Pineapple & Cream Cheese Upside Down Cake

Pineapple & Cream Cheese Upside Down Cake 1/4 c butter, melted 1/2 c packed brown sugar 1 can(s) (20 oz) pineapple slices,drained 8 marachino cherries 1 pkg (9 oz) yellow cake mix 2 pkg (8 oz each) cream cheese, softened 1 pkg (3.0 oz) lemon gelatin 2 eggs Preheat oven to 350°F. Spray 9-inch spring form pan with nonstick cooking spray. Note: If using a regular sized cake mix, use a larger spring form pan, and increase the baking time, at least by 15 minutes. ( I used a regular mix and a 9.5 inch pan ). Keep checking it with a wooden pick in the center till comes out clean. Stir together melted butter and brown sugar in pan. Place 8 pineapple slices in sugar mixture. Place cherry in center of each pineapple slice; cut remaining 2 slices of pineapple in half and place decoratively around slice in center of the pan. Prepare cake mix according to the package directions. Pour half cake batter evenly over pineapple. Beat cream cheese, lemon gelatin and eggs in bowl of an electric mixer until smooth. Spread cream cheese mixture gently over cake mix. Pour remaining cake mix over cheese cake in pan. I wrapped the pan in foil, as it was leaking a bit after 10 minutes of baking. Bake 65 to 75 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Loosen edges and turn out onto serving platter.