To create your own pineapple upside-down cake using Betty Crocker Super Moist yellow cake mix, add the vegetable oil and eggs that the cake mix requires. Additional ingredients include butter, brown sugar, canned pineapple slices and juice, and maraschino cherries.
Melt 1/4 cup butter in a 13-by-9-inch pan in a 350 degree Fahrenheit oven. Sprinkle 1 cup brown sugar over the melted butter, and cover with pineapple slices from a 20-ounce can. Put a stemless cherry in the center of each, and place the rest of the 6-ounce jar of cherries all around the slices.
Combine the pineapple juice with water to make 1 cup of liquid. Prepare the cake mix according to the directions on the package, substituting the pineapple juice for the water the recipe requires. Pour the prepared batter over the mixture in the pan.
Bake for 42 to 48 minutes. Insert a toothpick into the cake to make sure it is done. Loosen the cake from the sides of the pan at once using a sharp knife. Cover the pan with a serving plate, and invert the cake onto it, letting the pan remain over the cake for five minutes. Allow the cake to cool for 30 minutes before serving, and store leftovers in the refrigerator.