Pineapple Upside-Down Cake

Serves 10

1/4 cup butter
1 cup packed brown sugar
1 20-oz can pineapple slices in juice, with juice reserved separately
1 6-oz jar maraschino cherries without stems, drained
1 box yellow cake mix
1/3 cup vegetable oil
3 eggs

1. Heat oven to 350 degrees. In a 9x13 pan, melt the butter in the oven. Sprinkle the brown sugar evenly over the melted butter. Arrange pineapple slices on top of sugar. Place a cherry in the center of each pineapple slice, pressing gently into the brown sugar.

2. Add enough water to the reserved pineapple juice to measure 1 and 1/4 cups. Make cake mix as directed on the box, using the juice mixture instead of water. Pour the batter over the pineapple and cherries.

3. Bake for 42 to 47 minutes, or until a toothpick inserted in the center of the cake comes out clean. Immediately run a knife around the sides of the pan to loosen the cake. Place a heatproof serving dish upside down over the pan, and invert. Leave the pan over the cake for 1 minute, so the brown sugar mixture can drizzle over the cake. Remove the pan. Cool 30 minutes before serving. Store loosely covered.

Recipe from BettyCrocker.com