Pineapple Upside-Down Cake

Melt butter or margarine in a 9 x 13-inch cake pan or a large cast-iron skillet and make sure that the entire bottom of the pan is covered.

Then place the pan in the freezer.

After the butter or margarine is frozen, drain the juice from the 2 cans of pineapple in a large measuring cup.

While the pineapple is draining, remove the pan from the freezer and spread the brown sugar evenly in the bottom of the pan before the butter or margarine melts.

Then decorate the brown sugar with the sliced pineapple and fill all of the remaining space with the pineapple chunks.

Place whole maraschino cherries in the center of each pineapple slice.