Pineapple Upside-Down Cake(Made With Pancake Batter)

• 1/2 c. light brown sugar
• 1/4 c. butter or margarine, cut in small pieces
• 2 (8 oz. each) cans sliced pineapple, drained (reserve 1 Tbsp.)
• 6 maraschino cherries, cut 2 in halves and cut 4 in quarters
• 1 (16 oz.) container frozen pancake batter, thawed
• 1/4 c. sugar

1. Heat oven to 350u0b0. Put brown sugar and butter in 9-inch glass pie plate.
2. Place in oven and heat 7 minutes. Stir twice until mixture is smooth and starts to bubble.
3. Cut pineapple slices in half.
4. Remove pie plate from oven and arrange pineapple and cherries on sugar mixture.
5. Open top of pancake batter.
6. Add sugar and reserved juice.
7. Stir to mix.
8. Pour over pineapple.
9. Bake 30 to 35 minutes until golden brown and pick comes out clean.
10. Cool on rack 5 minutes before loosening edges with small knife.
11. Invert cake on platter.
12. Serve warm or cool.

light brown sugar, butter, pineapple, maraschino cherries, pancake batter, sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=698035 (may not work)