easy pineapple upside down cake

i have owned this pineapple upside down pan for about thirty years.  it is a wonderful pan for this cake, as it has impressions into the pan to allow for space for the pineapple.  this makes the pineapple topping rise a bit above the surface of the cake, allowing for an attractive presentation.  i would recommend finding one if you don't like the appearance of your traditional pineapple cake.

this recipe is very easy, since it uses a standard box white or yellow cake mix. the topping is quite standard as well, but can be changed to your family's taste.

here is the recipe:
1/4 cup margarine, melted
1 cup packed brown sugar (option to use 1/2 cup light brown, and 1/2 cup dark brown)
1 20 ounce can pineapple slices, drained well and patted dry
1 jar maraschino cherries without stems, drained and patted dry
1 box yellow or white cake mix (mix as directed)

heat oven to 350 degrees.  melt margarine and place in bottom of pan.  add brown sugar and then place pineapple slices on top. decorate with cherries inside of the pineapple and all open spaces around the pineapple.  press into the sugar. i have also substituted dried cranberries and they have also been tasty.

prepare the cake mix as directed and place over the other ingredients.  as an option, reserve the drained pineapple juice in a measuring cup and add water to equal the amount on the cake mix package.  so, the pineapple juice is replacing a portion of the water in the mix.

bake this cake at least 40 to 45 minutes or until completely done.  when out of the oven, run a knife around the edges of the pan and invert onto a cake stand.  allow the pan to stay over the cake for just about 3 minutes to allow all the brown sugar to drizzle over the cake.  remove the pan.  this cake can be served warm or cooled and should be stored in the refrigerator. 

serve with whipped cream or ice cream.