Pineapple up side down cake

This cake has been one of my favorites since I was a child.

I have reinvented the whole thing, be creative, after all it's a recipe not a formula.

What you'll need.

15 oz can of Crushed Pineapple in it's own juice

1/3 cup of Light Brown Sugar

1/8 cup of Corn Starch

1 tbsp Vanilla extract

dash of Cinnamon

1 box of Yellow or Vanilla cake mix

1 can of Goya Coconut Water

3 Eggs

Butter or Spray Pam for bottom of cake pan

Get the mixer out!

Mix together the can of Crushed Pineapple, Light Brown Sugar, Corn Starch, Vanilla and Cinnamon in a bowl until it looks smooth and creamy, it will not stay that way, you'll have to stir it again before adding it the the cake pan.

Now the cake mix, just follow the directions on the box but replace the plain water with Goya Coconut Water - it's that easy.

To the Cake Pan, I use a 13" x 9" cake glass can pan but you should use a dark non-stick cake pan, I'm going to get one soon. grease the bottom of the cake pan with butter or spray Pam, first stir then pour in the Pineapple mix, then pour on top the cake mix.

The Pineapple mix will be liquidy so pour the cake mix in evenly.

Bake in pre-heated oven for 30 to 35 minutes at 350° until a toothpick inserted comes out clean. let the cake cool then with a knife separate the edges and flip up side down on a plate. and say BAM 'cause that looks good!