Diabetic Cherry Upside-Down Cake - cooking recipe

Ingredients

1 lb. can dark sweet or red tart pitted cherries (packed in water or unpitted packed in juice)
1 box Sweet 'N Low brand lemon cake mix
2/3 c. water

Preparation

Drain
cherries.
Do
not use this liquid for reconstituting cake
since
it
would
discolor
the
cake.
Arrange cherries
in lightly greased and wax paper lined 8-inch round pan.
Mix
cake mix and half the water for 3 minutes in mixer. Add\tremaining water
and\tmix
1\tminute.
Pour
batter over cherries.
Bake
at 375\u00b0 for 30 to 40 minutes.\tCool slightly. Loosen
cake around sides.
Invert onto serving plate.\tRemove wax paper.
Makes one 8-inch cake, 10 servings at 112 calories per serving.