Pineapple Upside-Down Cake

Pineapple Upside-Down Cake

1/2 cup butter, melted

1 1/2 cups dark brown sugar

1 20-ounce can sliced pineapple

6-8 maraschino cherries, cut in half

pecan halves, optional

1 18-ounce package pineapple cake mix

1 5-ounce package vanilla instant pudding mix

1 cup pineapple juice (use the juice from the canned pineapple)

1/2 cup vegetable oil

4 large eggs

Preheat oven to 325 degrees. Melt the butter in a large round pan (use a cast iron skillet or a 9 x 13 pan if you don't have a large pan like the photo.) Sprinkle brown sugar evenly over the butter. Drain the pineapple and arrange the slices evenly in the pan, covering the bottom. Place cherry halves in the center of the pineapple slices, cut side up. Place pecan pieces in remaining spaces between the pineapple halves. Combine the rest of the ingredients in a large mixing bowl and beat for two minutes. Pour batter into the pan and bake for one hour, or until the toothpick comes out clean. Invert.