Yield: 1 8 or 9 inch cake
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1 package Jiffy golden yellow cake mix
1/4 cup margarine
1/2 cup brown sugar
1 egg
1 can (15 ounces) crushed pineapple, drained, saving juice
1/2 cup reserved pineapple juice and water

Cooking time: 50 minutes
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Preheat oven to 350 degrees.

Melt margarine in an 8 inch square cake pan or 9 inch round cake pan and add brown sugar.
Drain pineapple (reserving juice for cake).
Sprinkle pineapple over margarine and brown sugar mixture.
Set aside.

Add enough water to the reserved juice to measure 1/2 cup.
Beat cake mix, egg and juice together for 4 minutes on medium speed of mixer.
Pour batter over top of pineapple mixture.

Bake 40-50 minutes or until toothpick inserted in center comes out clean.

Cool in pan 1-2 minutes.
Invert onto serving plate.
Cool or serve warm.
Delicious served with whipped topping.

(Fruit cocktail may be substituted for pineapple.)

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