Pineapple upside down cake recipe

Here’s a classic recipe for a delicious Pineapple Upside Down Cake that you can try: Ingredients: 1/4 cup butter 1 cup packed brown sugar 1 can (20 ounces) pineapple slices in juice, drained, juice reserved 1 jar (6 ounces) maraschino cherries without stems, drained 1 box yellow cake mix Vegetable oil and eggs called for on cake mix box Directions: Preheat your oven to 350°F (177°C). In a 9-inch square baking pan, melt the butter in the oven. Sprinkle brown sugar evenly over melted butter. Arrange pineapple slices on brown sugar. Place cherries in the center of pineapple slices and around them; press gently into brown sugar. 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. Pour batter over pineapple and cherries. Bake 42 to 48 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; turn plate and pan over. Leave pan over cake for 5 minutes so brown sugar topping can drizzle over cake; remove pan. Serve warm or cool. Enjoy your homemade Pineapple Upside Down Cake!