Infused Pineapple Upside Down Cake

Spray an 13X9-inch cake pan with non-stick cooking spray. Drain pineapple reserving the juice for the cake mixture.

Combine the melted infused butter with the regular melted butter and mix until well blended. Stir together ½ cup of the infused butter mixture (reserve remaining for cake mix) and brown sugar in the greased cake pan. Arrange pineapple slices in sugar mixture. Split pineapple pieces in half to cover the side of the pan. Split them in half and place the cherries in the center of each pineapple slice with the rounded end facing down into the pan.

Prepare the yellow cake mix according to the package directions, replacing oil/butter from package directions with reserved melted infused butter mixture and replacing the water with reserved pineapple juice from cans. Pour cake batter evenly over pineapple slices in the baking pan.

Bake at 350 degrees F, 30 to 35 minutes or until a toothpick inserted in the center comes out clean.

Let cool for about 10 minutes. Carefully loosen edges with a sharp knife and invert onto a serving platter. Carefully remove the pan. Serve warm or cold.