Recommendations for nice pineapple upside down cake?

Oh no, gusncoley! Now you've made me lust for Blueberry Bait. If you ever want it, here's a recipe. It's so good you might get addicted, especially to the light connamon sugar crust: Makes 1 9x13-inch cake 2 cups all-purpose flour 1 tablespoon baking powder 1/2 teaspoon salt 1 cup (2 sticks) unsalted butter, at room temperature 3/4 cup granulated sugar, divided 3/4 cup light brown sugar 3 large eggs 1 cup whole milk 1 cup frozen wild blueberries 1/2 teaspoon ground cinnamon Position a rack to the center of the oven and preheat it to 350 degrees. Spray a 9x13-inch baking pan with cooking spray and line it with a sheet of parchment paper with a few inches of overhang on two sides. Spray the parchment, too. In a medium bowl, whisk together the flour, baking powder and salt. Set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, 1/2 cup of the granulated sugar and all the brown sugar on medium speed until lightened in color and fluffy, about 2 minutes. Scrape downt he bottom and sides of the bowl. Beat in the eggs one at a time, letting each one incorporate fully before adding the next. Reduce the mixer speed to low and add half the flour, mixing just until the flour begins to disappear. Add the milk, mixing to incorporate. Add the rest of the flour and mix until there are a few streaks of flour left in the batter. Fold in the rest by hand with a large rubber spatula until the batter is smooth. Remove the blueberries from the freezer and divide in half. Place half the berries in a small bowl and toss with 1/ 2 teaspoon flour. Mix the floured berries into the batter and spread the batter into the prepared pan. Sprinkle the rest of the berries on top of the batter. Combine the remaining 1/4 cup granulated sugar with the cinnamon and sprinkle evenly over the batter. Bake until a toothpick inserted in the center comes out clean, about 45 minutes. Cool in the pan on a wire rack. Remove the cake from the pan using the parchment sleeve and cut into squares. Store any leftovers in an airtight container at room temperature for up to 3 days. Good Lord, today is SO going to be a cake night girls. There is no way I'm going to survive this attack.

I use a yellow cake mix any brand, and instead of the water I use the juice from the pineapple can and mix as per instructions on box. I melt a stick of butter (1/2 cup) in my cast iron skillet then add about 1 1/2 cups of brown sugar to the melted butter mix. Then I assemble the pineapple rings from the can ontop of sugar butter. Then I pour prepared cake mix on top and bake at around 170 degrees C until set and golden brown on top. IT IS THE BEST YUM! OK think I will go down and make one now! May I invite myself over? :D

Any recommendations for a great recipe? I'm also pregnant (28w) and cravings are already at a high!!! I have a good one scribbled down somewhere. If I don't find a good place and can find somone to give away the rest of ahomebaked version to, I will fish it out n pass it along :D