Simple Pineapple Upside-Down Cake

From the Southern Living Quick & Easy Cookbook. It is a smaller cake since it uses a 9-ounce cake mix. I like to use crushed pineapple instead of slices.

• Ready In: 50 mins
• Serves: 6

Ingredients

• 1 (9 ounce) package  white cake mix (or yellow)
• 2  tablespoons butter
• 1⁄4 cup  firmly packed brown sugar
•  canned pineapple slice, drained
•  maraschino cherry, drained
•  chopped pecans (optional)

Directions

1. Prepare cake batter according to package directions; set aside in mixing bowl.
2. Melt butter in a 9-inch pan. Add brown sugar and stir until mixture is syrupy.
3. Make a layer of pineapple slices, centering each with a maraschino cherry. Sprinkle with chopped pecans, if desired.
4. Add cake batter. Bake at 325* for 30 minutes or until cake springs back to the touch. Invert cake on serving plate.