1 pkg. yellow cake mix
1 stick butter
1 c. brown sugar
Whipped cream
1 (1 lb., 14 oz.) can pineapple slices
Maraschino cherry halves

Melt butter in a 13 x 9 x 2-inch pan. Sprinkle brown sugar evenly in pan. Drain pineapple. Save the syrup. Arrange pineapple and cherry halves on the sugar mixture. Mix cake mix as directed (add water to pineapple syrup to equal amount of water normally added to cake mix).

Pour batter over fruit. Bake at 350 degrees for about 50 minutes, until cake pulls away from side of pan. Let stand 5 minutes for topping to begin to set. Then turn upside down onto a large platter or a cookie sheet. Serve warm with whipped cream.