Pineapple Upside Down Cake (Easy!)

Preheat oven to 350°F.

Prepare cake batter first – Drain pineapple juice from can into a large liquid measuring cup. Add enough water to equal 1 1/3 cups liquid.

In a large mixing bowl, combine cake mix, pineapple juice, eggs, and oil. Whisk until well blended and smooth.

Melt butter in shallow saucepan over low heat. Once melted, add brown sugar and stir until well blended and smooth.

Pour mixture into a 9 x 13 cake pan, spreading it around to reach all the edges.

Arrange pineapple slices onto sugar mixture (usually 3, 4, 3) and place a cherry in the center of each slice. Pour batter carefully and evenly over the fruit.

Bake for 35-40 minutes until wooden pick inserted in center comes out clean.

Remove from oven; cool for 5 minutes. Carefully loosen edges and invert onto large serving plate. Cool slightly, and then grab a fork!

* can be done in two 9″ round cake pans
* heating the cake pan(s) slightly before adding sugar mixture helps with the spreading
* nobody complains if you add extra cherries to fill in the open spots
* tastes great the next day too!