Gluten-Free Pineapple Upside-Down Cake
I always use canned dark and sweet cherries rather than maraschino, because maraschino cherries have a nasty chemical "flavor" that covers up the pineapple, IMHO.
I also prefer Bob's Red Mill(R) cake mixes because the resulting cake has more heft to it, without tasting gritty or dry. Therefore, you can use BRM mixes for recipes with frosting or fruit, and you can add little touches such as vanilla or fruit juice, and the cake will still hold together. However, if you're going to use a BRM mix for something like this recipe, it's best to 1) turn down the heat to 325 degrees F (163 degrees C) and let the cake set up slowly, 2) use butter instead of oil so the cake batter has even more moisture in it, and 3) use a 9x13-inch glass pan.