1 pkg. yellow cake mix
1/2 c. butter
1 c. brown sugar
1 (1 lb. 14 oz.) can pineapple slices
Maraschino cherries
2 eggs
Whipped cream; optional

Melt butter in a 12 x 9 x 2 pan. Sprinkle brown sugar evenly in pan. Drain pineapple but reserve syrup. Arrange pineapple slices and cherries on top of sugar mixture. Add water to reserved syrup to make 1 1/3 cup liquid. Add this and 2 eggs to cake mix. (Mix as directed but with these ingredients.)

Pour this batter over the fruit in the pan. Bake at 350 degrees for about 50 minutes or until cake pulls away from sides of the pan. Remove from oven and let stand on rack for about 5 minutes to allow topping to set. Then, turn pan upside down onto a large tray. Rearrange fruit topping, if any should stick to the pan. If desired, serve warm, topping each serving with whipped cream. 12- 16 servings.