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Belinda's Pineapple Upside-Down Cake

Preheat oven to 350 degrees F
Use parchment paper and spray bottom and side of the pan
1 9X13 pan OR two 8x8 OR two 9x9 pans
1 larger pan or plate to flip the cake(s) (optional)

Ingredients:
1 can pineapple slices (about 20 in a can) (drained)
1 jar of maraschino cherries (drained about 20)
1 box Duncan Hines Pineapple Supreme cake mix (or any cake mix NO pudding)
4 eggs (room temperature)
1-stick butter OR margarine (room temperature)
1 teaspoonful vanilla (optional)
½ cup milk (whole, 2%, Lactaid free OR A2) room temperature
½ cup pineapple juice (100%) OR use the juice from the pineapples
1 regular size box island pineapple JELLO, NOT PUDDING!
½ cup pecans (optional)

Pineapple topping recipe:
1 stick butter
1+1/2 cup lightly packed brown sugar
1 teaspoonful vanilla

In a medium-sized pan on low heat melt butter then add brown sugar and stir until creamy brown and the sugar and butter are well combined then add vanilla.
Pour this mixture into the cake pan (if using two smaller pans pour half mixture in each).
Add the pineapple first then include the cherries inside the circle of the pineapple.
Careful it is hot!

Cake Preparation:
Mix together cake mix, butter, and then beat in eggs, one at a time; add vanilla until all combined (only mix until combined). Then alternate the milk, juice, and jello into the batter and beat about 30 seconds after each addition. Pour the mixture into the prepared pan and cook for about 40 minutes (until sides are brown and the cake is done). Take out of oven and wait about five minutes then prepare to flip the cake(s).
Be very careful it is hot!
If cooled too long, you may have to put back in oven for about 5 minutes to loosen the butter and brown sugar mixture on the bottom.
Once flipped, let it cool about 20 minutes and enjoy!