Combine the reserved pineapple juice with enough water to make 1 total cup of liquid. In a separate bowl, beat eggs until lemon colored (about 5 minutes) Web mix the cake batter.
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Melt butter over medium heat in a sauce pan.
Put butter mixture into baking pan.
Add pineapple on top of brown sugar butter mixture.Pour batter over pineapple and cherries. Web preheat oven to 350.In large bowl, beat cake mix, pineapple juice, oil and eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally.
You can also use a 9×13 baking pan for your crushed pineapple upside down cake if you don’t have a bundt pan.* the cake box may call for oil but replace it with the ¼ cup of melted butter. Web preheat the oven to 325 degrees.Add enough water to reserved pineapple juice to measure 1 cup.
Spray 9x9 square pan with baking spray.
Mix the cake batter as directed on the box using the second ¼ cup of melted butter, the pineapple juice with water, and 3 large eggs.It features crushed pineapple, maraschino cherries and pecan halves on the bottom of the pan, smothered with a buttery brown sugar mixture.
