Prep Time: 7 minutes
Cooking Time: 40 minutes
1/4 cup unsalted butter, divided
1/4 cup packed light brown sugar
3/4 pound canned pineapple slices (rings) in juice, reserve 1/4 cup juice
1/4 pound unprepared vanilla cake mix, about 1 scant cup
1 large egg
- Preheat oven to 375F.
- Melt 2 tbs butter in a 9" round, flameproof, aluminum pan over medium-low heat (make sure to cover entire pan bottom); sprinkle sugar over top. Carefully place pineapple rings (use 7 rings) in a single layer in bottom of pan. Increase heat to medium-high and cook until pineapple caramelizes, flipping once, about 2 minutes per side; remove pan from heat.
- Melt remaining 2 tbs butter on stove top or microwave. In a medium-sized mixing bowl, beat egg with remaining melted butter. Add cake mix and reserved pineapple juice; combine well.
- Pour batter over pineapple; bake until a toothpick inserted in center of cake comes out clean, about 30-35 minutes. Allow cake to cool for about 15-20 minutes; when still warm, loosen sides with a knife and invert cake onto a serving plate. Slice into 10 pieces and serve. Yields 1 slice per serving.