Olympic Ring Cake

Directions

1. 1
   Butter sides of a 9x13 pan.
2. 2
   Melt remaining butter, add brown sugar, and mix well.
3. 3
   Press sugar mixture into bottom of pan.
4. 4
   Drain juice from pineapple into a measuring cup, set aside.
5. 5
   Arrange 5 slices of pineapple in Olympic ring fashion in center of brown sugar.
6. 6
   Cut remaining pineapple slices and arrange pieces around outer edge of brown sugar.
7. 7
   Add enough water to reserved pineapple juice to measure 1 1/4 cups liquid.
8. 8
   Beat together liquid, cake mix, eggs, and softened cream cheese until smooth.
9. 9
   Pour cake batter over pineapple.
10. 10
    Bake at 350 degrees for 35-45 minutes or until a toothpick inserted in center of cake comes out clean.
11. 11
    Cool cake in pan 5 minutes, invert in serving platter.
12. 12
    Immediately arrange colorful candies around the 5 Olympic pineapple rings in the following order, from left to right.
13. 13
    Top row: blue, black, red.
14. 14
    Bottom row: yellow, green.
15. 15
    Serve lukewarm with whipped cream.
16. 16
    For traditional pineapple upside down cake, arrange all pineapple slices on brown sugar, place a maraschino cherry in center of each and eliminate colorful candies.