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You need to prepare cake.
Prepare brown sugar.
Provide melted butter.
Prepare 20oz can crushed pineapple (drained with all juice reserved).
Use yellow cake mix (or pineapple flavor mix).
You need eggs.
Prepare veg oil.
You need reserved juice (add a lil water to make the amount needed).
Provide whipped cream.
Prepare container heavy whipping cream.
You need to prepare sugar.
Provide sour cream or greek yogurt.
Provide vanilla extract.
Use rum extract.

The BEST pineapple upside down cake recipe EVER! It has a caramel topping with pineapple The single most requested cake at our family and friend gatherings is my father's homemade pineapple upside down cake. This pineapple upside down cake is dense, like a sour cream pound cake. This homemade Pineapple Upside-Down Cake features a delicious caramelized pineapple topping and an incredibly buttery, moist cake!

Preheat oven to 350°F. Spray 24 muffin tins with cooking spray. Add 1 teaspoon melted butter into each tin. Then add a tablespoon of brown sugar into each. Next add 1 tablespoon crushed pineapple. Using the back of a small spoon mix everything all together..
For the cake: Mix cake mix, eggs, oil and juice in med size bowl on low speed of your mixer for 30 sec or til moistened, then turn to med speed and beat for 2 min. Using a 1/4 cup measuring cup add cake batter into each muffin tin. Filling each almost all the way full without overfilling..
Bake in oven for 20 min or til toothpick inserted comes out clean. Once finished take from oven and lay a sheet of foil on top, making sure to tuck around corners. Invert the pan and voila! Mini pineapple upside down cakes!!.
For the whipped cream: combine all ingredients into a med size bowl (I let mine sit in the freezer along with my beaters for about 10 min) and beat together til stiff peaks form. Add to cooled cakes..

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