Pineapple Upside Down Cake

Ingredients

• Pineapple cake mix (can use classic yellow in a pinch)
• Eggs, oil, and water as required by the mix
• pineapple rings - 20 oz. can (in own juice)
• 1/2 c butter
• 1/2 c light brown sugar, packed
• whole maraschino cherries (about 10)

Instructions

1. Preheat oven according to mix directions for a 13" X 9" pan.
2. Melt butter in the 13" X 9" pan (can be done in pre-heating oven)
3. Drain pineapple and retain the juice.
4. Add brown sugar to melted butter and spread evenly in the pan
5. Arrange drained pineapple slices in the pan. Use the photo as an example, or creat your own.
6. Add whole or half cherries, if desired, to the pineapple slices.
7. Prepare the mix as directed EXCEPT use the retain pineapple juice in place of the water. Add enough water to meet mix requirements, if needed.
8. Carefully pour cake batter over the pineapple and bake as directed.
9. Have storage container or serving plate ready when removing cake from the oven.
10. Immediately flip cake onto plate & remove pan.
11. Use fork to remove any rings that don't immediately transfer. Use spatula to transfer all the sticky goodness to the cake!
12. Serve warm or at room temperature. With or without whipped cream.