Easy Pineapple Upside Down Cake
1/2 cup butter or margarine
1 cup firmly packed brown sugar
1 can (20 ounces) pineapple slices, in natural juice
Maraschino cherries, halved and drained or frozen raspberries (I don't like cherries)
1 package Duncan Hines Moist Deluxe Yellow cake mix
1 package (4- serving size) vanilla instant pudding
1 cup water or drained pineapple juice
1/2 cup oil
Preheat oven to 350 degrees.
Combine cake mix, pudding mix, eggs, water, and oil in large mixing bowl.
Beat at medium speed with electric mixer for 2 minutes. Set aside.
Then, for topping: melt butter in 13"x9"x2" pan in oven. Remove from oven.
Stir in brown sugar. Spread to cover bottom of pan.
Arrange pineapple slices, maraschino cherries-or raspberries (place upside down in center of pineapple slices) in pan.
Pour batter evenly over fruit in pan.
Bake at 350 degrees for 45 to 55 minutes, or until toothpick inserted in center comes out clean.
Invert onto serving platter.
Serve warm with ice cream or whipped cream YUM!
The sooner you invert the cake onto a serving plate, the less the pineapple slices will stick to the bottom of the pan.