It's easy to transform boxed cake mix into the popular and nostalgic pineapple dessert the family loves. Cinnamon, nutmeg and cloves added to the brown sugar bake into an aromatic spiced glaze that accents the sweet pineapple slices.
2/3 cup Country Crock® Original Spread, divided
2/3 cup packed light brown sugar
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/8 tsp. ground cloves
1 can (20 oz.) Del Monte® Deluxe Gold® Pineapple Slices
1 pkg. (15.25 oz.) butter recipe yellow cake mix
3 large eggs
Preheat oven to 325°F. Add 1/3 cup spread to a deep, 10-inch round baking pan or ovenproof skillet; place in hot oven just until melted, about 2 minutes. Remove pan from oven and stir in brown sugar, cinnamon, nutmeg and cloves. Spread evenly over bottom of pan.
Drain pineapple, reserving juice in a glass measuring cup; add water to juice to equal 1 cup liquid. Arrange 7 or 8 pineapple slices over the brown sugar mixture in the pan (see Note below).
Melt remaining 1/3 cup spread in a large microwave safe mixing bowl on HIGH 30 seconds. Stir in reserved pineapple juice mixture, cake mix and eggs; mix according to package directions. Pour batter over pineapple slices. Bake 45 to 55 minutes or until wooden pick inserted in center comes out clean.
Cool cake on a rack 5 minutes. Loosen cake from pan edges and invert onto a heat-proof platter.
NOTE: Refrigerate any leftover pineapple slices for a snack or, cut them to tuck between slices in pan for even more pineapple-y goodness.