Easy Pineapple Upside Down Cake

An easier version of pineapple upsidedown cake

• Ready In: 55 mins
• Serves: 12-20
• Yields: 12-20 slices

Ingredients

• 1 (18 ounce) box  yellow cake mix
• 3  eggs (or as called for by your cake mix)
• 1⁄3 cup  oil (or as called for by your cake mix)
• 1  cup water (plus reserved pineapple juice to make as much liquid as called for by your cake mix)
• 1 (15 ounce) can pineapple chunks, drained and juice reserved or 1 (15 ounce) can pineapple rings
• 1  cup maraschino cherry, drained
• 1  cup  packed brown sugar
• 1⁄2 cup butter or 1⁄2 cup margarine
• 1⁄2 cup  chopped pecans or 1⁄2 cup walnuts
• 1⁄3 cup  shredded coconut

Directions

1. Preheat oven to 350 degrees.
2. Take and seperate juice from pineapple, reserve for later.
3. Melt butter in small bowl in microwave. Take melted butter and fully coat a 13x9 dish (sides included, use all of butter).
4. Sprinkle sugar on bottom of dish, place pineapple rings or chunks were desired, then sprinkle the nuts, cherries, and coconut evenly over sugar and pineapple.
5. Combine water and drained syrup.
6. Prepare packaged cake as directed using the mixed water/syrup as the needed liquid.
7. Pour cake mixture in dish over sprinkled toppings and fruit.
8. Bake at 350 for 35-40 minutes or until done.
9. Cool 5-10 minutes before inverting cake onto serving pan.