Pineapple Upside Down Cake

1 can (20 oz) pineapple rings, drained

10 maraschino cherries, drained

1 block butter

1 c brown sugar, packed

1 box (18.25 oz.) yellow cake mix* (no pudding in the mix)

1 box instant vanilla or lemon pudding

4 eggs

3/4 c warm water

3/4 c oil

Preheat oven to 350 degrees. Place butter into a 9 x 13" pan and place in preheating oven until butter is melted. Tilt pan to grease half way up sides of pan. Remove pan from oven and sprinkle brown sugar over butter. Decoratively place pineapple and cherries over brown sugar without pressing down. In a large bowl, combine cake mix and pudding. Add eggs, warm water, and oil. Beat until smooth. Pour over pineapple and cherries. Bake 45-50 minutes or until toothpick inserted in center of cake comes out clean. Invert onto a heat-proof serving tray as soon as cake is removed from oven.

*If you are using a new cake mix (smaller size, about 15 oz.), add 6 tbsp flour to cake mix before proceeding with recipe.