Food: Pineapple Upside Down Cake with Pineapple and Brown Sugar Glaze - Recipe and Tutorial

Today is Daddy's 69th Birthday. I made a Pineapple Upside Down Cake and took it to him. It turned out great and was gone in no time. Even the kids enjoyed it!

I didn't think of sharing the how-to's until we were at Moms and by then it was too late to take pics of the process, but I'll share the recipe and explain each step as best I can.

First you will make the caramel-ish topping. You will need 3/4 cup of butter and a packed cup of brown sugar. Combine these in a small cooker {you may call it a saucepan} over medium heat for several minutes until the sugar is dissolved and the topping is bubbling.

Next get yourself a 9x13 inch thick metal baking pan and line it with wax paper. The bottom and edges should both be covered. Trim off the extra.

Now, pour the caramel-ish topping into the lined baking pan covering it evenly. Open your can of sliced pineapples and lay them in the topping. I only used one can of pineapples, but could have used a few more. Next time I'll but a large can. Save your pineapple juice that is left in the can. Some people add maraschino cherries into the circle in the middle of the pineapples to make it pretty.

Set your pan of topping aside, pre-heat your oven to 325 degrees, and mix yourself up a box of Duncan Hines Moist Deluxe Pineapple Supreme cake mix. You will need the mix, 3 large eggs, 1 and 1/3 cups of water, and 1/3 cup of vegetable oil. After your cake is mixed, pour it evenly on top of the pineapples and caramel-ish topping. Bake the cake for 32-35 minutes. I test to see if mine is done by sticking a fork into the cake. If it comes out clean, it is done. 
While your cake is baking, you can make your glaze. Take the pineapple juice that was left in the can and pour it into a small cooker {sauce pan} with a small amount of water... maybe 1/8 a cup... and bring it to a boil over medium heat. Add in one packed cup of brown sugar. Once the sugar has dissolved, add in one tablespoon of cornstarch to thicken it. I just put in a tiny bit at a time and use a whisk to mix it up. If it clumps, it is no big deal. You can spoon out the clumps. Cornstarch can be hard to work with. 
By the time your glaze is done, your cake should be too. Remove the cake from the oven and flip it over onto a cookie sheet or platter. Doesn't matter as long as it is big enough for the cake to lay on. It should come straight out. There shouldn't really be any sticking. Carefully peel off the wax paper and there's your cake!
Cut a piece and use a spoon to drizzle some glaze over top and enjoy! It is delicious! Next time I will be serving it along side french vanilla ice cream.