Peach Upside Down Cake - cooking recipe

Ingredients

1 (18 1/4 ounce) box yellow cake mix
1/4 lb margarine
4 eggs
2 (15 1/4 ounce) cans peaches in heavy syrup, juice reserved
1 (2 ounce) bag pecans
1/2 teaspoon cinnamon
1 tablespoon brown sugar
1 (6 ounce) jar maraschino cherries, undrained
1/4 cup brown sugar (again)

Preparation

Mix cake batter according to directions on box, but substitute reserved peach juice/syrup for water.
Add margarine, then eggs.
Sprinkle some cinnamon & a little brown sugar [as much as desired!], then blend until it is thick. Set aside.
In bottom of a 13\"x9\" non-stick cake pan, place peach halves, cut side down & with a cherry in the middle of each, lining bottom of pan with peaches.
Sprinkle a little brown sugar over peaches.
Put a whole pecan in each of the spaces where peach halves come together, & place more all around the pan.
Drizzle A LITTLE BIT of the cherry liquid over the peaches.
Pour cake batter over peaches, covering all of them.
Bake cake according to directions on box, but increasing baking time A LITTLE BIT.
When done, remove from oven & cool slightly before inverting cake onto a serving plate.
Great served warm, with a scoop of vanilla ice cream.