Double Pineapple Upside Down Cake


1 package Duncan Hines Pineapple Supreme Deluxe Cake Mix
1/2 cup (1 stick) butter or margarine
1 cup brown sugar
1 can (1 pound 14 ounces) pineapple slices
Maraschino cherry halves

Whipped cream


Melt butter in a 13x9x2-inch pan. Sprinkle brown sugar evenly in pan. Drain pineapple; save the syrup. Arrange pineapple and maraschino cherry halves on the sugar mixture.

Add water to pineapple to make 1-1/3 cups liquid; add this and two eggs to the cake mix; mix as directed on the label. Pour batter over fruit.

Bake at 350-degrees for about 50 minutes, until cake pulls away from the side of the pan. Let stand 5 minutes for topping to begin to set. Then turn upside down onto a large platter or a cookie sheet. Serve warm with whipped cream.

When Baking At High Altitudes: Use flour, total liquid and baking temperature given on side panel.

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