You’ve got to try the FULL RECIPE for Kimberly Wright’s Pineapple Upside Down Cake! 

1 box Pillsbury white cake mix
1 cup flour
1 cup sugar
2 tsp vanilla
Pinch of salt
1 1/3 cup of milk
3 eggs
1 stick of butter (soften)
1/3 cup of oil
10 inch tube cake pan
2 cups light brown sugar
3/4 cup of margarine (melted)
1 can chunk pineapples
1 can crushed pineapples

Add first 9 ingredients, mix until all are combined. Pour brown sugar in a bowl. Melt margarine in microwave, 10 second intervals. When all margarine is melted pour over brown sugar. Mix until combined. Drain juice from pineapples. Drop brown sugar in tube pan covering bottom, and up the sides. Add crushed pineapples bottom and sides, now add the chunks. You do not have to use all the chunks, if you do not want to.

Bake for 1 hour at 350 degrees. Depending on oven, if cake is not done(check the center) bake for another 10 -20 minutes.
Let cake cool, until the brown sugar is no longer runny. Turn over onto plate, and enjoy.