Food.com and Taste of Home provide easy recipes for pineapple cake, while Betty Crocker's recipe is for an upside-down pineapple cake. All three recipes use a box of cake mix instead of making the cake from scratch.
For Food.com's recipe, preheat the oven to 350 degrees Fahrenheit, combine the cake mix from a box with 1 can of crushed pineapple, and mix them well. Spray an 8 by 10 baking pan with cooking spray, and pour in the mixture. Bake the mixture for one hour.
Taste of Home's recipe puts the pineapple in the icing and calls for 11 ounces of mandarin oranges to be added to the cake batter, mixing until blended. Pour the mixture into two 9-inch round baking pans. Bake the cakes at 350 degrees for 25 to 30 minutes, and cool each for 10 minutes on a wire rack. Combine 20 ounces of unsweetened, drained, crushed pineapple with 1 package of instant vanilla pudding mix, and fold in 12 ounces of whipped topping. Spread this topping between the two layers of cake, as well as on the top and the sides.
To make Betty Crocker's upside-down pineapple cake, heat the oven to 350 degrees, and melt 1/4 cup of butter in a 13 by 9 inch pan in the oven. Sprinkle brown sugar over the butter, and arrange one 20-ounce can of pineapple slices on top of the brown sugar. Put a maraschino cherry without the stem at the center of each pineapple, and press gently into the brown sugar. Make the cake batter from the box, but use pineapple juice instead of water. Pour the batter over the pineapples and cherries, and bake for 42 to 48 minutes.
Cover the pan with a serving plate, and turn the plate pan over, letting the brown sugar topping drizzle over the cake for five minutes. Remove the pan, and cool for 30 minutes.