Pineapple Upside-Down Cake - cooking recipe

Ingredients

3 c. yellow or lemon cake mix (without pudding, 720 ml.)
1 (20 oz.) can pineapple rings, drain and reserve juice (566 grams)
3 eggs
1/2 c. lightly packed brown sugar (120 ml)
8 maraschino cherries

Preparation

In a mixing bowl, combine cake mix, pineapple juice, eggs and 2 chopped pineapple rings.
Blend until smooth.
Melt butter in skillet over medium-low heat. Add brown sugar and stir to dissolved.
Arrange 8 pineapple rings in bottom of skillet. Place a cherry in center of each ring.
Pour batter evenly into skillet. Cover and heat until cover is hot to touch, about 4 to 5 minutes. Reduce heat to low or simmer and bake 15 to 20 minutes until cake is done. Turn out onto a large plate.