Pineapple Upside Down Cake 1

Drain and save the juice from 20 oz. can of sliced pineapple and add enough water to make 1 1/3 cup fluid.
In a 10" cast iron skillet, melt one stick of butter, take off heat and add 1 cup brown sugar.
Spread across bottom. Arrange 8 pineapple slices on sugar and let stand.
(I like to put a cherry in the middle of each slice, and a pecan half in the other openings in and around the edge).

In a bowl add one package of yellow cake mix, 2 eggs, and 2/3 cup juice and beat hard for two minutes then add
2/3 cup and beat hard for 1 minute.
Pour batter over pineapple slices and bake for 45 to 50 minutes at 350° until cake pulls away from sides of skillet.
Remove from oven and let stand for 5 minutes, then turn out on plate.
I put the plate on top of the cake to turn it over because this is the lightest cake when it is hot. Put some whipped cream on it or Reddi-Wip, and eat while warm.