This incredibly easy recipe is the semi-homemade version of traditional pineapple upside down cake. It is so quick to prepare but so delicious and moist! Your guests will love how it looks and tastes, but will never have to know how easy it was for you to make! Your entire house will smell of vanilla and pineapple. Mmmmmm 
I came across this recipe one day while watching Giada De Laurentiis on the Food Network. She was making a lunch for her girlfriends and baked this cake for dessert. I was shocked when she took out a box of Betty Crocker cake mix! LOL. I thought to myself, “If Giada has no shame getting a little help from Betty Crocker, I sure as hell don’t either!”
I made a few changes to her recipe based on my preferences and what I had available. My cake turned out fantastic. Definitely give this recipe a try next time you’re in the mood for cake!
Recipe
Yield: 1 Bundt Cake
INGREDIENTS:
1 (20 oz) can crushed pineapple in 100% pineapple juice, drained and juice reserved
1/2 cup packed light brown sugar
2 tbsp. unsalted butter
3 egg whites
2/3 cup water
2/3 cup vegetable oil
1 tsp. pure vanilla extract
1 (18.25 oz) box white or vanilla cake mix (recommended: Betty Crocker Super Moist)
DIRECTIONS:
1. Place oven rack on lower 1/3 of oven. Preheat oven to 325 degrees F. Butter and flour the Bundt pan or spray with nonstick spray.
2. Drain pineapple making sure to reserve 2/3 cup of its juice. (Keep pressing down on the pineapple and you will be able to get 2/3 cup, I promise! If you come up slightly shy of 2/3 cup, just add enough water until it reaches 2/3 cup.)
3. In a large nonstick skillet, combine pineapple, brown sugar and butter over medium high heat. Bring the mixture to a light boil, stirring occasionally. Reduce heat to medium and cook until the liquid evaporates, about 10 to 15 minutes. Spoon the pineapple mixture into the bottom of Bundt pan.
4. In a large bowl, combine egg whites, water, vegetable oil, vanilla extract, cake mix and 2/3 cup reserved pineapple juice. Using an electric hand mixer, beat on medium speed for 2 minutes. Pour the batter over pineapple mixture.
5. Bake for 40 to 45 minutes, or until inserted toothpick comes out clean. Cool for 20 minutes. Then invert cake onto a serving dish but do not take the pan off. Allow the cake to cool completely while still in the Bundt pan, about 1 hour.
6. Remove Bundt pan and enjoy.
