Pineapple Upside Down Cake - cooking recipe

Ingredients

1 pkg. Duncan Hines butter recipe golden cake mix
1/2 c. margarine
1 c. brown sugar
1 (1 lb. 4 oz.) can pineapple slices, drained
maraschino cherry halves
Cool Whip
2/3 c. water
3 eggs
1/2 c. margarine

Preparation

Preheat oven to 375\u00b0.
Melt 1/2 cup margarine in a 13 x 9 x 2-inch
pan.
Sprinkle
brown sugar evenly in pan.
Drain fruit, arrange
pineapple slices and maraschino cherry halves on sugar mixture.
Mix
cake
as
directed
on the label with water,
eggs and
1/2 cup margarine.
Do not substitute fruit juice
for water.
Beat as directed.
Pour batter over fruit. Bake at
375\u00b0 for
about
40
minutes
until
tests done with toothpick.
Let stand
5 minutes for topping to begin to set, then turn upside down on large plate.
Serve with Cool Whip.