Pineapple Upside-Down Cake

This cake smells so good when it's baking, your family will love you for making it and everyone will dive in for a piece. It's so good.

 12 Servings

Ingredients
1/4 cup butter or margarine
1 cup packed brown sugar
1 can (20 oz) pineapple slices or crushed in juice, drained, juice reserved
1 jar (6 oz) maraschino cherries without stems, drained sliced
1 box *yellow cake mix(use a good brand)
*Ingredients called for on cake mix box

Directions

Heat oven to 350°F (325°F for dark or nonstick pan). In 13x9-inch pan, melt butter in oven. Sprinkle brown sugar evenly over butter. Drop the cherries in the brown sugar then arrange pineapple on brown sugar, press gently into brown sugar.

Add enough water to reserved pineapple juice to measure 1 cup. Make cake batter as directed on box, substituting pineapple juice mixture for the water. Pour batter over pineapple and cherries.

Bake 42 to 48 minutes (44 to 53 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake; remove pan. Cool 30 minutes. Serve warm or cool. Store covered in refrigerator.