Recipe - Lisas Pineapple Upside Down Cake

1 cup Packed brown sugar
1 cn Ring pineapple; 20 oz.
1 cn Crushed pineapple; 20 oz.
10 Maraschino cherries
One half cup Ground pecans
2/3 cup Butter
1 Boxed yellow cake mix

Melt the butter and blend with the brown sugar, smooth into the bottom of a
9x13" baking dish, lightly sprayed with PAM. Arrange pineapple rings onto
bottom of pan. Place a cherry in the center of the ring. Sprinkle with the
pecans. Smooth the crushed pineapple over all. Make cake according to box.
Spread batter over pineapple mixture. Bake at 350 for 4060 minutes. Oven
temperatures vary. Use pick test. When done immediately invert onto plate.
Serve with whipped cream. i add a little cinnamon to my whipped cream if
the mood hits me. If it looks like it's browning too much, lower temp to
325. Using dark or glass pans can vary baking times as well.

Recipe by: Lisa Lepsy Original Posted to MCRecipe Digest V1 #730 by
Babygoil@aol.com on Aug 9, 1997