Crushed Pineapple Upside Down Skillet Cake
1/2 cup or 1 stick of butter
1 1/2 cups light brown sugar
1 (20 ounce) can crushed pineapple (drain & save the pineapple juice)
jar maraschino cherries
1 (18.25 ounce) package Pillsbury yellow cake mix
Chopped Pecans (optional)
Melt the butter over medium high heat in the iron skillet. Remove from the heat and sprinkle the brown sugar evenly to cover the butter. Next, scatter the crushed pineapple all over the butter and brown sugar. Place maraschino cherries on different sections of the pineapple. Scatter chopped pecans. Prepare the cake mix as directed by the manufacturer, substitute some of the pineapple juice for some of the liquid in the directions. Pour the batter over the pineapple/cherry layer.
Bake as directed by the cake mix directions. Cool for 10 minutes, then carefully turn out onto a plate. Do not let the cake cool too much or it will be stuck to the pan.