PINEAPPLE UPSIDE-DOWN CAKE

1/2 c. butter 
1 c. firmly-packed brown sugar
1 large can crushed pineapple, drained
maraschino cherries, halved
pecan pieces, optional
1 box yellow cake mix
8 oz. container whipped topping, optional

Preheat oven to 350 degrees.

Melt the butter over low heat in a 9x13x2 inch pan. Remove from heat and sprinkle the brown sugar evenly over melted butter. Add the crushed pineapple, distributing evenly over the brown sugar. Place as many maraschino pieces as desired at even intervals in the pan, then do the same with the pecan pieces.

Prepare the cake mix according to manufacturer's directions. Pour evenly into the pan.

Bake 35-45 minutes, or until toothpick inserted in the center of the cake comes out clean. Invert onto a platter or a baking sheet (cover with foil for a more attractive look). Leave pan over the cake for a few minutes before removing. Serve warm or cooled, with whipped topping if desired.