Pineapple Upside-Down Cake
Heat oven to 350F
1/4 cup butter or margarine
1/2 cup brown sugar (packed)
1 can (8 1/2oz) pineapple slices, drained and cut in to halves
1 pkg. Betty Crocker yellow cake mix
Melt butter over low heat in layer pan, 9 1/2".
Sprinkle brown sugar evenly over butter.
Arrange pineapple halves, cherries and pecans over sugar mixture.
Prepare cake mix as directed on package.
Pour half the batter (about 2 1/2 cups) evenly over fruit in pan.
Bake 35 to 45 minutes or until wooden pick inserted in center comes out clean.
Invert at once onto serving plate.
Leave pan over cake a few minutes.
Serve warm plain or with whipped cream.
*Bake remaining batter in 8 or 9 inch layer pan as directed on package.