Olympic Ring Cake

1. 1

   Butter sides of a 9x13 pan.

2. 2

   Melt remaining butter, add brown sugar, and mix well.

3. 3

   Press sugar mixture into bottom of pan.

4. 4

   Drain juice from pineapple into a measuring cup, set aside.

5. 5

   Arrange 5 slices of pineapple in Olympic ring fashion in center of brown sugar.

6. 6

   Cut remaining pineapple slices and arrange pieces around outer edge of brown sugar.

7. 7

   Add enough water to reserved pineapple juice to measure 1 1/4 cups liquid.

8. 8

   Beat together liquid, cake mix, eggs, and softened cream cheese until smooth.

9. 9

   Pour cake batter over pineapple.

10. 10

    Bake at 350 degrees for 35-45 minutes or until a toothpick inserted in center of cake comes out clean.

11. 11

    Cool cake in pan 5 minutes, invert in serving platter.

12. 12

    Immediately arrange colorful candies around the 5 Olympic pineapple rings in the following order, from left to right.

13. 13

    Top row: blue, black, red.

14. 14

    Bottom row: yellow, green.

15. 15

    Serve lukewarm with whipped cream.

16. 16

    For traditional pineapple upside down cake, arrange all pineapple slices on brown sugar, place a maraschino cherry in center of each and eliminate colorful candies.

No additional tips available.