into the prepared pan.
Follow the baking times on the box for a 13" x 9" cake pan. When the cake is done, test it by inserting a toothpick into the center. If it comes out clean, the cake is done. Place is on a wire rack and let it sit for 5 minutes. Then take a rubber spatula and run it around the edge several times, each time going deeper into the dish. You want to make sure the sides are loose but also get a little along the bottom.
If you have a platter that is big enough to hold the cake, use that. If you don't have one, you can also take an old cookie sheet and cover it with aluminum foil. The one I used is barely big enough for this cake but it works. Invert the covered cookie sheet (or platter) on top of the cake and hold it tightly by both ends. You'll probably need to wear oven mitts for this. Then, as quickly as you can, flip the entire thing over so the cake falls onto the prepared platter.
If you're using a glass pan you'll be able to see immediately if all of the topping comes out in one piece. If it doesn't, don't sweat it. Simply use a spoon or spatula to pick up the rings that stuck to the pan and place them back on the cake. You'll easily see where they go. Then use the spatula to scrape up any of the sugar that stuck. It will still be in a liquid state so it scrapes up very easily. Spread it on the bare spots of the cake and you're done.
Four of the rings on this cake stuck to the pan, as well as some of the topping. Once you put it back and let the cake cool, no one will know.
Bon appetite!
