Pineapple Upside-Down Cake - cooking recipe

Ingredients

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

Preparation

Preheat oven to 375\u00b0.
Melt butter in a 13 x 9 x 2-inch pan. Sprinkle brown sugar evenly in pan.
Drain fruit.
Arrange slices and maraschino cherry halves on the sugar mixture.
Mix cake as directed on the label with 2/3 cup water, 3 eggs and 1/2 cup of butter or margarine.
Do not substitute fruit juice for water. Beat as directed.
Pour batter over fruit.
Bake at 375\u00b0 for about 45 minutes until tests done with a toothpick.
Let stand for 5 minutes for topping to begin to set.
Turn upside down onto a large platter or a cookie sheet.
Serve warm with whipped cream.