20 oz. can sliced pineapples in water
11 oz. can mandarin orange segments (drained)
1/4 c. packed light brown sugar
Maraschino cherries
17 oz. pkg. pound cake mix
2 eggs

1. Drain pineapple (reserving 1/2 cup juice). Reserve 3 slices pineapple and 6 orange segments. Chop remaining fruit; drain thoroughly.

2. Preheat oven to 325 degrees. Grease and flour sides of 2 1/2 quart bundt or tube pan.

3. Pour butter into bottom of pan, sprinkle evenly with sugar. Arrange reserved pineapple, oranges and cherries in sugar mixture.

4. Mix cake according to package directions, add reserved juice while mixing. Fold in chopped fruit.

5. Pour batter into pan, spreading evenly over topping. Bake 1 hour or until toothpick comes out clean.

6. Run spatula around edge of pan. Immediately turn upside down on serving plate. Leave pan over cake 5 minutes, then slowly lift off.