Pineapple Upside-Down Cake
- ¼ c unsalted butter
- ½ c packed light brown sugar
- 1 (8-½oz) can pineapple slices, drained and cut into halves (save juice)
- maraschino cherries
- walnut halves
- 1 pkg yellow cake mix
Heat oven to 350. Melt butter over low heat 9-in baking pan. Sprinkle brown sugar evenly over butter. Arrange pineapple halves, cherries, and walnuts over sugar mixture.
Prepare cake mix as directed on package; however, use juice + water in place of just water in cake mix directions. Pour half the batter (about 2-½ c) evenly over fruit in pan (bake remaining batter in 8- or 9-in layer pan; use as desired or freeze). Bake 35-45 min or until inserted toothpick comes out clean. Invert at once onto serving plate. Leave pan over cake a few minutes, then lift and Voila!