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1 can (15 oz) pineapple rings, drained (reserve juice - about 1c.)
1 cake mix (white or yellow)
1/2 c. orange juice
1/4 c. oil
Spray the inside of the crock with cooking oil. Line the bottom of the dish with pineapple rings, allowing the pineapple rings around the edges to go partway up the sides of the dish.
Sprinkle brown sugar on top of the pineapple.
Pour cake mix into a large mixing bowl.
Add eggs, reserved pineapple juice, orange juice and oil.
Mix until batter is smooth, and then pour on top of pineapple slices.
Cook on high for 2-3 hours, until knife inserted in center comes out clean.
Invert onto a serving platter and serve.
(For a prettier, more festive look, you could put a half of a maraschino cherry in the center of each pineapple slice before adding the brown sugar and cake batter.)
*Note: I have a friend who is, sadly, allergic to pineapple. If you are too (or even if you're not), you might want to try my "Mock Pine and Apple Upside Down Cake" instead!