1

Butter sides of a 9x13 pan.

2

Melt remaining butter, add brown sugar, and mix well.

3

Press sugar mixture into bottom of pan.

4

Drain juice from pineapple into a measuring cup, set aside.

5

Arrange 5 slices of pineapple in Olympic ring fashion in center of brown sugar.

6

Cut remaining pineapple slices and arrange pieces around outer edge of brown sugar.

7

Add enough water to reserved pineapple juice to measure 1 1/4 cups liquid.

8

Beat together liquid, cake mix, eggs, and softened cream cheese until smooth.

9

Pour cake batter over pineapple.

10

Bake at 350 degrees for 35-45 minutes or until a toothpick inserted in center of cake comes out clean.

11

Cool cake in pan 5 minutes, invert in serving platter.

12

Immediately arrange colorful candies around the 5 Olympic pineapple rings in the following order, from left to right.

13

Top row: blue, black, red.

14

Bottom row: yellow, green.

15

Serve lukewarm with whipped cream.

16

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.