Pineapple Upside-Down Cake - cooking recipe

Ingredients

1/3 c. butter
1 c. dark brown sugar, packed
7 slices canned pineapple, drained
7 maraschino cherries
1 pkg. white cake mix

Preparation

Melt butter in deep 9-inch round skillet or baking pan.
Add brown sugar.
Stir over low heat until sugar is dissolved.
Cut pineapple in half and arrange with cherries in bottom and around sides of pan.
Prepare cake mix.
Fill prepared pan 3/4 full and bake at 325\u00b0 for 30 to 40 minutes.
While cake is hot, run knife around cake edge and invert cake on serving plate.
(May use leftover batter for cupcakes.)