Easy Pineapple Upside-Down Cake
1/4 cup butter
1 cup packed brown sugar
1 can (20 ounces) sliced pineapple in juice, drained and juice reserved
1 jar (6 ounces) maraschino cherries without stems, drained
1 package yellow cake mix
1/3 cup vegetable oil
Heat oven to 350 degrees. Melt butter in rectangular pan, 13x9x2 inches, in oven. Sprinkle brown sugar evenly over butter.
Arrange pineapple slices on brown sugar. Place cherry in center of each pineapple slice and arrange remaining cherries around slices; press gently into brown sugar.
Add enough water to reserved pineapple juice to measure 1 1/4 cups. Make cake mix as directed on package, using oil, eggs and pineapple juice mixture (omit water). Pour batter over pineapple and cherries.
Bake 42 to 47 minutes 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 1 minute so brown sugar topping can drizzle over cake; remove pan. Cool 30 minutes. Serve warm or cool. Store covered in refrigerator. Makes 12 servings