Pineapple Upside-Down Cake

• 1 pkg. Duncan Hines butter recipe golden cake mix
• 1/2 c. (1 stick) butter or margarine
• 1 c. brown sugar
• 1 (1 lb. 4 oz.) can pineapple slices, drained
• maraschino cherry halves
• whipped cream

1. Preheat oven to 375u0b0.
2. Melt butter in a 13 x 9 x 2-inch pan. Sprinkle brown sugar evenly in pan.
3. Drain fruit.
4. Arrange slices and maraschino cherry halves on the sugar mixture.
5. Mix cake as directed on the label with 2/3 cup water, 3 eggs and 1/2 cup of butter or margarine.
6. Do not substitute fruit juice for water. Beat as directed.
7. Pour batter over fruit.
8. Bake at 375u0b0 for about 45 minutes until tests done with a toothpick.
9. Let stand for 5 minutes for topping to begin to set.
10. Turn upside down onto a large platter or a cookie sheet.
11. Serve warm with whipped cream.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=293515 (may not work)