Pineapple Upside-Down Cake

Sprinkle the brown sugar over the bottom of a microwave-safe 10-inch round cake pan or 9” x 13” baking dish; dot with the butter. Cook in the Inverter Microwave Oven at 100% power for 1-1/2 minutes. Stir to distribute the mixture evenly over the bottom of the pan; place a cherry in each ring. In a large bowl, combine the cake mix, water, oil, and eggs. Beat until well mixed. Spoon the batter into the pan and microwave at 70% power for 14 to 16 minutes, or until cooked through. Let the cake stand for 5 minutes. Loosen gently with a knife and invert onto a platter. Serve warm, or allow to cool completely before serving.