Bake a pineapple upside-down cake the easy way, and no one will know that you made it with shortcuts. This cake is made with a packaged yellow cake mix, so you can make it in a hurry with little mess.
Set the oven to 350 degrees, or the temperature indicated on your cake mix box.
Make the cake mix by following the recipe on the box. Put margarine in a deep mixing bowl and microwave it for 20 seconds to soften. Add eggs. If the cake mix instructions call for water, use pineapple juice instead.
Put a stick of margarine in a 13-by-9-inch cake pan. Put this pan in the oven just long enough to melt the margarine. Remove the pan from the heat and set it where you can work with it.
Add 3/4 cup of brown sugar to the heated pan and stir until mixed with the margarine. Lay the pineapple rings in the cake pan atop the brown sugar and margarine combination. Add a maraschino cherry (without the stem) in the center of each pineapple, if you choose.
Pour the prepared cake mix over the pineapple. Bake as directed on the cake mix package (you'll know its done when a toothpick stuck into the center comes out clean).
Run a knife or spatula along the sides of the pan as soon as the cake is done. Hold an upside-down serving plate on the top of the pan and turn the pan and plate over. Lift off the pan.