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 Upside Down Pineapple Cake

1 20 oz. can sliced  pineapple, drain and save juice
16 maraschino cherries, drained
4 tablespoons butter or margarine, melted
1/2 cup  sugar
1 8.5 oz. pouch  yellow cake mix
1 egg


1. Heat oven to 350 degrees. Spray a square or round 8-inch cake pan with nonstick cooking spray and arrange 5 to 6 pineapple rings on pan. Place a cherry inside each pineapple ring; set prepared pan aside.
2. Combine butter and sugar in a microwave-safe bowl. Microwave margarine sugar mixture on high power for 1 minute. Spread butter mixture between pineapple rings in the prepared baking pan and set aside.
3. Combine the remaining pineapple rings and 1/4 cup of the remaining juice in a food processor bowl. Process fruit for 30 seconds or until smooth. Place yellow cake mix in bowl and add processed pineapple and egg and beat with an electric mixer on medium speed for 4 minutes. Pour cake batter on top of pineapple in cake pan. Bake on center oven rack for 35 minutes or until done. Cool the cake completely before turning over onto a cake platter.

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