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Recipe submitted by Donna Minitor of Baltimore, Maryland USA.

Easy Pineapple Upside-Down Cake

1 (9-ounce) package yellow cake mix (such as Jiffy)
1 cup light brown sugar, packed
1 stick (1/2 cup) margarine or butter
1 (14.5-ounce) can pineapple slices
Maraschino cherries

1. Mix yellow cake mix as directed on package, using juice from pineapple instead of water, add water to make up necessary amount called for, if needed.
2. Melt butter and brown sugar over low heat in a large 10-inch pan or iron skillet.
3. Place pineapple rings onto butter/brown sugar mixture in pan, and put cherries in rings. Pour cake batter on top.
4. Bake at 350*F (175*C) for 1 hour. Let stand for 5 minutes and flip over onto a large cake plate.

Makes one (10-inch) cake.

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