4 T butter
1 C brown sugar, packed
2 oz (60 ml) of The Olive Bin's Pineapple Balsamic Vinegar
1 can (20 oz) crushed pineapple
1 can (20 oz) Pineapple Tidbits
1 Duncan Hines butter recipe cake mix
7 T butter
Pineapple juice, reserved from the cans of pineapple
Pineapple Balsamic Upside Down Cake
4 T butter
- Grease 2 round cake pans. In a saucepan, combine 4 T butter and brown sugar. Cook until sugar is melted, about 2 minutes. Remove from heat and stir in Pineapple Balsamic.
- Pour half of this mixture into each round pan. Drain both cans of pineapple, reserving the juice! Mix the two kinds of pineapple together so each pan gets an even mixture of both. Put pineapple into each cake pan, lightly spreading until it’s a fairly even layer.
- Prepare the Butter Recipe Cake Mix according to the package directions EXCEPT substitute the reserved pineapple juice for the water in the recipe. Pour the cake batter over the pineapple in the cake pans.
- Bake at 350 degrees for 32-35 minutes until a toothpick inserted in the center comes out cleanly. Cool cakes on a rack for 15 minutes. Then loosen the edges with a knife, put a plate upside down over the cake pan and invert. Cool and serve. (if you can wait that long)