Pineapple Upside-Down Skillet Cake

Heat oven to 350°F. In 12-inch cast-iron or ovenproof nonstick skillet, melt butter over low heat, just until melted. Sprinkle brown sugar evenly over butter. Arrange 7 pineapple slices in bottom of skillet. Cut remaining slices in half; arrange around inside edge of skillet. Place 1 cherry in center of each whole and half pineapple slice.

Add enough water to reserved pineapple juice to measure 1 cup. In large bowl, beat cake mix, pineapple juice, oil and eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour batter into skillet over fruit.

Bake 30 to 38 minutes or until cake is golden brown and toothpick inserted in center comes out clean.

Remove from oven; cool 10 minutes. Run knife around edge of cake to loosen. Place heatproof serving plate upside down over skillet; turn plate and skillet over. Remove skillet. Cool 30 minutes. Serve cake warm or cool. Store loosely covered in refrigerator.