Pineapple Upside-down Cake

Using a large cast-iron skillet, melt margarine on top of stove. Add brown
sugar, spreading evenly with a fork until it is a “slushy” mixture about
1/4-inch deep. Place pineapple slices and cherries on top of the brown
sugar “slush.”

Do not follow cake mix package instructions. Instead, use electric mixer
to, mix the cake mix, 2 eggs and all the reserved pineapple juice. Mix
well. The batter will be thick, heavy and fluffy. Spread around on top of
the pineapple mixture in the skillet. Bake in 350 deg. F oven for
approximately 25 minutes, or until done.

Using heavy hot pads or mitts, remove cake from oven. Loosen cake at edges
by running a knife around the edge of the skillet. While the cake is still
hot in skillet, carefully place large plate on top of skillet and quickly
turn over to dump cake from skillet to plate. Let cool. Keep covered after
cake has cooled.