pineapple upside down cake

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• 1/4 cup butter
• 1 cup packed light brown sugar
• 1 can Real Foods Pineapple slices in juice, drained, reserve juice from can
• 1 jar maraschino cherries w/o stems, drained
• 1 box of your favorite yellow cake mix
• Vegetable oil and eggs called for on cake mix box 

Instructions: 

Pre-Heat oven to 350°F (325°F for dark or nonstick pan). 

Add butter to 13x9-inch pan and place in oven until butter has melted.

Sprinkle brown sugar evenly over butter. 

Arrange pineapple slices on brown sugar. 

Place cherry in center of each pineapple slice, and arrange remaining cherries around slices; 

Press pineapples gently into brown sugar.
 

For Cake Batter:

Add enough water to reserved pineapple juice to measure 1 cup. 

Make cake batter as directed on box, substituting pineapple juice mixture for the water. 

(Vegetable oil and Eggs to be used as called for on cake mix directiosn)

Pour batter over pineapple and cherries
 

Bake 42 to 48 minutes (44 to 53 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean. 

Remove pan from oven and immediately run a butter knife around side of pan to loosen cake from edge of pan. 

Place heatproof serving plate upside down onto pan

Carefully turn plate and pan over. 

Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake; remove pan. 

Cool for 30 minutes prior to serving. 

Serve warm or cool. 

Store covered in refrigerator