My Nana’s Pineapple Upside Down Cake
1 stick butter
1 1/4 cups packed brown sugar
1 can (20 ounces) pineapple slices in juice, drained
1 jar (6 ounces) maraschino cherries without stems, drained
1 box yellow cake mix, batter prepared according to box directions
Preheat oven to 350°F. Melt butter and sugar together in a saucepan over low heat. Stir to combine. Remove from heat and pour mixture into a greased 9″ x 13″ pan or 2 greased 8-inch round pans. Arrange pineapple slices on top of brown sugar mixture. Place cherry in center of each pineapple slice, and arrange remaining cherries around slices. Make cake batter as directed on box and spoon batter over pineapple and cherries. Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down onto pan and turn plate and pan over. Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake.
Great with fresh whipped cream on top!