Pineapple Upside-Down Cake

Serves 8 to 12 (but watch them. Each of them will try to eat it all)

Description
In general I only cook from scratch but cake mixes today are so high quality. They also only consist of the dry ingredients. The wet ingredients is where the flavor is anyway in a yellow cake. So go ahead and bake this feeling like it is from scratch - I do. Just make sure to use real butter!! People rave about this gooey treat.

Ingredients
1/4 cup butter
1 cup packed brown sugar
1 can (20 oz) pineapple slices in juice, drained, juice reserved
1 jar (6 oz) maraschino cherries without stems, drained
1 box yellow cake mix (and 1-3 eggs, 1/3 to 1/2 cup oil, as directed)

Step 1
Heat oven to 350°F (325°F for dark or nonstick pan).

Step 2
Melt butter for 30 to 45 seconds in the microwave. Pour into 9 x 13 pan and sprinkle brown sugar over that. Arrange remaining cherries and pineapple slices on top of the butter and sugar.

Step 3
Mix cake mix as directed except for one exception; replace the water with pineapple juice reserved from the canned pineapple. Pour batter over fruit in the pan and bake for 35 to 45 minutes. Let cool and serve.

For a quicker version. cook cupcakes for only 10 to 12 minutes!