Pineapple Inside-Out Cake

This sounds like a very yummy cake! This is from "The Cake Mix Doctor" By Ann Byrn.

• Ready In: 1 hr
• Serves: 16

Ingredients

• 1 (18 1/4ounce) package  plain  lemon cake mix
• 1 (15 1/4ounce) can  crushed pineapple in juice
• 1⁄4 cup sugar
• 1⁄2 cup  vegetable oil
• 4  large eggs
• 1  cup confectioners' sugar, sifted
• 1  tablespoon fresh lemon juice

Directions

1. Preheat the oven to 350°F Lightly grease a 10 inch tube pan with vegetable shortening, then dust with flour. Shake out excess flour.
2. Place cake mix, 1 cup undrained crushed pineapple, sugar, oil, and eggs in large mixing bowl and blend with mixer on low speed for 1 minute. Stop machine and scrape down sides of bowl. Increase mixer speed to medium, beat 2 minutes more, scraping down sides again, if needed. he pineapple should be well blended into the batter. Pour batter into prepared pan. Place pan in oven.
3. Bake cake until it springs back when lightly pressed with your finger and starts to pull away from sides of pan, 48-50 minutes. Remove pan from oven and place on a wire rack to cool for 15 minutes. Run a long, sharp knife around the edge of the cake and invert it onto a rack to cool completely, 30 minutes.
4. Meanwhile, prepare glaze. First, drain the remaining 1 cup crushed pineapple and reserve the juice. Combine confectioners' sugar, 2 T. of the reserved pineapple juice, and the lemon juice in small bowl and stir until smooth. Place cake on platter. Spoon the glaze onto cooled cake. Spoon remaining 1 cup drained pineapple on top of glaze. Slice and serve.