Pineapple Upside-Down Cake

Contributed by: Carlene Richards

Ingredients
1/2 cup (1 stick) butter or margarine
1 cup firmly packed brown sugar
1 can (20 ounces) pineapple slices, well drained
Maraschino cherries, drained and halved
1 package Yellow Cake Mix
1 package (4-serving size) vanilla-flavor instant pudding and pie filling mix
4 eggs
1 cup water
1/2 cup oil

Directions
Preheat oven to 350°F.
For topping, melt butter over low heat in 13x9x2 pan. Remove from heat.
Stir in brown sugar. Arrange pineapple slices, maraschino cherries in pan.
Set aside.
For cake, combine cake mix, pudding mix, eggs, water and oil in large mixing bowl.
Beat at medium speed with electric mixer for 2 minutes.
Pour batter evenly over fruit in pan.
Bake at 350°F for 45 to 55 minutes or until toothpick inserted in center comes out clean.
Invert onto serving plate.

Makes
16 to 20 servings