Easy Pineapple Upside Down cake.

Ingredients 

• 1/4 cup butter or margarine 
• 1 cup packed brown sugar 
• 1 can (20 oz) pineapple slices in juice, drained, juice reserved 
• 1 jar (6 oz) maraschino cherries without stems, drained 
• 1 box Betty Crocker 
• Cake mix (batter)

Method

• 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. 
• 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 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 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.