Pineapple Upside-Down Layer Cake

Pineapple Upside-Down Layer Cake Cake 1/4 cup butter, melted 1/2 cup packed brown sugar 12 canned pineapple rings 12 maraschino cherries 1 box yellow cake mix 1 cup pineapple juice 1/2 cup vegetable oil 3 eggs Whipped Cream Topping 1 cup heavy whipping cream 1/4 cup granulated sugar 1/2 teaspoon vanilla 1/4 cup chopped walnuts, if desired Heat oven to 350°F. Spray two 9-inch round cake pans with cooking spray. Divide melted butter between pans, completely covering bottoms of pans. Sprinkle brown sugar over butter. Place pineapple rings on brown sugar, 6 rings in each pan. Place maraschino cherry in center of each pineapple ring. In large bowl, beat cake mix, pineapple juice, vegetable oil and eggs with electric mixer on medium speed until smooth. Divide batter between pans. Spread evenly. Bake 30 to 35 minutes or until cake is golden and springs back when gently pressed. Cool in pan 15 minutes. Run knife around edges of pans; carefully turn cakes onto cooling racks. Cool to room temperature, about 30 minutes. In medium bowl, beat whipping cream, granulated sugar and vanilla with electric mixer on high speed until soft peaks form. Place 1 cake layer on large plate or cake stand. Cover with 1 cup of the whipped cream. Carefully place second cake layer on top. Top with swirls of whipped cream, walnuts and additional cherries. Refrigerate 30 minutes to firm up before serving.