Pineapple Upside Down Cake

1 Package yellor or pineapple cake mix

1/2 cup ( 1stick) butter or margarine

1 cup packed brown sugar

1 20 oz can pineapple slices

Maraschino cherry halves

Melt butter in a 13 x 9 baking pan. Sprinkle brown sugar evenly in pan. Drain pineapple slices

and arrange them in the sugar mixture.(save juice from can). Arrange the cherry halves, rounded side down

in the sugar mixture. Prepare the cake mix according to directions on package. (substitute pineapple

juice from the can for water in the cake mix) Pour batter over fruit. Bake for 45-55 minutes or until

a toothpick comes out clean. Let stand about 5 minutes. Turn upside down onto a large platter or

cookie sheet.

Note: reduce the sugar in this recipe by substituting Splenda brand brown sugar substitute cup for cup and

using pineapple packed in natural juice.