Pineapple Inside Out Cake
1 box cake mix yellow or white
1 can pineapple slices, drained, reserve juice
1 can cherry pie filling
1/4 c light brown sugar
1 c heavy cream
Make the cake mix according to the directions, but use the pineapple juice and add milk to make the amount of "water" called for.
Prepare a 9x13 cake pan by apraying it with pan release, or greasing and flouring.
Pour and scrape the batter into the prepared pan. Sprinkle the brown sugar evenly over the top of the batter, and arrange the pineapple slices evenly over the top. Spoon the cherry pie filling with a teaspoon into the centers of the slices and in between. There should be about 1/4 of the can left over, set it aside. If you like pecans, you can scatter them over the top of the brown sugar, before adding the pineapple and pie filling--about 1 c pecan halves, or chopped.
Bake at 350 for 30 min and check for doneness. When done, cool in the pan on a rack. The fruit parts will sink into the cake during baking.
Whip the heavy cream and fold in the remaining pie filling, serve each piece of cake with a dollop and a sprinkle of toasted chopped pecans if desired.
It's not the destination, but the journey!