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Pineapple Upside-Down Cake V

Reviewed: Jan. 28, 2013
I made this cake last weekend, and it was phenomenal! Very light and fresh tasting, even after it's been in the refrigerator a couple days, and it was really minimal fuss to prepare. I followed the recipe almost precisely, with the minor addition of diced cherry in the middle layer mixed w/ the crushed pineapple, and I used another reviewer's suggestion of Duncan Hines Butter Golden cake mix. I shudder to think what the calorie count was, but it's worth it for a once-in-a-while treat, and in future editions I will experiment w/ some butter substitutes. The top layer did try to break in half when I stacked it, but I stuck some toothpicks in there and that fixed it right up. On a side note, and we'll just call this a hunch, if you don't have any round cake pans and get the bright idea to use two spring-form pans instead, be aware there's a chance the butter will drip through the pan to the bottom of the oven and create an entire house-full of thick smoke that is very unpleasant to air out in the middle of winter and your husband will be less than pleased at your baking prowess as he slides a cookie sheet under the cake pans to catch the drippings - but my hunch is that the smoke won't affect the flavor of the cake, at least, and he'll forgive you at first bite!
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