PINEAPPLE UPSIDE-DOWN CAKE
1 (18-ounce) box yellow cake mix
1/2 cup (1 stick) butter, melted
1 1/2 cups packed brown sugar
1 (20-ounce) can pineapple chunks, juice reserved
Maraschino cherries (as needed)
1 cup chopped nuts
Preheat oven to 375 degrees. Prepare cake mix according to package directions, using reserved juice from pineapple or cherries instead of water. Set batter aside.
Spray a deep, 8- to 10-inch iron skillet with non-stick spray. Pour melted butter into skillet and sprinkle with sugar. Top with pineapple chunks. Place enough cherries over pineapple to make colorful, then sprinkle on nuts. Pour batter into skillet and bake at 375 for 50 to 55 minutes.