Pineapple Upside-down Cake

1/4 cup butter or margarine
1/4 cup packed brown sugar
1 can (8 oz) pineapple slices
2 T chopped pecans, if desired
Maraschino cherries, one for each pineapple center
1 1/2 cups Bisquick mix
1/2 cup granulated sugar
1/2 cup milk or water or juice from pineapple
3 T vegetable oil
1 t vanilla
1 egg

Heat oven to 350. In 9" round pan, melt butter in oven (be careful not to let get too brown). Sprinkle brown sugar evenly over melted butter. Arrange pineapple slices in a single layer over sugar mixture. Sprinkle with pecans. Place cherry in center of each pineapple slice.

In large bowl, beat remaining ingredients with electric mixer on low speed for 30 seconds. Beat on medium speed for 3 mintues, scraping bowl occasionally. Pour batter over pineapple.

Bake for 30-35 minutes or until toothpick inserted in center comes out clean. Immediately place serving plate upside down over pan and turn plate and pan over together. Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake. Remove pan and let cool.


Alternatives:
Use bananas instead of pineapple and walnuts instead of pecans.