1/2 cup butter, melted
1 1/2 cups brown sugar
1 can (20 oz.) pineapple slices
1 package (18.25 oz) yellow cake mix
1 package (3 oz.) cream cheese, softened
small colorful candies (like mini M&M’s)
Butter sides of a 9×13 pan. Melt remaining butter, add brown sugar, and mix well. Press sugar mixture into bottom of pan. Drain juice from pineapple into a measuring cup, set aside. Arrange 5 slices of pineapple in Olympic ring fashion in center of brown sugar. Cut remaining pineapple slices and arrange pieces around outer edge of brown sugar.
Add enough water to reserved pineapple juice to measure 1 1/4 cups liquid. Beat together liquid, cake mix, eggs, and softened cream cheese until smooth. Pour cake batter over pineapple. Bake at 350 degrees for 35-45 minutes or until a toothpick inserted in center of cake comes out clean.
Cool cake in pan 5 minutes, invert in serving platter. Immediately arrange colorful candies around the 5 Olympic pineapple rings in the following order, from left to right. Top row: blue, black, red. Bottom row: yellow, green. Serve lukewarm with whipped cream.
Note: 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.