While many pineapple upside-down cake recipes call for using round pans, it's also possible to bake a square or rectangular ...

Canned pineapple.You need one 20-ounce can of pineapple slices in juice (not syrup) for this recipe. Make sure to purchase the rings, not pineapple chunks.

Preparation 1. Preheat oven to 350 F. Evenly sprinkle the brown sugar and salt over the bottom of a 9-by-2-inch ungreased round cake pan. Arrange the butter slices over the sugar in an even layer.

Add the pineapple, brown sugar and 1/4 teaspoon salt, and cook, tossing occasionally, until the sugar dissolves in the pineapple juices and reduces to a thick sauce, about 8 minutes.

Preheat the oven to 175C. Line the base and sides of a 22cm tin with baking paper. To make the caramel, place the brown sugar in a frying pan over low heat.