Pineapple Upside-Down Cake

1 can crushed or sliced pineapple, drained (15 oz)
Pineapple juice
1/3 cup butter or margarine
½ cup brown sugar
Maraschino cherries (optional)
1 pkg yellow cake mix
2 – 3 eggs
Vegetable oil
Water

Heat oven to 350 F. Drain pineapple, reserving the juice. Melt butter in a 9 x 13 inch oblong cake pan. Add brown sugar and 1 Tbsp. of the reserved pineapple juice. Add the drained crushed pineapple to the butter-sugar mixture or arrange the pineapple slices on the butter-sugar mixture. If desired, put a cherry half in the circle of the pineapple slice and between the slices.

To the yellow cake mix add the eggs and oil according to the package directions. Use the rest of the reserved syrup and add enough water to equal the amount listed on the cake mix. Blend according to box directions and pour batter on top of the pineapple in the cake pan. Bake at 350 F for 40 – 45 minutes. Cool 5 minutes and then invert on a serving plate.

As made by Grandma Skyp