Crushed Pineapple Upside Down Cake

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Spray a 13- x 9-inch baking pan with baking spray. Line bottom with parchment paper; lightly spray parchment. Set aside.

Drain pineapple into a fine-mesh sieve set over a medium bowl; set aside. Reserve 3/4 cup pineapple juice in a 1-cup measuring cup with a spout; whisk in water. Set aside. (Discard or reserve any extra pineapple juice for another use.)

Add brown sugar and butter to a small saucepan; cook over medium heat, stirring often, until butter melts and sugar mixture is well combined, about 3 minutes. Remove from heat; stir in cinnamon and vanilla.

Spread brown sugar mixture evenly in prepared pan using a small offset spatula. Spoon and spread drained pineapple in an even layer over brown sugar mixture.

Prepare cake mix as directed in a large bowl, substituting pineapple juice mixture for the water. Spread batter evenly over pineapple layer. 

Bake in the preheated oven until a wooden pick inserted in center comes out clean, about 30 minutes. Run a butter knife or small offset spatula around the edge of pan. Carefully place a heatproof platter over pan; invert cake onto platter; remove and discard parchment paper.  If needed, use any pineapple or brown sugar mixture left in the pan to patch any bald spots on the cake. Let cool 30 minutes before slicing and serving. 

Serve warm or at room temperature with whipped cream. Garnish with cherries and pecans (if using).