Pineapple Upside Down Cake using fresh pineapple, and a yellow cake mix because why not?! Make this recipe with two 8-inch rounds or 24 cupcakes.
Preheat your oven to 350 F. Grease two 8-inch cake pans.
Melt the butter in the microwave. Add the brown sugar to the butter and mix the two together.
Pour the butter brown sugar mixture evenly into the bottom of two greased 8-inch round cake pans (or one 9x13 pan).
Place pineapple rings and maraschino cherries into the bottom of the pan in a decorative pattern.
Prepare the cake mix batter as directed on the box. Gently pour the cake batter over the pineapple and cherries.
Bake for 35 - 40 minutes or less. Insert a toothpick to check for doneness. If the tooth pick comes out clean, you know the cake is done.
To serve the cake, run a knife around the edge of the cake. Place a plate wider than the pan over the top of the pan, and with two hands flip the cake over onto the plate. Scrap out any excess caramel over the top of the cake.
Serve warm with sweetened cold whipped cream.