Cin's Twist on Pineapple Upside-Down Cake

3- 8" round cake pans sprayed with butter-flavor Pam
Preheat oven to 350dF
Melt 1-stick of butter, add 1-cup brown sugar (packed) and 1-lg can crushed pineapple (drain and retain).
Stir together in sauce pan.
Divide evenly into bottom of sprayed cake pans and sprinkle chopped pecans on top.

1-lg box of a Pillsbury Pineapple Cake mix; 3-room-temperature eggs; 1/3-cup applesauce; 1-cup pineapple juice (use what you retained from crushed pineapple and add more if not enough).
Mix together slowly in mixing bowl with electric mixer; then beat on med-high for 3 more minutes. Pour evenly into pans, place in over and bake for 25 to 30 minutes....depending on oven, I baked for 25 minutes only and toothpick came out clean.

Cool on racks in pan for a few 10 minutes, or until you can handle them w\o burning your hands. Then dump the layers one at a time on cake plate....making sure you have the butter-brown sugar sides up. Options: You can glaze between each layer or just over top to drizzle down the sides whichever you like. I drizzled some between layers but mostly over the top and let run down the sides. Then I sprinkled a bit more of the pineapple (that was not in the butter-brown sugar) on top...just for looks.

Glaze\Drizzle: Powdered sugar, pineapple juice, lime juice and pure vanilla.....amounts depend on your taste and how much you intend on making. I used about 3/4 cup powdered sugar then enough pineapple & lime juice to make it as thin as I like...and about 1/2 t of the vanilla.