Pineapple Upside Down Cake

I always use this recipe with Duncan Hines pineapple cake...turns out moist and delicious every time...I use a 13x9 baking pan and reserve juice from pineapple slices..and add enough water to juice to make 1 cup liquid..

• Ready In: 55 mins
• Serves: 12

Ingredients

• TOPPING

• 1⁄2 cup butter
• 1  cup light brown sugar, firmly packed
• 20  ounces pineapple slices, drain, reserve juice
• 15  maraschino cherries, drained
• 1⁄2 cup pecans, chopped

• CAKE

• 18 1⁄4 ounces  pineapple cake mix
• 3  ounces vanilla instant pudding mix
• 4  large eggs
• 1  cup water
• 1⁄2 cup  vegetable oil

Directions

1. Preheat oven to 350*.
2. to prepare TOPPING:.
3. melt butter on low heat in 12" cast iron skillet or 13x9" baking pan.
4. Remove from heat, stir in brown sugar, spread to cover bottom of skillet or baking pan.
5. Arrange pineapple slices, maraschino cherries and pecans in skillet or baking pan.
6. Set aside.
7. to prepare CAKE:.
8. combine cake mix, pudding mix, eggs water and oil in large bowl. Beat at medium speed with electric mixer for 2 minutes.
9. Pour batter evenly over fruit in skillet or baking dish.
10. Bake at 350* for 1 hour or until toothpick inserted in center comes out clean.
11. Let stand 5 minutes on cooling rack.run knife around edges and invert onto serving plate.
12. Let cool.may serve warm or cool.
13. If baking in 13x9 pan, bake for 45-50 minutes.