Pineapple Upside-Down Cake

So easy and so delicious says Candice Caluya Czosnyka. Im a novice when it comes to baking and it turned out perfect! I used a yellow cake mix and half the brown sugar and butter.
Perfect raves one Allrecipes community member. Next time I will make two. I used fresh pineapple instead of canned and I used lemon cake mix because that was what was in the cabinet.
Ingredients
1 20 ounce can pineapple rings
¼ cup water or as needed
½ cup unsalted butter
1 15 25 ounce package white cake mix such as Betty Crocker Super Moist
½ cup vegetable oil
3 large egg whites
1 ½ cups brown sugar
7 maraschino cherries
Directions
Preheat the oven to 350 degrees F 175 degrees C.
Drain canned pineapple into a 1cup measure. Add water if needed to measure 1 cup. Set aside juice and 7 pineapple rings for the cake. Set any remaining juice and rings aside for another use.
Melt butter in a 10 or 11inch cast iron skillet over mediumhigh heat.
While butter is melting combine cake mix reserved 1 cup pineapple juice vegetable oil and egg whites in a mixing bowl. Beat with an electric mixer on medium speed for 2 minutes.
Remove melted butter from the heat and sprinkle brown sugar evenly over top until all butter is covered. Arrange 6 pineapple rings around the outer edge of the skillet and the remaining ring in the center without overlapping. Place a maraschino cherry into the center of each pineapple ring. Pour cake batter over the pineapples.
Bake in the preheated oven until a toothpick inserted into the cake comes out clean 25 to 28
minutes.
Remove from the oven and let cool in the skillet for 10 minutes dont let the cake cool too much or it will stick to the pan.
Run an offset spatula around the edges to gently loosen cake. Place a plate over the skillet then flip and carefully turn the warm cake out onto a plate. Transfer any fruit or glaze that sticks in the skillet back to the cake.