Pineappple Upside Down Cake

Cake:
1 Jar maraschino cherries
1/4 cup butter
1/2 cup packed brown sugar
1 Can sliced pineapple, drained (but save juice)
1 Can crushed pineapple, drained (but save juice), divided into three parts
1 Package yellow cake mix

Frosting:
1 Can of white Frosting
1/3 of reserved Crushed pineapple
Powdered Sugar

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Place a 9 inch circle of wax paper in the bottom of each pan. Coat the bottoms and sides of each 9 inch round cake pan with 2 tablespoons of melted butter. Sprinkle the bottom of each pan with 1/4 cup of brown sugar.

Mix the cake as directed on package, but substitute reserved pineapple juice in place of water and add a 1/3 of crushed pineapple.

Lay pineapple rings in a single layer on top of brown sugar. Place a cherry in the center of each ring. In the other pan, spread a 1/3 of drained crushed pineapple.

Divide batter between the 2 pans. Remember which pan has the pineapple rings in it.

Bake for 30 to 40 minutes in the preheated oven, or until a toothpick inserted into cake comes out clean. Cool cakes in pans until cakes are cool.

Invert the layer with the crushed pineapple out onto a serving dish (remove wax paper if stuck to the cake), spread a layer of frosting over the top of the crushed pineapple then gently invert the layer with the pineapple rings on top (remove wax paper if stuck to the cake) and frost the side of the cake leaving the top unfrosted.

Frosting:
1 Can of white Frosting
1/3 of reserved Crushed pineapple (Drained VERY well)
Powdered Sugar

Mix frosting with 1/3 of reserved crushed pineapple drained well. Add enough spoonfuls of powered sugar frosting until frosting is the right constancy.