Pineapple Upside-Down Cake

Ingredients

• 0.8 cup firmly brown sugar packed
• 0.3 cup egg substitute 
• 7  maraschino cherries with stems
• 0.3 cup butter reduced-calorie
• 0.3 cup pecans chopped
• 15.3 ounce pineapple in juice sliced canned
• 0.3 cup water 
• 18.3 ounce duncan hines classic decadent cake mix yellow reduced-fat

Equipment

• frying pan
• oven
• hand mixer

Directions

1. Melt margarine in a 10-inch cast-iron skillet over low heat. Set aside 1 tablespoon margarine.
2. Add sugar and pecans to margarine in skillet, stirring well.
3. Drain pineapple, reserving 1/3 cup juice. Discard remaining juice. Arrange pineapple over sugar mixture.
4. Combine reserved 1 tablespoon margarine, 1/3 cup juice, cake mix, egg substitute, and water. Beat at low speed of an electric mixer 30 seconds. Beat at medium speed 2 minutes.
5. Pour batter over pineapple in skillet.
6. Bake at 350 for 35 minutes or until a wooden pick inserted in center comes out clean. Immediately invert cake onto a serving platter.
7. Place cherries in centers of pineapple rings.