Quick Pineapple Upside-Down Cake

QUICK PINEAPPLE UPSIDE-DOWN CAKE

1/4 cup butter or margarine
1/4 cup packed brown sugar
1 can (8 oz) sliced pineapple, drained and cut in half
2 Tbsp. chopped pecans, if desired
Maraschino cherries, if desired
1 1/2 cups Bisquick
1/2 cup granulated sugar
1/2 cup milk or water
2 Tbsp. vegetable oil
1 tsp. vanilla
1 egg

Heat oven to 350 degrees. In 9-inch round pan or 8-inch square pan, melt butter in oven. Sprinkle brown sugar over butter. Arrange pineapple slices in single layer on sugar mixture. Sprinkle with pecans. Place cherry in center of each pineapple slice (cherries with stems can be added after baking). In large bowl, beat remaining ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour batter over pineapple. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Immediately turn pan upside down onto heatproof serving plate; leave pan over cake a few minutes. Remove pan. Let cake stand at least 10 minutes before serving. Store loosely covered. Makes 8 servings.