Yellow cake mix
Pineapple slices, 1 1/2 cans (15 slices)
Brown sugar, 1 1/2 c. (approx.)
maraschino cherries
butter, 6 tbsp. or 3/4 stick

Preheat oven to 350 degrees.

Drain pineapple, reserving juice.

In 13x15 inch pan, melt butter in oven. Using fork, press brown sugar in an even layer in cake pan.

Arrange pineapple slices on brown sugar layer, with a maraschino cherry (or 1/2) in center of each slice.

Prepare cake mix according to package directions, using pineapple juice with enough additional water to meet the liquid requirement. Pour over pineapple slices.

Bake 35-40 minutes, or until cake pulls away from pan. Cake will be very tender! Allow to set 5 minutes after removing from oven. Place large cutting board or rectangular cake saver tray on top of pan. Hold edges tight and invert quickly, keeping pan from sliding. Cake should drop out, ready to serve. Any fruit that sticks to the pan can be carefully removed and replaced on cake with a spatula.