Pineapple Upside Down Cake

1 box pineapple supreme cake mix
1 can Dole sliced pineapple in syrup
1 small jar cherries
8 ozs light brown sugar
pecan halves
1/2 cup butter
Pam spray

Drain pineapple. Reserve liquid. Mix cake mix according to package, except
use pineapple juice instead of water. Set aside after mixing well. Spray
deep 9" cast iron skillet with Pam(or any other vegetable spray). Spread
butter over bottom and 1/2 in. up sides of pan. (Use more if necessary)
Place pineapple slices in bottom of pan in single layer. I can place 7 in
my pan. Place cherries in centers of pineapple slices and around anywhere
there is space. Do not place fruit or nuts on top of each other. Place
nuts as desired. Sprinkle light brown sugar over fruit and nuts.
Completely cover the fruit with the sugar. Gently pour cake mix over
brown sugar. Bake in 375* oven (or as directed on package) until cake test
done. Usually 40 minutes. Let cake rest 1-2 minutes. Then turn over onto
cake plate.

Delicious hot or cold.
This is so close to a homemade cake from scratch as they get.
Dorothy GA

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