Pineapple Upside-Down Cake

Your father was set on having a traditional pineapple upside-down cake this year for Easter lunch and Avery had to be the one to make it!  This traditional spring-time cake was one he grew up eating but we had never tried making it before.  Avery accepted the challenge and it turned out beautifully (not to mention delicious)!

Ingredients:
Boxed yellow cake mix (+ and ingredients to make the cake)
3 tablespoons butter
1/2 cup brown sugar
20 oz can sliced pineapple
Maraschino cherries

Preparation:
Pre-heat oven to 350 and spray a round or square cake pan liberally with baking spray.
Melt the butter and brown sugar in a small pan or microwave, mix, and pour it into your pan coating the bottom.
Arrange pineapple slices and cherries in the pan on the bottom and sides. 
For the sides, cut the pineapple slices in half and arrange around the sides of the pan.
Prepare the cake mix in a separate bowl using 1 cup of pineapple juice from the can in place of water.
Spoon the cake mix over the pineapples and cherries and bake for 45 minutes.
Remove from oven and place a plate or cake stand on top of the pan and flip over quickly while it is still warm.