Double Pineapple Upside-Down Cake

• 1/2 c. (1 stick) butter or margarine
• 1 c. brown sugar
• 1 (1 lb. 14 oz.) can pineapple slices, drained
• maraschino cherry halves
• 1 pkg. Duncan Hines pineapple supreme deluxe cake mix
• whipped cream

1. Preheat oven to 350u0b0.
2. Melt butter in a 13 x 9 x 2-inch pan. Sprinkle brown sugar evenly in pan.
3. Arrange drained pineapple slices and cherry halves on sugar mixture.
4. Mix cake as directed on the label with 1 1/3 cups water and 2 eggs.
5. Do not substitute pineapple juice for water.
6. Beat as directed.
7. Pour batter over fruit.
8. Bake at 350u0b0 for about 50 minutes until tests done with a toothpick.
9. Let stand 5 minutes for topping to begin to set, then turn upside-down on a large platter or a cookie sheet.
10. Serve warm with whipped cream.
11. Makes 12 to 16 servings.

butter, brown sugar, pineapple, maraschino cherry halves, pineapple, whipped cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=387006 (may not work)