Pineapple Upside Down Cake or Minis

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Ingredients
  • 1 package Pineapple cake mix (18 oz)
  • 20 oz Pineapple slices (canned, reserve juice)
  • ¼ cup Butter (melted)
  • ⅔ cup Brown sugar (packed)
  • Maraschino cherries (halved)
  • 13 by 9 inch greased cake pan (or muffin pan)
Instructions
  1. Stir together melted butter and sugar, spread evenly in the pan.
  2. Arrange pineapple slices in a row, covering the entire base of the pan.
  3. Place cherries, sliced side up, in the center of each pineapple slice.
  4. Prepare the cake mix according to the package directions (use reserved juice mixed with water to make 1 cup).
  5. Pour batter evenly over pineapple slices.
  6. Bake for 30 minutes or until a toothpick inserted comes out clean.
Muffin Pan Variation
  1. Muffin pan may need more pineapple slices.
  2. Prepare each cup as above with pineapple.
  3. Pour batter in each cup, 1/3 full. Bake for 25 minutes.
  4. When the cake is done, immediately loosen the sides.
  5. Place a tray upside down on the cake pan and flip over.
  6. Let rest for 5 minutes then gently lift the cake pan up.