Pineapple Upside-Down Cake - cooking recipe

Ingredients

1/4 c. butter or margarine
1/4 c. brown sugar
2 Tbsp. honey
1 (8 oz.) can pineapple rings
1/3 c. juice (reserved)
9 maraschino cherries, well drained (optional)
pecan halves
1 (9 oz.) pkg. yellow cake mix (1 layer size)
1 egg

Preparation

Place butter in an 8 x 8-inch baking dish or 9-inch round cake dish.
Microwave on High 45 to 60 seconds or until melted. Spread evenly over bottom of dish.
Sprinkle with sugar. Drizzle with honey.
Top with pineapple rings, cutting to fit as necessary. Place cherries in center of rings. Arrange pecan halves around rings. Place dish on inverted saucer.
Microwave on High 3 minutes. Blend cake mix, reserved juice and egg in medium mixing bowl on low speed of electric mixer. Beat at medium speed 2 minutes.
Spoon batter evenly over fruit.
Place dish on inverted saucer. Reduce power to 50% (Medium).
Microwave 5 minutes rotating 1/4 turn twice during cooking time.
Increase power to High.
Microwave 2 to 5 minutes or until toothpick inserted in center comes out clean.
Cool directly on countertop 5 minutes. Loosen edges well and turn out onto plate.
Serve warm with whipped cream.