Pineapple Upside-Down Cake
½ c. melted butter
1 c. packed dark brown sugar
1 (20 oz) can sliced pineapple
1 jar, maraschino cherries
1 pkg supreme pineapple cake mix (Duncan Hines – if you can’t find this you can use yellow)
1 (5 oz) pkg instant vanilla pudding
1 c. pineapple juice (juice from can w/ water added to make 1 cup)
½ c. vegetable oil
4 lrg eggs
Preheat oven to 350. Pour butter into 9x13 pan and sprinkle brown sugar on top. Place pineapple slices and cherries. Combine other ingredients and mix on slow speed for 30 seconds then beat on med for 2 minutes. Pour batter into pan being careful not to disturb pattern. Bake for 45-55 min. Cool for 5 minutes then run a knife around edges and turn onto serving platter (I use a baking sheet).
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