PINEAPPLE UPSIDE DOWN CAKES WITH PECANS

Once boxed cake mixes became popular, American housewives loved using them.  This became our easy pineapple upside down cake.  I like making this recipe in the two round pans, having one for my family and one to share with others.  Keeps us from overeating.This cake can be made in a 9 x 13 oblong pan just as easily.

1 stick butter (1/2 cup)
1 packed cup of brown sugar
2 cans (8.5-oz) pineapple slices, drained, halved
maraschino cherries as needed
pecan halves as needed
1 box (2-layer size) yellow cake mix

Heat the oven to 350 degrees.
Divide the butter in half and melt each half over low heat in a 9-inch round cake pan.  Or put pans in the oven and allow butter to melt in the pans; this just takes a little longer.  Sprinkle half the brown sugar over the butter in each pan.  Arrange 1 can of the pineapple slices per pan over the brown sugar.  Arrange cherries and pecan halves around the pineapple slices to make a pretty pattern.  Set aside.

 Prepare the cake mix as directed.  Pour half the batter over the fruit in each pan.  Bake at 350 degrees for 35 to 45 minutes until a wooden toothpick inserted in centers comes out clean.  Immediately invert cakes onto serving plates.  Leave the pan over the cake for a few minutes until it gently lifts off.

Variation:  Since peach is my favorite fruit, I like to substitute well drained peach slices for the pineapple.                                    

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