Pineapple Upside-down Gingerbread

1/4 c butter
1/2 c brown sugar
1/3 c candied cherry halves
6 pineapple slices, drained
1 package gingerbread mix

Preheat oven to 350 degrees.

Put melted butter in a 9-inch pan. Blend in sugar. Put cherries in and arrange pineapple slices over the bottom of the pan.

Prepare gingerbread according to package directions. Pour batter over the mixture and bake for 40-45 minutes.

Let cake stand for a few minutes before inverting on a plate. Serve while warm.