Up side down pinapple cake

Up side down pineapple cake

(18 ounce) box yellow cake mix
1 (15 ounce) can pineapple chunks or pineapple rings
1 cup maraschino cherry, drained
1 cup packed brown sugar
1/2 cup butter or margarine
1/2 cup chopped pecan or walnut
1/3 cup shredded coconut

Preheat oven to 350 degrees.
Take and seperate juice from pineapple, reserve for later.
Melt butter in small bowl in microwave. Take melted butter and fully coat a 13x9 dish (sides included, use all of butter).
Sprinkle sugar on bottom of dish, place pineapple rings or chunks were desired, then sprinkle the nuts, cherries, and coconut evenly over sugar and pineapple.
Combine water and drained syrup.
Prepare packaged cake as directed using the mixed water/syrup as the needed liquid.
Pour cake mixture in dish over sprinkled toppings and fruit.
Bake at 350 for 35-40 minutes or until done. Cool 5-10 minutes before inverting cake onto serving pan.