A simple cake that frosts itself as it bakes.

1 package butter recipe yellow cake mix
1/2 cup melted soft tub margarine
3 eggs
water
1 large can crushed pineapple, reserve the juice
2 Tablespoons melted sof tub margarine
1/4 cup brown sugar

Measure the pineapple juice in a large liquid measuring cup and add water if needed to equal the amount of water called for on the cake mix package instructons. Prepare the cake as directed using the margarine and eggs.

Pour the 2 Tablespoons of melted soft tub margarine into a large baking pan, turning the pan to coat the bottom and sides. Sprinkle the brown sugar evenly into the bottom of the pan. Spoon the drained crushed pineapple evenly into the pan. Pour the batter into the pan and bake at 350 F until golden.

Remove the cake from the oven and allow to cool on a rack about 15 minutes. Put a serving plate upside down on top of the cake pan and give them both a half turn to unmold the cake from the pan. Allow the cake to cool completely before cutting and serving.