Strawberry Pineapple Upside-Down Cake

Haven't tried this recipe yet. Clipped it from my aunt's "Farm Bureau" magazine. The picture in the mag looked so good, I knew I'd definitely make this soon.

• Ready In: 1 hr
• Yields: 1 cake

Ingredients

• 1 (21 ounce) can  strawberry pie filling
• 4  eggs
• 1 (18 1/4ounce) package  yellow cake mix
• 1 (8 ounce) can crushed pineapple with juice
• 5  tablespoons butter, melted
• 1⁄2 cup  sliced almonds (optional)

Directions

1. Preheat oven to 350 degrees.
2. Evenly coat a 13x9x2" pan with cooking spray.
3. Evenly spread pie filling over the bottom of the pan.
4. In a large bowl, beat eggs.
5. Stir in cake mix, pineapple with juice and butter.
6. Blend until well mixed.
7. Pour batter over filling.
8. Sprinkle evenly w/ almonds, if desired.
9. Bake for 30 to 40 minutes, or until a toothpick inserted into center of cake comes out clean.
10. Let cool for 10 minutes.
11. Invert cake onto serving platter and serve warm.
12. Refrigerate.