Pineapple Upside Down Cake

1/4 cup melted butter
1 cup brown sugar
1 can (20 ounces) pineapple slices with unsweetened juice
1 jar maraschino cherries, drained
1 box yellow cake mix with (eggs & vegetable oil indicated on box)
1 teaspoon vanilla

Heat oven to 350°
Pour melted butter in a 9x13 cake pan, then sprinkle brown sugar evenly on the bottom of the pan. Arrange the drained pineapple slices on top of the butter and brown sugar. Place a cherry in the middle of each pineapple slice. Substitute the pineapple juice along with enough water that is called for the cake mix and add eggs and vegetable oil as called for on the box. Add in vanilla and mix together, then pour carefully over the pineapple slices. Bake for about 45 minutes or until a toothpick inserted comes out clean. Place serving dish over the cake pan and turn upside down. Let it rest there for a few minutes for all the brown sugar mixture to drizzle down before lifting off the cake pan. This is really yummy with freshly whipped cream or vanilla ice cream!