Pineapple Upside-Down Cake

Ingredients:
2 Tablespoons butter or margarine, melted
1 (16 oz) can pineapple slices, drained
1 (8 oz) jar maraschino cherries
1/2 cup brown sugar
1 (18.25 oz) box yellow cake mix
18" heavy duty aluminum foil
Pam non-stick spray

Line 12" dutch oven with foil. Heat butter or margarine until melted and add brown sugar over the bottom of the heated dutch oven. When brown sugar begins to melt (carmelized) place pineapple slices on top covering the bottom of the oven. Set a cherry in the center of each pineapple slice. Pour prepared cake mix on top of the fruit. Place oven on 9 coals. Cover with lid and place 15 coals on top. Bake for 30 minutes or until golden brown and a toothpick inserted in the center comes out clean. Lift the cake out of the dutch oven using the aluminum foil lining and set it on the table. Cover the top with aluminum foil, and tuck the edges underneath the cake. Cool for 10 minutes; turn upside down and peel away the foil. Serves 10.