Pineapple Rum Upside-Down Cake

6 tablespoons butter or margarine, divided
1 cup brown sugar
1 (20 ounce) can pineapple slices
Pecan halves
Maraschino cherries
1 (18.25 ounce) box yellow cake mix
3/4 cup pineapple juice
1/2 cup rum
1/4 cup vegetable oil
3 eggs
1 teaspoon pineapple or lemon extract

Heat oven to 350 degrees F.

In two 8 or 9-inch cake pans, melt 3 tablespoons of butter in each pan. Sprinkle one-half brown sugar in each pan. Decoratively arrange pineapple slices in the bottom of the pans. Place a maraschino cherry in the center of each pineapple slice. In between the rings, place the pecan halves in a decorative manner.

Combine the cake mix, juice, rum, oil, eggs, and extract. Beat with mixer for 2 minutes. Divide batter between the two pans. Bake for 30 minutes or until cake tester comes out clean.