Recipe: Pineapple Upside-down Cake from cake mix

Pineapple Upside-down Cake

1 (20 oz.) can sliced pineapple
1/3 c. margarine
1 1/2 c. light brown sugar
1 (19 oz.) box yellow cake mix
2 eggs

Drain pineapple syrup into measuring cup. Mix 2 tablespoons of the syrup, margarine and sugar in 13 x 9 x 2-inch pan. Heat until sugar is melted. Arrange whole or half slices of pineapple in sugar mixture. Add water to remaining pineapple syrup to make 1 cup plus 2 tablespoons. Add to cake mix with eggs. Mix as label directs. Pour over fruit. Bake in moderate oven at 350 degrees, about 55 minutes or until cake tests done. Loosen sides of cake. Invert at once onto flat tray or cookie sheet. Let set 2 minutes. Remove pan. Serve warm or cold.

Pineapple Upside-down Cake

1/2 c. butter or oleo
1 c. dark brown sugar, packed
1 large can crushed pineapple, drained
1 pkg. yellow cake mix
maraschino cherries, drained and halved

Heat oven to 350 degrees. In oven, melt butter in 9 x 13-inch pan. Remove and sprinkle brown sugar evenly over butter. Spoon crushed pineapple over sugar/butter and decorate with cherries. Prepare cake mix as directed on package. Pour batter evenly over fruit in pan. Bake 35 to 45 minutes, or until wooden pick inserted in center comes out clean. Place cookie sheet over top of pan and turn pan and all over at once. Leave pan over cake a few minutes, then remove.