1(15.25-ounce) can of pineapple slices in juice, juice reserved
small jar of maraschino cherries
1(15.25-ounce) box of Betty Crocker Super Moist Butter Cake Mix
Preheat the oven to 325°F.In a well-seasoned, 10.5 inch cast iron skillet, heat 1/2 cup butter and brown sugar over medium heat until butter is melted; stir constantly. Remove from heat.
Drain pineapple juice into a measuring cup and add enough water to make 1 cup of liquid. Add to cake mix in a large bowl with eggs, and 1/2 cup melted butter. Mix well; set aside.
Place drained pineapple rings and maraschino cherries in the bottom of the skillet on top of the melted butter/sugar mixture.
Top with cake batter.
Bake for 45 to 50 minutes or until a toothpick inserted in the center comes out clean.
Immediately cover pan with a platter and invert.
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