Well, one of my Dad's favorite cakes was Pineapple Upside Down Cake. Since I'm heading to the Islands of Hawaii soon..I thought what better recipe to share with y'all (haha) then this recipe. This goes in a crockpot...I must admit, I love crockpots! You really can't mess anything up in a crock, and you can do so much more than stew...ugh. The recipe i'm sharing is a tweaked one I invented myself. But do read Fix It and Forget It that is my crockpot bible, LOL. It is a reduced sugar one, and its lovely.
1 box reduced sugar yellow cake mix
1 Large can sliced pineapple with juice
8-10 maracino cherries
1 pkg Splenda brown Sugar or equivalent to 3/4c regular brown sugar
1/2 c melted margarine or butter
Mix cake mix according to pkg directions, using pineapple juice to make up total liquid. Melt butter and brown sugar, butter the crockpot with mixture. Cut a round of waxed paper and place in bottom of pot, if you want to but I didn't. If you choose to use wax paper butter the paper also. Arrange pineapple slices and cherries in bottom of pot. Add cake mix on top of that. Cover with 3 layers of paper towels and bake on high 2-3 hrs. Check smaller crockpots sooner for doneness. Separate cake from crockpot with a knife around the edges and turn cake onto a platter immediately. Be careful turning the cake on to the plate, turn complety upside down...but please let it cool for 20-30 minutes on off..before you dare to turn over!! Enjoy