Fresh Pineapple Upside Down Cake
1/3 cup butter
1 ¼ cup packed brown sugar
½ fresh pineapple (rind removed) sliced and core removed (may use 20 oz. can pineapple rings and juice in cake mix)
Maraschino cherries, drained
1 box yellow cake mix mixed according to directions with oil and eggs, but substitute pineapple juice for water
Melt butter and mix in brown sugar in 9/13 pan or 2 8” round Place pineapple rings and maraschino cherries in a decorative fashion. Gently pour mixed cake mix over and bake at 350 for 45 minutes. (A little less for rounds) Touch cake to make sure it’s done.
Run a knife around edge of cake and invert on plate. Scrape all caramel onto cake. Serve with whipped cream.