Classic Pineapple Upside-Down Cake by Cowboychrisdorrah

Ingredients

• 1/2 cup (1 stick) unsalted butter, melted (for the pan)
• 1 cup brown sugar, packed
• 1 can (20 oz) pineapple slices in juice
• 1/2 cup maraschino cherries
• 1 box (15.25 oz) yellow cake mix
• 1 packet vanilla flavoring
• 1 cup whole milk
• 1/2 cup (1 stick) unsalted butter, melted (for the batter)
• 3 large eggs
• 1/3 cup pineapple juice (reserved from can)

Instructions

1. Preheat your oven to 350°F (175°C).
2. Pour 1/2 cup of melted butter into a 9x13 inch baking pan, then spread the brown sugar evenly across the bottom.
3. Arrange the pineapple slices in a single layer over the sugar, placing a maraschino cherry into the center of each slice and in any remaining gaps.
4. In a large bowl, whisk together the cake mix, vanilla flavoring, 1 cup of milk, the remaining 1/2 cup of melted butter, 3 eggs, and 1/3 cup of pineapple juice until smooth.
5. Pour the batter carefully over the pineapple and cherries, smoothing the top with a spatula.
6. Bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool for 5 minutes, then place a sheet of parchment paper over the pan, invert onto a large platter, and carefully remove the pan.