Pineapple Upside Down Cake

• 1/2 c. real butter
• 1 c. brown sugar
• 15 oz. can pineapple rings, drained
• 15 oz. crushed pineapple, drained
• maraschino cherries
• 1 box Betty Crocker Supermoist Butter Recipe yellow cake mix

1. In at least an 11-inch iron skillet, melt butter and brown sugar.
2. Cook and stir over medium heat until the mixture bubbles. Remove the skillet from burner.
3. Smooth out the brown sugar mixture.
4. Arrange the pineapple rings over the brown sugar mixture in the skillet.
5. Place a maraschino cherry in the center of each ring.
6. Carefully and evenly spread the crushed pineapple over the pineapple rings.
7. Mix boxed cake mix according to the box directions using real butter.
8. Pour the batter over the pineapple and bake in a pre-heated 350 oven for about 1 hour.
9. Check for doneness in the center of the cake using a toothpick.
10. Cool the cake in the skillet 20 minutes before inverting it onto a large plate.
11. Serve topped with whipped cream.

butter, brown sugar, pineapple rings, pineapple, maraschino cherries, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=108331 (may not work)